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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 Premium Member

    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

    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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