Unusual recipes

Roasted Red Peppers and Cherry Tomatoes with Ricotta

Roasted Red Peppers and Cherry Tomatoes with Ricotta

This high-summer salad hits every note on the sweet (red pepper), sour (tomato), salty (ricotta and anchovy), and bitter (olive) scale.

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
  • ¼ cup pitted small black and/or green olives

Recipe Preparation

  • 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.

  • 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.

  • 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.

Nutritional Content

Calories (kcal) 160 Fat (g) 14 Saturated Fat (g) 2.5 Cholesterol (mg) 5 Carbohydrates (g) 4 Dietary Fiber (g) 1 Total Sugars (g) 2 Protein (g) 3 Sodium (mg) 150

Related Video

Roasted Red Peppers with Cherry Tomatoes and Ricotta

Reviews SectionWonderfull! I recommend taking a vegetable peeler and taking the skins off before cooking the peppers.AnonymousDuvall, WA01/12/20Outstanding. Easy to make. Complex flavors. On weekly rotation for late summer.This is a beautiful recipe.Geri CiceroNew York, New York01/16/18

Watch the video: Italian homemade sun dried tomatoes (November 2020).