Cherry peppers are plump, round peppers that are usually sold pickled and range in color from bright red to dull green, and in spiciness from mild to hot. Good in salads and as part of an antipasto tray, they also add a kick to cooked dishes, too, like chicken scarpariello.
- 16 hot pickled cherry peppers, plus brine from the jar
- 1 (3 ounce piece) provolone, cut into 16 cubes
- 3 thin slices prosciutto, cut into 16 squares
- 1 tablespoon chopped fresh Italian parsley
- ½ teaspoon dried oregano, preferably Sicilian oregano dried right on the branch
- Extra-virgin olive oil, as needed
Carefully remove the stems and seeds from the peppers, taking care not to split the peppers open.
Wrap each piece of provolone in a square of prosciutto, trimming to fit. Press the prosciutto-wrapped provolone into the cavity of the pepper.
Pack the peppers in a wide mouthed, squat jar or other container that will fit them snugly. Add enough pepper brine to come within an inch of the top of the peppers. Add the parsley and oregano and fill the jar with enough olive oil to just cover the peppers.
Screw the lid on tightly and shake to combine. Marinate overnight (or up to 3 days) in the refrigerator. Let come to room temperature before serving.
To serve, remove from the brine and serve with toothpicks.