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
Preparation
Step 1
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.
For appetizer:
But baguette in half lengthwise. 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 12 ounces of ricotta over both. 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.