Step 1

Cut the tops off the cherry peppers and remove seeds.

Step 2

Place hollowed-out peppers in a quart jar and add enough vinegar to cover completely. Put lid on jar and set on your counter for at least one week.

Step 3

After one week, drain peppers.

Step 4

Cut prosciutto slices in half and wrap each piece around a piece of cheese. Stuff each cherry pepper with prosciutto-wrapped cheese.

Step 5

Place stuffed peppers back in jar, add garlic, rosemary and bay leaf. Pour enough olive oil into jar to cover cherry peppers completely.

Step 6

Put lid on jar and place back on counter for at least a week. Enjoy!

Step 7

And don't throw that oil away, it makes a great, lightly seasoned oil for cooking.