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This high-summer salad hits every note on the sweet (red pepper), sour (tomato), salty (ricotta and anchovy), and bitter (olive) scale.
Recipe information
Yield
8 Servings
Ingredients
4
6
4
1
2
1
⅓
¼
Preparation
Step 1
Preheat oven to 375°. Place bell peppers, skin side down, in a shallow baking dish and top with anchovies and garlic. Tear ¼ 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.
Step 2
Meanwhile, blend remaining ¾ cup basil and remaining ⅓ cup oil in a blender until smooth; season basil oil with kosher salt and black pepper.
Step 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.
Nutrition Per Serving
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Reviews (9)
Back to TopWonderfull! I recommend taking a vegetable peeler and taking the skins off before cooking the peppers.
Anonymous
Duvall, WA
1/12/2020
Outstanding. Easy to make. Complex flavors. On weekly rotation for late summer.
Anonymous
Austin
8/8/2018
This is a beautiful recipe.
Geri Cicero
New York, New York
1/17/2018