Ingredients:

1 Red pepper

1 Yellow pepper

200g Cherry tomatoes

250g Ricotta

1 large Courgette

1 White onion

50g Anchovy fillets

1 Baguette

Small bunch of basil

Small bunch of mint

Extra virgin olive oil

Salt and Pepper

Method:

Slice your courgette into thin strips, heat up some olive oil on a griddle pan, and fry the courgette until they have softened and colored.
Core the peppers to remove the seeds and place them whole under the grill for 20 minutes or until charred and soft. Make sure to flip after 10 minutes.
Meanwhile, thinly slice the onion and fry it in hot oil for 15 minutes until it has browned and softened.
When the peppers are ready remove them and allow them to cool in a sealed plastic bag. This will allow them to sweat and will make removing their skin easier. When the peppers have cooled, use your hands to remove their skin and slice them into strips.
Tip the ricotta into a small mixing bowl. Add 1 tablespoon of extra virgin olive oil, season well, and mix thoroughly.
Slice the baguette and toast.
Finely chop the basil and mint.
Start assembling the cicchetti. Have fun with it. My favourite combinations are:
Ricotta, courgette, onion and mint.
Pepper and anchovy.
Ricotta, cherry tomato, and basil.