Found in crocks & jars ...
Cherry Pepper Shooters
Though most commonly found at Italian deli's ... still qualifies as a bar food and can be made a home.
Cherry Pepper Shooters ... aka Peperoncini Ripieni.
Cherry (pepper) Shooters are cherry peppers about the size of small ping-pong balls with the seeds taken out and then stuffed with Italian lunchmeat like capicola and a cheese like smoked provalone, and then partially covered with extra-virgin olive oil.
Unbelievably good, they really have to be tried ... a giant hit.
They can be stuffed with all sorts of things ... my favorite recipe is the following ...
The peppers I use are Mezzetta ...
Here’s the recipe ..
Cherry Pepper Shooters
12 – 16 Marinated cherry peppers
1/2 Lb. smoked or sharp Provolone cheese
4 – 6 Slices prosciutto (approximately 1/8 Lb.)
Olive Oil (EVOO)
1 Large clove garlic, peeled and sliced
Rinse the cherry peppers under running water. With a paring knife, remove the stems. Using a melon-baller, knife or small spoon, remove the seeds and ribs.
Cut the provolone into cubes small enough to fit into the cherry peppers. Wrap each piece of cheese with a thin ribbon of prosciutto. Stuff one into each pepper.
Place the peppers in a clean glass jar, distributing the garlic as you go. Fill the jar with enough olive oil that has had just a bit of salt and pepper added to it, to cover the peppers.
Let sit overnight before serving.
Goes great with wine, beer and (I think) a double scotch.