Roasted Red Peppers And Cherry Tomatoes With Ricotta

Name: Roasted Red Peppers And Cherry Tomatoes With Ricotta
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Ingredients: 4 bell peppers, halved, seeds and ribs removed; 6 oil-packed anchovy fillets, finely chopped; 4 garlic cloves, thinly sliced; 1 cup basil leaves, divided; Kosher salt, freshly ground pepper; 2 tbsp plus ⅓ cup olive oil; 1 pint cherry tomatoes, halved; ⅓ cup fresh ricotta; ¼ cup pitted small black and/or green olives

February 21, 2024

|By devinmorgan

Indulge in a flavorful main dish with roasted red peppers and cherry tomatoes topped with creamy ricotta. This creative and delicious recipe is sure to satisfy your taste buds.

Yields1 Serving

Prep Time30 minsCook Time1 hrTotal Time1 hr 30 mins

4 bell peppers, halved, seeds and ribs removed

6 oil-packed anchovy fillets, finely chopped

4 garlic cloves, thinly sliced

1 cup basil leaves, divided

Kosher salt, freshly ground pepper

2 tbsp plus ⅓ cup olive oil

1 pint cherry tomatoes, halved

⅓ cup fresh ricotta

¼ cup pitted small black and/or green olives

Preheat oven to 375 degrees. Place bell peppers, skin side down, in a shallow
baking dish and top with anchovies and garlic. Tear ¼ 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.

Meanwhile, blend remaining ¾ cup basil and remaining ⅓ cup oil in a blender
until smooth; season basil oil with kosher salt and black pepper.

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.

Ingredients