Roasted Red Peppers and Cherry Tomatoes With Ricotta
Roasted Red Peppers and Cherry Tomatoes With Ricotta is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 375°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 375°F.
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.
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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
