Roasted Red Peppers and Cherry Tomatoes with Ricotta

submitted by Mary Reid

preparation time: 1 hour or more

serves 6

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 ½ cup olive oil

1 pint cherry tomatoes, halved

½ cup fresh ricotta

½ cup pitted small black and/or green olives

Flaky sea salt

Preheat oven to 375 degrees F. Place bell peppers, skin side down, in a shallow baking dish, and top with anchovies and garlic. Tear ¼ cup basil leaves over the top, season with kosher slat and black pepper, and drizzle with 2 tablespoons oil. Bake until peppers are tender but still hold their shape and are slightly charred around the edges, 35 to 45 minutes. Let cool. 

Meanwhile blend remaining ¼ cup basil leaves and ¼ 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. 

This high-summer salad hits every note on the taste scale – sweet (red peppers), sour (tomato), salty (ricotta and anchovies), and bitter (olives).