Roasted Red Peppers And Cherry Tomatoes With Ricotta | Shalom Farms

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