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
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 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.
  

Our June trip to NYC was a food-filled journey around the city. There were so many incredible dining experiences from Raclette (oh my gosh, the truffle cheese) to Levain Bakery ( you must have their chocolate chip cookie) but we all agreed our FAVORITE were these Lemon Ricotta Pancakes by Chef Gary King at the NOMAD Kitchen in SoHo. They were light, airy, lemony goodness like a soufflé and the lemon and whipped ricotta underneath made them unforgettable. I have searched everywhere without luck for his recipe, but have found one from Chef Johnson at The Four Season's that should fit the bill.  Now I just need to find these fabulous black dishes and toss on a few candied pistachios!
Chef Johnson's Lemon Ricotta Hotcakes
Serves: 4
Ingredients:
6 eggs
1½ cups (325 ml) ricotta cheese
½ cup (125 ml) melted butter, cooled
½ cup (125 ml) all-purpose flour
¼ cup (60 ml) sugar
½ tsp (2 ml) salt
2 tbsp (30 ml) grated lemon zest
Butter, for griddle or pan


Garnish:
Powdered sugar
Fresh blackberries

Method:
1. Separate the egg whites from the yolks.
2. In a large bowl, combine the egg yolks, ricotta cheese and melted butter.
3. In a separate bowl, combine the flour, sugar, salt and lemon zest. Slowly add to the ricotta mixture.
4. In another bowl, whip the egg whites until they form firm peaks. Fold the egg whites gently into the batter, until just combined.
5. Over medium heat, lightly butter a griddle or non-stick pan. Ladle in a spoonful of batter to form small hot cakes and cook until golden brown on both sides.

To Serve:
Top with powdered sugar and blackberries… enjoy!