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Cherry Pepper Bombs

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Fran & Meg's Kitchen

This is a simple and fun one that has been a tradition at my Aunt Celeste's for long time. We stand around the kitchen island and eat way too much antipasta before dinner. Honestly, antipasta is the feature, and these peppers are a co-star. They're all power - picked cherry peppers bring the heat and vinegar, aged provolone brings some stank and sharpness to compliment the cherries, and the serrano/prosciutto is a perfect third wheel.  We're Italian, so garlic and olive oil is everywhere, including in these bombs.

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Cherry Pepper Bombs

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