I made this lovely dish for my Mom during one of our family’s celebrations. It’s not only tasty, colorful and a perfect addition to any party. Roast the peppers with anchovies, Sous Salt Sun Dried Tomato and olive oil. Fresh ricotta is ideal but a good quality ricotta works as well.
ingredients ~
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4 bell peppers – I used a variety of colors -halved, seeds and ribs removed
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6 oil-packed anchovy fillets, finely chopped
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4 garlic cloves, thinly sliced
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1 cup basil leaves, divided
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1 T Sun Dried Tomato or Fennel & Shallot Sous Salt & freshly ground pepper
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2 tablespoons plus ⅓ cup olive oil
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1 pint cherry tomatoes, halved, I used an heirloom assortment
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⅓ cup fresh ricotta
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¼ cup pitted olives, I used green and kalamata
directions
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.
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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.
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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.