Judith Chapman's Italian Bruschetta Recipe

If you're looking for a creative, delicious appetizer, look no further than Y&R star Judith Chapman's Italian bruschetta recipe. Loaded with fresh vegetables, herbs, and a generous helping of cheese, these bites are sure to be a favorite.

As Judith says: "Why trouble with a salad? Go Italian!"

Judith Chapman's Italian Bruschetta Recipe

Ingredients:

4 cups of cherry tomatoes (Heirloom if available—yellow, red, and orange)
3 tablespoons minced shallots
1 cup julienned fresh basil
1 tablespoon chopped mint
1/2 tablespoon oregano
1 cup chopped arugula 
A couple of garlic cloves, peeled, cut in half (mince if you really love your garlic)
A good loaf of crusty baguette, cut on the diagonal and rub with garlic (optional)
Goat cheese—room temperature
Balsamic vinegar

Directions: 

• Cut the tomatoes in half (save the juice) and place in a bowl, salt, cover, and set aside (don't refrigerate)
• Mix all ingredients, drizzle with extra-virgin olive oil and cracked pepper to taste
• Cover and let it sit (can make ahead)
• Toast or grill baguette until firm
• Spread goat cheese on the warm bread
• Top with tomato mixture
• Heat balsamic vinegar in a saucepan until it thickens—be careful not to let it get too thick
• Drizzle a little aged balsamic vinegar on top 

Buon Apetito!

 


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