Champagne Grape-Avocado Bruschetta Recipe

Champagne Grape-Avocado Bruschetta RecipeThis unique bruschetta could not be more delicious.  It just couldn’t be.  (If I do say so myself.)  Not only is this a gorgeous hors d’oeuvre, but it’s fantastic over grilled chicken or fish or shellfish.

Champagne Grape-Avocado BruschettaThese sweet, succulent, pearl-sized grapes are the smallest seedless grape variety.  And aren’t they beautiful?

Wouldn’t you think Champagne grapes go their name for being used to make champagne?  Or for being the grape that is so often used for garnishing champagne flutes?  Nope and nope.

Champagne grapes are rarely used to make wine and at one time were called Black Corinth grapes — because they were exported from the Greek harbor, Port of Corinth.  So the where did the name Champagne come from?  A marketing campaign, of course.Champagne Grape-Avocado BruschettaThese Champagne grapes are from Melissa’s Produce — their season is approximately June – September, and they should be in markets now.  If you can’t find them, you can get them here.

Champagne Grape-Avocado Bruschetta Recipe
 
Ingredients
  • 1 cup Champagne grapes, washed and dried (see notes)
  • ⅓ cup - firm but ripe - avocado, small dice (about ¼ of a medium-sized avocado) - Here's How to Cut an Avocado
  • ¼ cup white onion, small dice
  • 4 large basil leaves, finely chopped, washed and dried
  • 2 tablespoons avocado oil (La Tourangelle is excellent) or extra virgin olive oil
  • Sea salt and freshly ground black pepper to taste (Here's How to Season to Taste.)
  • 1 dozen slices of a French baguette (¼ to ½-inch thick)
  • 1 large garlic clove, peeled
  • About 1 dozen whole, small basil leaves for garnish, washed and dried
Instructions
  1. In a medium-sized mixing bowl, combine the grapes, avocado, onion, basil and oil.
  2. Season to taste with salt and pepper. (Here's How to Season to Taste.) Set aside.
  3. Tun on the broiler and place the baguette slices on a baking sheet. Toast them under the broiler until they are golden brown.
  4. Rub each toasted slice of bread with the garlic clove, and then top each one with a generous tablespoon of the grape mixture. (The amount might vary depending on the size of the baguette.)
  5. Garnish each one with a small basil leaf and serve!
Notes
To remove the Champagne grapes, very gently pull them away from the stems. You can do several at once. Some may still have a very tiny bit of the stem left, so be sure to check and remove any you see, before using them.

This is not a sponsored post.  Melissa’s Produce sent me Champagne grapes for recipe testing, and as always, all opinions are my own.

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