This recipe is so mind-numbingly simple, even someone who burns ice cream can manage it. One of my favorite restaurants is NOPA in San Francisco, where this simple appetizer came out and blew my mind with both its flavor and the zen-like presentation.
Dark cherries are in season, go grab some. Pour a little olive oil into a little bowl or dish, dredge the cherries in the oil until lightly coated and glistening. Arrange on a plate, then give a very light sprinkle of coarse sea salt. Cherries – typically enjoyed as a sweet fruit – take on a whole new savory persona with these basic embellishments. Give this a try and let me know if you have a whole new respect for the simple cherry.