Roasted Red Peppers and Cherry Tomatoes with Ricotta

By LRay

Bon Appetit, July 2016, page 95.

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

Details

Servings 8
Adapted from bonappetit.com

Preparation

Step 1

Preheat oven to 375°. 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.