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Charred Bread with Ricotta and Cherry Salsa

4.1

(4)

Charred Bread with Ricotta and Cherry Salsa.
Photo by Peden + Munk

This cherry salsa recipe is also delicious as a condiment for grilled or roast pork or pulsed in a food processor to make a vinaigrette for a salad of tender greens.

Recipe information

  • Yield

    8 servings

Ingredients

3 spring onions, preferably red, white/red and green parts separated, thinly sliced on a steep diagonal
5 tablespoons fresh lemon juice
12 ounces fresh cherries (about 2 1/4 cups), pitted, cut into 1/3-inch-thick slivers
1/2 cup olive oil, plus more for brushing
Kosher salt, freshly ground pepper
1 baguette, sliced in half lengthwise
12 ounces whole-milk fresh ricotta
Flaky sea salt

Preparation

  1. Step 1

    Toss white/red parts of spring onions and lemon juice in a medium bowl to coat and let sit 10 minutes.

    Step 2

    Add spring onion greens, cherries, and 1/2 cup oil to bowl and toss gently again to incorporate; season cherry salsa with kosher salt and pepper.

    Step 3

    Prepare a grill for medium-low heat. Brush cut sides of baguette with oil. Grill, cut sides down, until bread is toasted and golden brown, about 3 minutes.

    Step 4

    Let toasts cool for a minute, then spread generous amounts of ricotta over both pieces. Sprinkle lightly with sea salt. Cut each half on a diagonal into 6 pieces. Arrange on a platter and, using a slotted spoon, top with cherry salsa.

  2. Do Ahead

    Step 5

    Cherry salsa can be made 6 hours ahead. Cover and chill.

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