Roasted Red Peppers And Cherry Tomatoes With Ricotta
Recipe for Roasted Red Peppers And Cherry Tomatoes With Ricotta
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at shalomfarms.org.
Cooking tools:
- Blender
- Pepper mill
- Oven
- Baking dish
- Serving platter
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
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
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Roasted Red Peppers and Cherry Tomatoes with Ricotta | Recipe Cart
getrecipecart.com
Roasted Red Peppers with Ricotta and Basil Pesto
weberseasonings.com
Roasted Red Peppers with Anchovies - Recipe #18077
foodgeeks.com
Recipes Roasted Peppers with Tomatoes
soscuisine.it
Roasted Peppers With Lemon Ricotta Recipe
cooking.nytimes.com
Roasted peppers with tomatoes & anchovies | Recipe Cart
getrecipecart.com
Roasted Peppers with Anchovies
williams-sonoma.com
Vegetarian Stuffed Red Peppers With Pesto & Ricotta Cheese
archanaskitchen.com