Charred Bread with Ricotta and Cherry Salsa

Directions

1. 1.

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

2. 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.

3. 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. 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. 5.

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