Charred Peppers With Lemon Ricotta and Cucumbers
A fresh and vibrant dish combining charred sweet Italian peppers with creamy lemon-infused ricotta, crisp cucumbers, and toasted walnuts. Finished with fresh mint and a drizzle of olive oil, this Mediterranean-inspired recipe makes for a delightful appetizer or side dish.
Ingredients
- •½ cup walnuts
- •6 Tbsp extra-virgin olive oil
- •4 whole sweet Italian frying peppers
- •1½ cups whole-milk ricotta
- •1 whole lemon
- •to taste Kosher salt
- •6 whole Persian cucumbers
- •1 cup mint leaves
- •to taste black pepper
Cooking Instructions
- 1.
Place a rack in upper third of oven; preheat to 350°F. Spread out walnuts on a rimmed baking sheet and toast, tossing halfway through, until golden brown, 8-10 minutes. Let cool, then crush into large pieces with a flat-bottomed measuring cup or glass.
10 min
- 2.
Meanwhile, heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high. Cook peppers, shaking pan and turning peppers occasionally, until skins are lightly charred and flesh is tender, 6-8 minutes. Transfer peppers to a cutting board and let cool slightly. If peppers are large, cut in half lengthwise.
8 min
- 3.
Combine ricotta and 2 Tbsp. oil in a small bowl; finely grate zest from lemon over and mix well. Season lemon ricotta with salt. Set lemon aside.
5 min
- 4.
Combine peppers, cucumbers, mint, and half of walnuts in a large bowl. Cut reserved lemon in half and squeeze juice into bowl. Drizzle in 2 Tbsp. oil, season with salt, and toss to coat.
5 min
- 5.
Transfer pepper mixture to a platter along with any juices in the bottom of bowl. Dollop lemon ricotta over and top with remaining walnuts. Drizzle with more oil and season with black pepper.
5 min
