Roasted Red Peppers and Cherry Tomatoes with Ricotta | Recipe Cart
Roasted red peppers and cherry tomatoes topped with ricotta and olives, perfect for a flavorful and visually appealing side or appetizer.
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Cooking tools:
- Blender
- Baking dish
- Oven
- Serving platter
- Measuring cup
- Measuring spoon
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 ⅓ cup olive oil
- 1 pint cherry tomatoes, halved
- ⅓ cup fresh ricotta
- ¼ cup pitted small black and/or green olives
- Flaky sea salt
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