Stuffed cherry peppers

Stuffed with prosciutto-wrapped mozzarella, these herb-marinated cherry peppers make a perfect antipasto addition to serve with your next Italian meal.

Stuffed Cherry Peppers With Prosciutto and ProvoloneIngredients:12 whole Fresh Cherry Peppers6 ounces, fluid Aged Sharp Provolone6 ounces, fluid Prosciutto, Thinly Slice2 whole Large Cloves Of Garlic1 teaspoon Kosher Salt1 teaspoon Favorite Italian S

Combine the oil, garlic, vinegars, oregano and salt in a small sauce pan. Bring to just a simmer and simmer for 2 minutes and turn off the heat. This will help the flavors...

Typical stuzzichini in any Italian American home! Don't have to go to Monteriggioni to get yours! I got ya covered! A cinch to make! INGREDIENTS: Organic pickled cherry peppers from my garden 20 pickled cherry peppers, (sweet, or hot, depending on personal taste) 1 cup of plain bread crumbs ¼ cup of Pecorino Romano Cheese (grated) ¼ pound of prosciutto (finely chopped) 2 ounces of sharp provolone cheese (diced) ½ teaspoon of garlic (finely minced) ½ teaspoon of anchovy paste ¼ cup of extra…

A 3-ingredient fast and fancy appetizer with colorful peppers and milky mozzarella cheese.

Stuffed Cherry Peppers are filled with tuna, anchovy, capers and parsley and are a tasty addition to an antipasto platter.

Fresh Hot cherry peppers stuffed with prosciutto and provolone cheese then soaked in olive oil.

If you are one of the few still unacquainted with the Peppadew pepper, let me bring you up to speed. You are missing out on a treat! It’s a brand of sweet piquanté peppers said to be discovered in early 1993 and introduced to market later that same decade. Olive bars in supermarkets often include...Read More »

This is another do-in-advance, easy recipe for the holidays. Or a little something to jazz up a large family dinner. Or a busy Christmas / New Year get together. In the Small Events for Men Only chapter of Carmela's Entertaining with the Sopranos, there's a recipe for Stuffed Hot Cherry Peppers. You just have to pick up a jar of hot peppers, anchovies and capers. Easy, but a little dangerous. Wear rubber gloves while handling the peppers. Maybe that's why it's in the Small Events for Men…

Chef Lidia Bastianich put a twist on these classic antipasto ingredients. Combining cherry peppers, prosciutto and provolone, not only do you get the burst of flavors but also a new appetizer that’s sure to wow dinner guests.