Pickled Hot Cherry Peppers over Cheese

Hot cherry peppers, pickled with acidic distilled white vinegar and garlic, pair with mild cheeses. Bursting over a pillow of Burrata or stuffed with pecorino Romano, they make the temperature rise.

  • Servings: 4
Pickled Hot Cherry Peppers over Cheese

Source: Martha Stewart Living, March 2010


  • 1 ball Burrata cheese
  • 1 pint-size jar Pickled Hot Cherry Peppers
  • Extra-virgin olive oil, for drizzling
  • Fleur de sel and freshly ground pepper


  1. Place Burrata in a dish, and break open with a spoon. Top with pickled hot cherry peppers. Drizzle with pickling liquid from jar and oil. Season with fleur de sel and pepper.


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