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.
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 1/2 cup 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.
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This is one of those dishes that tastes like way more than the sum of its parts. Totally worth the mess!
The salsa was mostly spring onion with a bit of cherries added.
Where can one find red spring onions in the suburbs?
beautiful, different and delicious appetizer. it ends up being a bit messy, but it's worth it.