In June we had a small dinner party for my husbands birthday. He found this recipe from Bon Apetite and asked me to give it a try... well, well, well it was amazing! Such a hit I've made it almost every weekend since, have brought it to dinner at friends and will continue to make it as long as cherries are in season. I even keep a baguette frozen "just in case". Honestly, it's really the only time we have bread so it's a special treat. I would suggest getting a cherry pitter if you're going to make this more than once.The char, the cherries, the ricotta....Mmmmmm. I think I'll have to make this again this weekend! Give it a try you will not be sorry. Xo
Charred Bread with Ricotta and Cherry Salsa
- 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 2¼ cups), pitted, cut into ⅓-inch-thick slivers
- ½ 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
- Add spring onion greens, cherries, and ½ cup oil to bowl and toss gently again to incorporate; season cherry salsa with kosher salt and pepper.
- 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.
- 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.
- Do Ahead: Cherry salsa can be made 6 hours ahead. Cover and chill.
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.