Name: Charred Bread with Ricotta and Cherry Salsa
Yield: 8 servings
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 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

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Peden + Munk

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.

Recipe notes