Roasted Red Peppers and Cherry Tomatoes With Ricotta

A Mediterranean-inspired dish featuring tender roasted bell peppers topped with anchovies, garlic, and fresh basil, served with cherry tomatoes and creamy ricotta. Finished with a homemade basil oil and olives for a bright, flavorful meal.

4 servings

55 min

Published October 4, 2025

Ingredients

•4 whole red bell peppers, halved, seeds and ribs removed
•6 fillets oil-packed anchovy fillets, finely chopped
•4 cloves garlic cloves, thinly sliced
•1 cup basil leaves, divided
•to taste Kosher salt, freshly ground pepper
•2 tablespoons olive oil
•1 pint cherry tomatoes, halved
•⅓ cup fresh ricotta
•¼ cup pitted small black and/or green olives
•to taste Flaky sea salt

Cooking Instructions

1.
Preheat oven to 375°F. Place bell peppers, skin side down, in a shallow baking dish and top with anchovies and garlic. Tear 1/4 cup basil leaves over top, season with kosher salt and black pepper, and drizzle with 2 Tbsp. oil. Bake until peppers are tender but still hold their shape and are slightly charred around edges, 35-45 minutes. Let cool.
45 min
2.
Meanwhile, blend remaining 3/4 cup basil and remaining 1/3 cup oil in a blender until smooth; season basil oil with kosher salt and black pepper.
5 min
3.
Arrange bell peppers on a platter. Top with tomatoes, ricotta, olives, and more basil, then drizzle with basil oil and season with sea salt and black pepper.
5 min

Ingredients

•4 whole red bell peppers, halved, seeds and ribs removed

•6 fillets oil-packed anchovy fillets, finely chopped

•4 cloves garlic cloves, thinly sliced

•1 cup basil leaves, divided

•to taste Kosher salt, freshly ground pepper

•2 tablespoons olive oil

•1 pint cherry tomatoes, halved

•⅓ cup fresh ricotta

•¼ cup pitted small black and/or green olives

•to taste Flaky sea salt

Cooking Instructions

Preheat oven to 375°F. Place bell peppers, skin side down, in a shallow baking dish and top with anchovies and garlic. Tear 1/4 cup basil leaves over top, season with kosher salt and black pepper, and drizzle with 2 Tbsp. oil. Bake until peppers are tender but still hold their shape and are slightly charred around edges, 35-45 minutes. Let cool.

45 min

Meanwhile, blend remaining 3/4 cup basil and remaining 1/3 cup oil in a blender until smooth; season basil oil with kosher salt and black pepper.

5 min

Arrange bell peppers on a platter. Top with tomatoes, ricotta, olives, and more basil, then drizzle with basil oil and season with sea salt and black pepper.

5 min