Pepperoncini with cheese and coppa

Ingredients:

• 6 large pepperoncini
• 110 g of provolone cheese
• 0.5 tsp olive tapenade
• 12 slices of dry-cured pork neck meat

Preparation:

1. Halve 6 large pepperoncini lengthwise, remove seeds and pat dry with paper towels.
2. Cut 110 grams of provolone cheese into twelve 1-cm-wide slices and stuff the pepper halves with them. Top with about 0.5 teaspoon of olive tapenade and wrap in a thin slice of coppa (or salami). Secure with toothpicks.