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Charred Bread with Ricotta and Cherry Salsa

['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 2 1/4 cups), pitted, cut into 1/3-inch-thick slivers', '1/2 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']

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

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