The cooked ingredients.

While the bread is toasting, set a small skillet over high heat. Cook the peppers with about 1 tablespoon olive oil until blistered and very slightly charred. Season with salt. When cool enough to handle, remove the seeds and slice into bite-size pieces.

Preheat a grill pan or a grill. Halve the stone fruit and remove the pit. Lightly brush the fruit with olive oil, and grill, cut side down, until dark grill marks show; flip and grill the other side for 30 seconds. Remove and set aside to cool slightly, then cut into small wedges.

If you don’t want to use a grill, you can pan-sear the fruit. The purpose is to slightly soften the fruit and bring out its juices.