This cherry salsa recipe is also delicious as a condiment for grilled or roast pork or pulsed in a food processor to make a vinaigrette for a salad of tender greens.

　　

Ingredients

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 2 1/4 cups), pitted, cut into 1/3-inch-thick slivers

　　1/2 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

　　

Step 1

Toss white/red parts of spring onions and lemon juice in a medium bowl to coat and let sit 10 minutes.

　　

Step 2

Add spring onion greens, cherries, and 1/2 cup oil to bowl and toss gently again to incorporate; season cherry salsa with kosher salt and pepper.

　　

Step 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.

　　

Step 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.

　　

Do Ahead

Step 5

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