12 fresh cherry peppers
6 oz sharp provolone cheese, cubed
6 oz prosciutto, thinly sliced
1 c extra-virgin olive oil
1 tsp salt
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.