Roasted Peppers W/ Mozzarella & Anchovies Recipe

Roast the peppers

Preheat your oven to 450°F (230°C) or prepare a gas flame or grill for direct charring. Place whole red bell peppers on a baking tray lined with foil (or directly over the flame/grill) and roast, turning occasionally, until the skin is blackened and blistered on all sides, about 20–25 minutes in an oven or 8–12 minutes over an open flame. Remove and immediately place peppers in a bowl and cover with plastic wrap or a lid to steam for 10–15 minutes (this loosens the skins).

Peel and slice

When peppers are cool enough to handle, peel off the charred skin with your fingers or a small knife. Remove stems, seeds and membranes. Slice each pepper into wide strips about 1–1.5 inches (2.5–4 cm) wide and set on a plate lined with paper towel to drain excess liquid.

Prepare mozzarella

Slice the fresh mozzarella into 1/4-inch (6 mm) thick rounds or tear into pieces approximately the size of the pepper strips. Gently pat the mozzarella dry with paper towel to remove excess moisture so it doesn't make the peppers soggy during assembly.

In a blender or food processor, combine the packed fresh basil leaves, 120 ml extra-virgin olive oil, 1 tablespoon lemon juice, 1 garlic clove (peeled), 1 teaspoon salt and 1 teaspoon black pepper. Blend until smooth and bright green, scraping down the sides as needed. Taste and adjust salt or lemon for brightness. If the mixture is too thick, add up to 1–2 tbs additional olive oil or 1–2 tsp water to reach a drizzleable consistency. Strain the oil through a fine mesh sieve if you prefer a very smooth oil (optional).

Transfer the basil oil to a small bowl or squeeze bottle for easy drizzling.

Arrange a single layer of roasted pepper strips on a serving platter trimmed to fit. Place a slice or torn piece of mozzarella on top of each strip (one slice per 1–2 strips if using larger pieces), covering the peppers evenly. Continue until platter is filled, overlapping slightly for an attractive presentation.

Top each mozzarella-topped pepper with an anchovy fillet. If the anchovies are in oil, drain them gently on paper towel first; you may slice fillets in half lengthwise for milder distribution. Distribute 1 anchovy fillet per 2–3 pepper slices, or more to taste.

Drizzle 2 tablespoons extra-virgin olive oil evenly over the assembled peppers and mozzarella, then spoon or drizzle the basil herb oil over the top (about 1–2 tbs basil oil, or to taste). Season with coarse sea salt (about 1 tsp) and freshly ground black pepper (about 1 tsp).

Optional: Scatter toasted pine nuts and chiffonade basil leaves over the top for texture and fragrance. Let the dish sit at room temperature 10–15 minutes so flavors meld before serving.