In a medium skillet over medium-high heat, warm butter and vegetable oil. Add the sliced baguette and cook until golden brown on one side, about 5 – 6 minutes. Turn them over and cook for another 2 minutes. Transfer to a serving plate.
Spread about 1 teaspoon of ricotta onto each toast. Lightly sprinkle with salt. Scoop 3 – 4 cherries and a little bit of juice on each toast. Serve warm or at room temperature.
As appetizer, 2 – 3 toast are a good amount for one person.