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Roasted Red Peppers and Cherry Tomatoes with Ricotta
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
Steps
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