Fresh cherries are a summer favorite. This is a savory-sweet or sweet-savory recipe. The sweetness of fresh cherries is highlighted with a little zing from cayenne pepper. The smokiness of the salmon further ups the ante. Chopped parsley adds a touch of color. If desired, sprinkle chopped toasted hazelnuts over bruschetta for extra crunch.

Serves 6 [2 slices each serving]

• 12 ½-inch thick slices of French baguette
• 4 tablespoons extra virgin olive oil
• 1 pound fresh ripe cherries
• 2 cups ricotta
• 1 lime, zest and juice
• 1/4 cup fresh chopped parsley + plus extra for garnish
• 1/2 teaspoon ground cayenne pepper
• 1 teaspoon coarse ground salt
• 1 teaspoon coarse ground black pepper
• 1/2 pound smoked salmon, diced

1. Preheat broiler or stove-top grill pan. Brush olive oil over both sides of baguette slices, and broil or grill until both sides are golden brown.
2. Reserve 6 cherries, and coarsely chop the remaining cherries. Place chopped cherries, ricotta, lime zest, lime juice, parsley and cayenne in a medium mixing bowl and stir to combine. Season to taste with salt and pepper. Slice reserved cherries in half.
3. Spread ricotta mixture over bread; sprinkle diced salmon and additional chopped parsley over ricotta. Top with a cherry half. Serve immediately.