Roasted Red Peppers and Cherry Tomatoes with Ricotta

Roasted Red Peppers and Cherry Tomatoes with Ricotta

Roasted Red Peppers and Cherry Tomatoes with Ricotta

By Bon Appetit
Serves 8

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Details
  • Servings:   8
  • Calories:   163
  • Protein:   3g
  •  
  • Fiber:   2g
  • Sugar:   4g
  • Carb Total:   5g
  •  
  • Trans Fat:   1g
  • Saturated:   3g
  • Fat Total:   15g
  •  
  • Diet:   Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • italian
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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
  • ⅓ cup fresh ricotta
  • ¼ cup pitted small black and/or green olives
  • Flaky sea salt
Instructions

Roasted Red Peppers and Cherry Tomatoes with Ricotta serves 8 original recipe by Bon Appetit.

View original preparation instructions

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