TOMATO, PEACH AND RED ONION SALSA

Tomato, Peach and Red Onion Salsa image

Provided by Suzanne Hamlin

Time 20m

Yield 16 servings

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : @context http, Calories 137, UnsaturatedFat 7 grams, Carbohydrate 13 grams, Fat 8 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 165 milligrams, Sugar 4 grams, TransFat 0 grams