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Roasted Red Peppers and Cherry Tomatoes With Ricotta

Roasted Red Peppers and Cherry Tomatoes With Ricotta

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This roasted red pepper and cherry tomato salad with ricotta is a vibrant celebration of Mediterranean flavours. By roasting the peppers until tender and slightly charred, you achieve a deep sweetness that pairs beautifully with the salty punch of anchovies and olives. This heart-healthy dish is packed with antioxidants from the peppers and tomatoes, while the fresh herb oil provides a bright, aromatic finish that elevates the simple ingredients.

Ideal as a light vegetarian-friendly lunch or an impressive starter for a summer dinner party, this recipe is as nutritious as it is beautiful. Serve it on a large platter in the centre of the table with some crusty sourdough bread to mop up the juices and basil oil. The combination of creamy ricotta and zesty vegetables makes it a sophisticated yet effortless choice for any occasion.

Ingredients for Roasted Red Peppers and Cherry Tomatoes With Ricotta

4 red peppers, halved, seeds and ribs removed
6 oil-packed anchovy fillets, finely chopped
4 dientes de ajo, finamente cortados
1 taza de hojas de albahaca, divididas
Sal kosher, pimienta recién molida
2 tablespoons plus 80ml olive oil
575ml de tomates cherry, cortados a la mitad
80ml fresh ricotta
60ml pitted small black and/or green olives
Sal marina en escamas

How to make Roasted Red Peppers and Cherry Tomatoes With Ricotta

Preheat oven to 191°C. Place 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 tablespoons 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 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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.