The Dish | Charred Bread with Ricotta and Stone Fruit Salsa

I reach for this appetizer recipe* again and again during the summer and early fall months. It is easy, adaptable, and consistently a crowd favorite. Although the original recipe calls for cherries, any stone fruit works well (plums are my go-to this time of year). Similarly, consider adding some herbs on top – fresh basil, mint or thyme – for a little something extra.

*Adapted from Bon Appetit

  • 3 spring (or green) onions, with red/white/green parts separated, thinly sliced 
  • 3 tablespoons fresh lemon juice
  • 12 ounces fresh cherries or other stone fruit, pitted and chopped coarsely
  • 1/2 cup olive oil, plus more to brush on bread before grilling
  • Kosher salt and freshly ground pepper
  • 1 baguette (focaccia or other similar bread also works well)
  • 12 ounces whole milk ricotta
  • Flaky sea salt (like Maldon)
  • Toss onion tops with lemon juice in a medium bowl to coat and let sit for 10 minutes.
  • Make cherry salsa by adding spring onions, cherries, and olive oil to a bowl and gently toss to incorporate; season cherry salsa with kosher salt and pepper.
  • Prepare grill on medium-low heat (alternatively, turn the oven on to broil). Brush cut sides of bread with oil. Grill cut side down until toasty.
  • When toasts are cool, cut each side of the baguette on a diagonal into 6-8 pieces, spread with generous amounts of ricotta, arrange on a platter, and top each piece with cherry salsa. Sprinkle with flakey sea salt (dust lightly with red pepper flakes and/or fresh herbs if inclined).
  • Cherry salsa can be made six hours ahead and chilled until ready for use.

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