Sharks in Chummy Water Bruschetta

July 03, 2015

We\'ve turned to our favorite fresh and tangy bruschetta recipe, added a mozzarella shark fin and voila – Shark Week worthy finger food! The juicy blend of ripe tomatoes, slightly spicy garlic, fragrant basil, olive oil and tangy balsamic vinegar soaks perfectly into the toasted bread that’s crunchy on the outside and soft on the inside. Mmm such a satisfying combo!

4 large ripe tomatoes, seeded & chopped
2 cloves fresh garlic, minced
¼ finely chopped onion
10 leaves fresh basil, thinly sliced
extra virgin olive oil
balsamic vinegar
kosher salt & freshly ground pepper
1 french baguette

Preheat oven to 450° for toasting your baguette later. Add your prepared tomatoes, garlic, onion and basil to a mixing bowl. Sprinkle with a few pinches of kosher salt and black pepper, drizzle generously...
See the full directions on my site

Nutritions

Calories
29

Sodium
24mg
1% DV

Fat
0.24g
0% DV

Protein
1g
2% DV

Carbs
5g
1% DV

Fiber
1g
4% DV