12 fresh cherry peppers
6 ounces sharp provolone cheese, cubed
6 ounces prosciutto, thinly sliced
1 cup extra-virgin olive oil
1 teaspoon 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 one-quart jar and sprinkle with salt. Pour in enough olive oil to cover the peppers. Cover and allow to sit for one hour before eating.