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Charred Bread with Ricotta and Cherry Salsa

Discussion in 'Recipes and Cooking Tips' started by Michele, Jun 6, 2017.

  1. Michele

    Michele Chi Super Dog Staff Member Super Moderator

    Ingredients
    8 servings
    • 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
    Preparation

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

    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.

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