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Roasted Pepper Antipasto
Meditteranean diet, anyone?
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4
red bell peppers
halved, seeds and ribs removed
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1
pint
cherry tomatoes
halved
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1
cup
basil leaves
divided
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1/3
cup
fresh ricotta
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1/4
cup
pitted small black and/or green olives
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6
oil-packed anchovy fillets
finely chopped
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4
garlic cloves
thinly sliced
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2
tablespoons
plus 1/3 cup olive oil
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Kosher salt
freshly ground pepper
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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! :D