24 Jul Pepper Shooters Recipe
24 pickled sweet cherry peppers
4 ounces fresh mozzarella cheese, finely chopped
2-3/4 ounces thinly sliced hard salami, finely chopped
3 tablespoons prepared pesto
2 tablespoons olive oil
How to make it
Cut tops off peppers and remove seeds; set aside. In a small bowl, combine the cheese, salami and pesto; spoon into peppers. Drizzle with oil. Chill until serving.
Yield: 2 dozen.