Tomato, Peach and Red Onion Salsa

Ingredients

• 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 tablespoons finely shredded basil or mixed spearmint and cilantro or sour grass (called Vietnamese cilantro at the Union Square Greenmarket)
• 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

Instructions

1. 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.
2. Add fine sea salt and pepper to taste.
3. Let stand at room temperature while preparing the bread.
4. Mix the remaining 1/3 cup olive oil with the garlic in a small bowl.
5. Cut the bread into 16 to 24 1/2-inch slices.
6. Brush one side of each slice with the garlic oil.
7. (If a heat source is available, grill or toast the slices until golden brown on both sides.)
8. Place the bread slices on a serving platter.
9. Top each slice with sunflower sprouts, then with a generous spoonful of the salsa.
10. Sprinkle each with a pinch of kosher salt.
11. Serve immediately as an appetizer.