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Ingredients
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Roasted Peppers
Topping & Assembly
Garnish
Method
Roasted Peppers
- 1
Preheat and prepare
Position a rack in the top third of the oven and preheat the broiler (or preheat oven to 450°F / 230°C for roasting). Line a rimmed baking sheet with foil for easier cleanup.
- 2
Roast peppers
Place the whole red peppers on the prepared sheet. Broil 6–10 minutes, turning every 2 minutes with tongs so skin chars and blisters evenly on all sides. If using a hot oven, roast for 25–30 minutes, turning once or twice, until skins are blackened and blistered.
- 3
Steam and peel
Transfer the hot peppers to a heatproof bowl and cover tightly with plastic wrap (or place in a sealed paper bag) and let steam 10–15 minutes. This loosens the skin. Peel off and discard the charred skin, remove stems, seeds, and white membranes. Open each pepper into a flat strip or leave halved, depending on desired presentation.
- 4
Topping & Assembly
- 5
Prepare mozzarella
Drain the fresh mozzarella and tear or slice it into bite-sized pieces (approximately 8 oz total). If using a large ball, slice into 1/4-inch rounds or tear into rustic pieces.
- 6
Prep anchovies
Drain anchovy fillets from oil and pat lightly with paper towel to remove excess oil. Leave whole or cut each fillet into 2–3 pieces for easier distribution.
- 7
Arrange peppers
On a serving platter, lay the roasted pepper strips in a single layer or slightly overlapped to form an even bed.
- 8
Top peppers
Distribute the torn/sliced mozzarella over the peppers. Tuck anchovy fillet pieces across the peppers and cheese so each serving gets some salty umami. Scatter fresh basil leaves and (optional) capers evenly.
- 9
Dress and finish
Drizzle 1 tsp sherry or red wine vinegar and 1 tbs extra-virgin olive oil over the assembled peppers, mozzarella, and anchovies. Finish with flaky sea salt (about 1/2 tsp) and 1/4 tsp freshly ground black pepper to taste.
Serve
- 10
Let the dish rest 10 minutes for flavors to meld, then serve at room temperature as an antipasto, side, or light salad. Leftovers keep refrigerated in an airtight container for up to 3 days; bring back to room temperature before serving.