Maple Balsamic Reduction over Basil Mozzarella Crostini ~ Recipe!

These sweet and savory morsels will be the highlight of any summer gathering. The fresh basil and mozzarella topped with a punch of sweet & tart maple balsamic reduction is mouth-wateringly delicious! I made these, snapped a couple pictures, and Nate had them in his mouth before I was done with the photoshoot.

Ingredients for crostini topped with mozzarella, tomato, basil, and maple balsamic reduction.

Here's the ingredients I started with, except one important one I forgot (oops! I will let you see if you can figure out which one it is).

Ingredients for maple balsamic reduction:

  • 1 cup balsamic vinegar
  • 1/2 cup Sap Hound Organic Maple Syrup
  • 1 heaping teaspoon of chopped fresh rosemary (or your favorite herb)

Ingredients for crostini:

  • 1 tomato
  • 1 baguette
  • fresh mozzarella cheese
  • salt & pepper
  • fresh basil leaves
  • fresh chives

Directions for the Maple Balsamic Reduction:

  1. Combine balsamic vinegar, maple syrup, and herbs into a nonreactive pot.
  2. Bring to a simmer on low, reduce 10-15 minutes. Keep an eye not to let it burn.
  3. Let cool.

Directions for the crostini:

  1. Slice baguette into thin pieces.
  2. Drizzle extra virgin olive oil on both sides of the slices.
  3. Season bread with salt and pepper.
  4. Bake at 350 degrees F for 10-20 minutes, until lightly brown, flipping the slices half way through.
  5. Slice mozzarella cheese and place onto of the warm baguette slices. Often I will put these back in the warm oven for a bit to get the cheese all warm and pleasantly comforting! But if you're eating these on a hot day, I would let it the cheese be.
  6. Top with slices of tomato and fresh basil leaves.
  7. Drizzle Maple Balsamic Reduction over each crostini.
  8. Chop chives and garnish.
  9. Season with salt & pepper as desired.
  10. Enjoy!

Maple Balsamic Crostini

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