Charred Bread with Ricotta and Cherry Salsa
A elegant appetizer featuring grilled baguette topped with creamy ricotta and a vibrant cherry salsa made with fresh cherries, spring onions, and lemon juice. The combination of sweet, tangy, and creamy elements creates a perfect summer starter.
Ingredients
- •3 whole 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
- •½ cup olive oil, plus more for brushing
- •to taste Kosher salt, freshly ground pepper
- •1 whole baguette, sliced in half lengthwise
- •12 ounces whole-milk fresh ricotta
- •to taste Flaky sea salt
Cooking Instructions
- 1.
Toss white/red parts of spring onions and lemon juice in a medium bowl to coat and let sit 10 minutes.
10 min
- 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.
5 min
- 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.
8 min
- 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.
5 min
- 5.
Cherry salsa can be made 6 hours ahead. Cover and chill.
