Charred Bread With Ricotta And Cherry Salsa Recipes

CHARRED BREAD WITH RICOTTA AND CHERRY SALSA

Steps:

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

CHARRED BREAD WITH GARLIC AND TOMATO

Steps:

• Toast the baguette pieces under the broiler until golden brown. Cut the garlic cloves in half, then rub them on the baguette pieces. Cut the tomato in 1/2, then rub it on the baguette pieces. Season the bread with salt and pepper and serve immediately.

CHERRY RICOTTA CHEESE BREAD

Steps:

• Place ingredients in order given by manufacturer of bread machine.
• Add cherries at the beep (after the first kneading).
• Select Sweet setting and Light Crust setting; press start.

RICOTTA BREAD

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

FIRE-ROASTED CHERRY TOMATO SALSA

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and brush with olive oil.
• Spread tomatoes, onion, garlic, and jalapeno peppers onto prepared baking sheet.
• Cook under the preheated broiler for 5 minutes. Turn the baking sheet and continue broiling until vegetables are charred, about 5 minutes more. Cool slightly.
• Remove garlic from skins; discard skins.
• Blend tomatoes, onion, peeled garlic, jalapenos, any accumulated juices from the baking sheet, cilantro leaves, lime juice, cumin, cayenne pepper, and oregano in a blender until salsa is smooth. Transfer to a bowl, cover with plastic wrap, and refrigerate until flavors blend, at least 2 hours. Season with salt and black pepper.