Summer on Toast

gailanng's Note:

A Washington Post recipe.

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Servings: 2

• 3 basil leaves, stacked, rolled and cut crosswise into thin strips (optional)
• 1 large tomato, preferably heirloom (3/4 pound)
• 2 -3 medium plums, pitted and cut in half, then cut into 1/4- to 1/2-inch slices (very ripe and sweet)
• 1 -2 tablespoon balsamic vinegar, good quality
• 2 -3 thin slices hearty country bread or 2 -3 other firm bread

Directions:

1. If using the basil, place it in the bottom of a medium glass bowl.
2. 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.
3. Meanwhile, lightly toast the bread.
4. 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.