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
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
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.