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.
Martha Stewart Living, March 2010
- 1 ball Burrata cheese
- 1 pint-size jar Pickled Hot Cherry Peppers (http://www.marthastewart.com/283219/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.
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