• Sheila Brant

Maple Balsamic Bruschetta


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

1/2 cup pure Brantview Farms Maple syrup

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 allrecipes.com and mayihavethatrecipe.com

Fresh tomatoes are dressed best in this sweet, tangy maple balsamic glaze!

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