Roasted Red Peppers and Cherry Tomatoes with Ricotta

• Gluten free

• Seafood

  • 6 Anchovy, oil-packed fillets

• Produce

  • 1 cup Basil, leaves
  • 1 pint Cherry tomatoes
  • 4 Garlic cloves
  • 4 Red bell peppers

• Condiments

  • 1/4 cup Black and/or green olives, pitted small

• Baking & Spices

  • 1 Kosher salt
  • 1 Sea salt, flaky

• Oils & Vinegars

  • 7 1/3 tbsp Olive oil

• Dairy

  • 1/3 cup Ricotta, fresh

Found on bonappetit.com

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