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.
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