Roasted Pepper Antipasto
Meditteranean diet, anyone?
Total Time 50 minutes
Ingredients
- 4 red bell peppers halved, seeds and ribs removed
- 1 pint cherry tomatoes halved
- 1 cup basil leaves divided
- 1/3 cup fresh ricotta
- 1/4 cup pitted small black and/or green olives
- 6 oil-packed anchovy fillets finely chopped
- 4 garlic cloves thinly sliced
- 2 tablespoons plus 1/3 cup olive oil
- Kosher salt freshly ground pepper
Instructions
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Preheat the oven to 375 degrees. Rest the peppers skin side down.
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Sprinkle the anchovy, garlic, and torn basil leaves over top.
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Drizzle with oil and season with salt and pepper. Roast for 35 minutes. Set aside to cool.
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Blend basil, oil, salt and pepper until smooth.
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Plate roasted peppers. Top with more basil, ricotta, olives, tomatoes, and drizzle with basil oil.
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Serve and enjoy! 😀
