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Stuffed Pickled Cherry Tomatoes

Source of Recipe

From "The Complete Small Plates Cookbook" by America's Test Kitchen


Recipe Introduction

"A popular Italian deli item, pickled cherry peppers stuffed with prosciutto and provolone (sometimes known as cherry pepper shooters or poppers) are a great party (or anytime) snack�and they're even more convenient when you start with store-bought pickled peppers. Because sweet, tangy pickled cherry peppers have so much character on their own, we keep the stuffing simple, adding just cheese and prosciutto for salty, savory richness. Placing a couple sprigs of fresh basil in the jars with the peppers before covering them with olive oil subtly infuses the oil and peppers with sweet herbal notes. A brief hands-off rest allows the flavors to meld."

List of Ingredients

◦ 20 pickled sweet cherry peppers (14 ounces)
◦ 2 ounces provolone cheese, cut into �-inch cubes
◦ 2 ounces thinly sliced prosciutto
◦ 2 sprigs fresh basil
◦ 2 cups extra-virgin olive oil


Recipe

Remove stem and core of peppers with paring knife. Rinse peppers well and pat dry with paper towels.

Wrap cheese cubes in prosciutto and gently stuff into peppers. Divide basil between two 1-pint jars, then pack tightly with stuffed peppers. Pour oil over peppers to cover. Cover jars and refrigerate for at least 1 hour before serving.

Serves 8 to 10
(makes 20 stuffed peppers)







❧ Head Start:
Refrigerate stuffed peppers, covered in oil, for up to 4 days; note that after 4 days any remaining stuffed peppers must be discarded.