MARK C. PSORAS/For the Daily News
Kate Rapine's Stuffed Cherry Peppers.
Fresh-picked and ready to cook
Some recipes that put your end-of-summer garden cornucopia to deliciously good use.
STUFFED CHERRY PEPPERS
12 hot cherry peppers
1 teaspoon sugar
1/4 pound Asiago or provolone cheese, cut into 12 chunks
1/4 pound prosciutto
2 tablespoons olive oil
Fresh rosemary sprig
2 garlic cloves
Heat oven to 350 degrees.
Cut tops off peppers and carefully remove seeds. Bring 1 1/2 cups of water to a boil, add sugar and blanch peppers for 1 minute.
Drain and pat dry.
Wrap each piece of cheese in a small piece of prosciutto and stuff into peppers.
Put peppers into a small baking dish and drizzle with oil. Tuck rosemary and garlic in between peppers and bake for 20 minutes. Yield: 12 peppers.
Source: Pepper's Café.
PAN FRIED TOMATOES
2 large tomatoes
1/2 cup seasoned bread crumbs
