Best 2 Roasted Red Peppers And Cherry Tomatoes With Ricotta Recipes

Roasted red peppers and cherry tomatoes are an irresistible combination that bursts with flavor. Their natural sweetness and tanginess are perfectly complemented by the creamy richness of ricotta cheese. Whether you're looking for a simple and easy side dish or an impressive appetizer to wow your guests, this recipe for roasted red peppers and cherry tomatoes with ricotta is sure to satisfy.

Check out the recipes below so you can choose the best recipe for yourself!

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

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 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

Ingredients

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

Tips:

Choose ripe and flavorful red peppers and cherry tomatoes. This will ensure the best flavor in your dish.
Roast the red peppers and cherry tomatoes until they are slightly charred and tender. This will bring out their natural sweetness and flavor.
Use a good quality ricotta cheese. This will make a big difference in the overall flavor of the dish.
Season the ricotta cheese with salt, pepper, and herbs. This will help to bring out the flavor of the cheese.
Serve the roasted red peppers and cherry tomatoes with the ricotta cheese and your favorite bread. This is a simple but delicious appetizer or side dish.

Conclusion:

Roasted red peppers and cherry tomatoes with ricotta cheese is a simple but delicious dish that is perfect for any occasion. The roasted vegetables are sweet and flavorful, and the ricotta cheese is creamy and tangy. This dish is sure to please everyone at your table.