Tina Huggins

Jul 2, 20212 min

Dish up Cherries for the 4th of July in a Salsa!

Do you ever get tired of the tried and true menus for the Fourth of July? This year, Mark and I will be celebrating the Fourth on our own. I have had a busy and crazy life for the last three months as we get closer to the wedding that was postponed last year due to

Covid-19. Since, I will only be cooking for two, I thought I would prepare new recipes for usto try.

I pray that all reading this blog will celebrate living in a country with so many freedoms that other nations do not have and appreciate the time that we have with friends and family. We are not a perfect nation, but we can always strive to love and better understand each other.

Charred Bread with Ricotta and Cherry Salsa
 BY SAMIN NOSRAT - Bon Appétit


 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.
 8 SERVINGS
 


 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.
 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 21⁄4 cups), pitted, cut into 1⁄3-inch-thick slivers

  • 1⁄2 cup olive oil, plus more for brushing

  • Kosher salt, freshly ground pepper

  • 1baguette, sliced in half lengthwise

  • 12 ounces whole-milk fresh ricotta

  • Flaky sea salt


 Directions:

First
 Toss white/red parts of spring onions and lemon juice in a medium bowl to coat and let sit 10 minutes.
 Second
 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.
 Third
 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.
 Fourth
 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: Cherry salsa can be made 6 hours ahead. Cover and chill.

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