Summer on Toast 2.000
Top Tomato 2008 finalist Aug 13, 2008

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.

Rate it

Recipe Source

From Washington resident Elizabeth Palmberg.

Tested by Tom Wilkinson.

Email questions to the Food Section.

Email questions to the Food Section at