Tuscan Cherry Pepper Poppers

1 jar of mild cherry peppers 1 pkg. sliced genoa salami 1 pkg. sliced thin provolone cheese Good quality olive oil and balsamic vinegar Salt and pepper to taste

Directions:

1. Drain the peppers and pull out the stems.

2. Cut salami and cheese slices in half or smaller. Roll a piece of salami and cheese up together and poke one end of roll into the cherry pepper.

3. Lay the filled peppers onto a serving plate or tray and then drizzle with mixture of olive oil, vinegar, salt and pepper right before serving.

4. Serve at room temperature.