top of page
  • Writer's pictureSheila Brant

Maple Balsamic Bruschetta

Updated: Apr 6, 2021

Fresh garden tomatoes are the star of this dish. Complimented by the balsamic and pure Brantview Farms Maple syrup. Simple, easy Maple Balsamic Bruschetta is an awesome side to your Italian cuisine or a summer afternoon snack. Enjoy!



fresh roma, plum or cherry tomatoes

1/3 cup fresh chopped basil

1/4 cup shredded Parmesan cheese

1-2 cloves garlic, minced

1 tsp olive oil

1/4 tsp course salt

1/4 tsp black pepper

1 loaf French bread, toasted and sliced

2 1/3 cups balsamic vinegar

A slice of toasted bread is loaded with red ripened tomatoes, flakes of white cheese and slivers of green basil.  A plate of spaghetti and meatballs sits in the background.
Fresh Maple Balsamic Bruschetta, the perfect appetizer for spaghetti!


In a saucepan, bring the balsamic vinegar and maple syrup to a low boil for 20-25 minutes, reducing the volume by half. The glaze will thicken slightly. Cool completely. Cut tomatoes into fine pieces, removing excess seeds and juice. Combine tomatoes with basil, Parmesan cheese, garlic, olive oil, salt and pepper. Finally add the cooled maple balsamic glaze to tomatoes and stir. Store topping in refrigerator. When ready to eat, prepare toast in oven or on grill. Add bruschetta topping to toast and enjoy either warmed or cold atop the toast!

Original recipe from and

A close up of the bruschetta toast, loaded with red tomatoes, green basil, white Parmesan cheese and a dark brown maple balsamic glaze.
Fresh tomatoes are dressed best in this sweet, tangy maple balsamic glaze!

Recent Posts

See All


bottom of page