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 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

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.

tomatoes, peaches, red onion, basil, pepper, balsamic vinegar, extravirgin olive oil, salt, freshly ground black pepper, garlic, long baguette, sunflower sprouts, kosher salt

Taken from cooking.nytimes.com/recipes/5456 (may not work)