3 Cloves Garlic, finely minced
1/4 Red Onion, finely chopped
4 Roma Tomatoes, thinly chopped
1 TB Basil
1/2 C Balsamic Vinegar
1/4 C Great River Maple Syrup
1 Large Baguette
4 TB Olive Oil
Salt & Pepper to taste
Combine garlic, onion, tomato and basil. Refrigerate for 2 hours.
In sauce pan combine balsamic vinegar and maple syrup and simmer on medium heat but do not bring to a boil. Reduce amount by half.
Slice baguette, and dip each side of slice in the olive oil mixed with salt and pepper. Arrange on cookie sheet and toast in oven at 350' until golden brown, flipping once.
Prepare bruschetta and drizzle maple balsamic reduction on each serving.