Charred Bread with Ricotta and Cherry Salsa

Ingredients for Charred Bread with Ricotta and Cherry Salsa

• 3 spring onions, preferably red, white/red and green parts separated, thinly sliced on a steep diagonal

• 80ml fresh lemon juice

• 350g fresh cherries (about 550ml ), pitted, cut into 1/3-inch-thick slivers

• 120ml olive oil, plus more for brushing

• Kosher salt, freshly ground pepper

• 1 baguette, sliced in half lengthwise

• 350g whole-milk fresh ricotta

• Flaky sea salt

How to make Charred Bread with Ricotta and Cherry Salsa

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 120ml 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.

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.