A lovely and unexpected combination of tomatoes and plums gives this easy recipe its name. Make sure to use ripe fruit.
Servings: 2 - 3
- Several basil leaves, stacked, rolled and cut crosswise into thin strips (optional)
- 1 large tomato, preferably heirloom (3/4 pound), cored and cut in half, then cut into 1/4- to 1/2-inch slices
- 2 to 3 medium plums, pitted and cut in half, then cut into 1/4- to 1/2-inch slices
- 1 to 2 tablespoons good-quality balsamic vinegar
- 2 to 3 thin slices pain de campagne or other firm bread
If using the basil, place it in the bottom of a medium glass bowl.
Use the tomato and plum slices (mixing them is okay) to build layers on top of the basil (if using) in the bowl; sprinkle with a little of the balsamic vinegar between the layers as you work. Use most of the vinegar on top. Let sit for 5 to 10 minutes at room temperature; during that time, the vinegar will mingle with the fruit juices to form a luscious sauce.
Meanwhile, lightly toast the bread.
Divide the fruit mixture among individual serving bowls. Spoon a bit of the mixture onto the bread and eat a bite at a time; repeat as needed, so the bread does not get soggy.
From Washington resident Elizabeth Palmberg.
Tested by Tom Wilkinson.
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