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
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.