Tomato, Peach and Red Onion Salsa

[Guest guest]

Tomato, Peach and Red Onion Salsa

 

4 ripe plum tomatoes or two red beefsteak tomatoes

(about 1 pound total), in 1/4-inch dice

2 or 3 ripe, unpeeled peaches, in

1/4-inch dice (to make 1 cup)

1/2 cup finely diced red onion

2 tbsp

finely shredded basil or mixed spearmint and cilantro or sour grass (called

Vietnamese cilantro)

1/2 jalapeno pepper,

minced

4 teaspoons balsamic vinegar

1/4 cup plus 1/3 cup extra-virgin

olive oil

fine sea salt to taste

freshly ground black pepper to taste

 

1 1/2 teaspoons minced garlic

1 long baguette

2 cups sunflower

sprouts

coarse kosher salt to taste

 

In a large bowl, gently toss together the diced

tomatoes, peaches, red onion, minced herbs, jalapeno, vinegar and 1/4 cup of the

olive oil. Add fine sea salt and pepper to taste. Let stand at room temperature

while preparing the bread.

Mix the remaining 1/3 cup olive oil with the

garlic in a small bowl.

Cut the bread into 16 to 24 1/2-inch slices. Brush

one side of each slice with the garlic oil. (If a heat source is available,

grill or toast the slices until golden brown on both sides.) Place the bread

slices on a serving platter. Top each slice with sunflower sprouts, then with a

generous spoonful of the salsa. Sprinkle each with a pinch of kosher salt. Serve

immediately as an appetizer.