SHOOTERS (STUFFED CHERRY PEPPERS)
"These little antipasti are called "shooters" because you're supposed to knock them back in one fiery bite."
2 jars (16 ounces each) hot or sweet cherry peppers (Mezzetta brand works well)
6 ounces very thinly sliced prosciutto
6 to 8 ounces Asiago cheese, cut into 1/4-inch cubes
1/4 to cup extra virgin olive oil
6 to 8 cloves garlic, minced
1/2 teaspoon hot red pepper flakes* (optional)
1 teaspoon fresh rosemary (minced)
Drain the peppers and use a paring knife to carefully cut the stems and cores out of each pepper, leaving the peppers whole. Scrape out seeds. Reserve any particularly small peppers for another use. If using hot cherry peppers, rinse under cold water for a few seconds to tone down the heat.
Cut prosciutto slices into 1/2-inch strips. Wrap a strip of prosciutto around a cube of Asiago and stuff into a cleaned pepper. Repeat until all peppers are filled.
Drizzle "shooters" with olive oil, sprinkle with garlic and optional rosemary and toss. Let "shooters" marinate for an hour, or up to overnight.
Serve with toothpicks and drinks.
*If using sweet cherry peppers, add hot red pepper flakes to taste.
Makes about 25 shooters
Adapted from a recipe shared by Breanna and Susie Haut to The ANG Food Section, June 6, 2007 |