Judith Chapman's Italian Bruschetta Recipe

This rustic, warm bruschetta appetizer will liven up any holiday gathering.
Posted on Dec 22, 2016 | 09:20am
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


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

  • 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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