Charred Bread with Ricotta and Cherry Salsa

Name: 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 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

4.1

(4)

www.epicurious.com

Your recipes

Servings: 8

Author : Samin Nosrat

ricotta cherry snack

Charred Bread with Ricotta and Cherry Salsa

Ingredients

Remove All · Remove Spices · Remove Staples

3 spring onions, preferably red, white/red and green parts separated, thinly sliced on a steep diagonal5 tablespoons fresh lemon juice12 ounces fresh cherries (about 2 1/4 cups), pitted, cut into 1/3-inch-thick slivers1/2 cup olive oil, plus more for brushingKosher salt, freshly ground pepper1 baguette, sliced in half lengthwise12 ounces whole-milk fresh ricottaFlaky sea salt

Export 6 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

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.

Step 5

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