Eat | Charred Bread with Ricotta and Cherry Salsa



  • 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


  1. Toss white/red parts of spring onions and lemon juice in a medium bowl to coat and let sit 10 minutes.
  2. 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.
  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.
  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.
  5. Do Ahead: Cherry salsa can be made 6 hours ahead. Cover and chill.