Roasted Red Peppers And Cherry Tomatoes With Ricotta Recipes

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ROASTED RED PEPPERS AND CHERRY TOMATOES WITH RICOTTA



Roasted Red Peppers and Cherry Tomatoes With Ricotta image

This high-summer salad hits every note on the sweet (red pepper), sour (tomato), salty (ricotta and anchovy), and bitter (olive) scale.

Provided by Skye Gyngell

Categories     Bon Appétit     Bell Pepper     Ricotta     Olive     Anchovy     Tomato     Summer     Side     Dinner     Brunch     Lunch     Wheat/Gluten-Free     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 8

Number Of Ingredients 10

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 1/3 cup olive oil
1 pint cherry tomatoes, halved
1/3 cup fresh ricotta
1/4 cup pitted small black and/or green olives
Flaky sea salt

Steps:

  • Preheat oven to 375°F. Place bell peppers, skin side down, in a shallow baking dish and top with anchovies and garlic. Tear 1/4 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.
  • Meanwhile, blend remaining 3/4 cup basil and remaining 1/3 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.

ROASTED RED BELL PEPPER AND RICOTTA SAUCE



Roasted Red Bell Pepper and Ricotta Sauce image

Make and share this Roasted Red Bell Pepper and Ricotta Sauce recipe from Food.com.

Provided by dicentra

Categories     European

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

15 ounces ricotta cheese
7 ounces roasted red peppers, rinsed and drained
1/4 cup olive oil
1 tablespoon parmesan cheese, grated
1 garlic clove, crushed
2 tablespoons fresh parsley, chopped
1/4 teaspoon dried oregano

Steps:

  • Puree ricotta, roasted red peppers, oil, Parmesan, and garlic in a food processor.
  • Stir in parsley and oregano. Toss with hot pasta and serve.

Nutrition Facts : Calories 328.2, Fat 28.4, SaturatedFat 11.3, Cholesterol 57.6, Sodium 792.8, Carbohydrate 5.8, Fiber 0.7, Sugar 0.3, Protein 13.4

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