Charred Bread with Ricotta and Cherry Salsa
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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