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Roasted Red Peppers and Cherry Tomatoes With Ricotta

Name: Roasted Red Peppers and Cherry Tomatoes With Ricotta
Cuisine: italian
Ingredients: 4 red 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 tablespoons plus 1/3 cup olive oil; 1 pint cherry tomatoes, halved; 1/3 cup fresh ricotta; 1/4 cup pitted small black and/or green olives; Flaky sea salt

A small grocery run gets this on the table.

Ingredients

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directions

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.

Recipes sourced from Epicurious.com.

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