• 8 1/2-inch cubes of pepperoncino (crushed red pepper Italian table cheese) – Asiago or pepato cheese may be substituted, available in specialty cheese case
• 4 slices cappicola (hot Italian ham), cut in half
• 8 hot cherry peppers, tops removed and seeded

For the hot peppers: Wrap the cheese cubes in half of one slice of hot ham. Stuff the ham-wrapped cheese cubes inside the cherry peppers and reset the caps with a toothpick.

For the sweet peppers: Spread each slice of prosciutto with a thin layer of herb and garlic cheese. Cut each slice of ham into four pieces, then wrap a piece of celery inside each strip of ham. Stuff the meat and cheese-wrapped celery into each cherry pepper.

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