The last of the late-summer tomatoes soothe all of the post-Labor Day woes. Summer isn’t truly over if your vegetable garden is still going strong. And luckily, the warm days have guaranteed a very persistent harvest. The cherry tomatoes are still peaking and the heirlooms are only now turning up on the ripening calender.

These are the days to savor — the days when you never know if tomorrow will bring another meal made with fresh summer ingredients. So savor them while they last. Cooler weather is just around the corner.

An unlikely late-summer combo is seen in the duo of tomatoes and peaches. Both slightly mild and slightly acidic, they work well together in a balsamic bruschetta, complementing each other with their fresh summer flavors and bright seasonal colors. A slight variation of traditional bruschetta, this tomato hodgepodge still features balsamic vinegar, olive oil and red onion, but it also works in the sweetness of peaches, mint and a drizzle of honey. Together, they all form an unlikely partnership, but one that is delicious and still quite summery.

It’s best to use firmer tomatoes and peaches, if that’s what you’re able to obtain from your garden or local farmers market. Overly ripe fruit yields a messy mixture and soppy bread. Also, local honey gives this bruschetta a slightly floral flavor, and if you’re serving it as an appetizer or an accompaniment to lemonade or tea, it offers a surprise flavor that you’re guests just won’t be able to put their fingers on.

Fresh flavors aside, this recipe has one other added incentive: it doesn’t require heat. You can’t beat the 10-minute preparation period if you’re pressed for time.

Even though the season is quickly cascading to an end, the last of the summer produce is still here. But there’s no telling when it will be gone. Keep this recipe under your finger for one last summer hurrah.