Roasted Red Peppers with Cherry Tomatoes & Ricotta
Author: Epicurious
Ingredients
  • 4 red bell peppers halved, seeds and ribs removed
  • 6 oil-packed anchovy fillets finely chopped (I left it out)
  • 4 garlic cloves thinly sliced
  • 1 cup basil leaves divided
  • Kosher salt freshly ground pepper
  • 2 tablespoons plus 1/3 cup olive oil
  • 1 pint cherry tomatoes halved (I used mixed color)
  • 1/3 cup fresh ricotta (I used about 1 cup)
  • 1/4 cup pitted small black and/or green olives
  • Flaky sea salt
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.

  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.

  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.