Roasted Red Peppers And Cherry Tomatoes With Ricotta Recipe

Name: Roasted Red Peppers And Cherry Tomatoes With Ricotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 375u00b0F. 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.

1625

kcal

Calories

161

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Roasted Red Peppers And Cherry Tomatoes With Ricotta falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Red Peppers And Cherry Tomatoes With Ricotta

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