Roasted Red Peppers and Cherry Tomatoes With Ricotta
['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']
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.
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