Fan Fare Friday

Pepper Shooters

28 Pepperoncini peppers (or hot cherry peppers)
1/4 - 1/2 pound sharp Italian cheese - provolone, asiago,
1/4 - 1/3 pound Proscuitto
olive oil and balsamic vinegar

Pick peppers (if you can) that are reasonably sized.
cut off the tops and clean out the seeds
cut cheese into 1/4'' x 1'' pieces (or whatever size works best with your peppers)
cut ham into slices

roll each piece of cheese in the ham and stuff into a pepper.

Line the peppers in a shallow, sealable dish

top with oil and vinegar (this is to taste - I usually go heavy on the vinegar)

Marinate at least over night.

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