Slice tops off peppers and remove seeds. Wrap a slice of prosciutto around a cheese cube, and stuff into a pepper. Repeat with remaining peppers. Place stuffed peppers into a 1 quart jar and sprinkle with salt. Pour in enough olive oil to cover the peppers. Cover and allow to sit for 1 hour before eating.
- 12 fresh cherry peppers
- 6 oz sharp provolone cheese, cubed
- 6 oz prosciutto, thinly sliced
- 1 c extra-virgin olive oil
- 1 tsp salt