This 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.
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.These 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.
This is not a sponsored post. Melissa’s Produce sent me Champagne grapes for recipe testing, and as always, all opinions are my own.
- 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
In a medium-sized mixing bowl, combine the grapes, avocado, onion, basil and oil.
Season to taste with salt and pepper. (Here's How to Season to Taste.) Set aside.
Tun on the broiler and place the baguette slices on a baking sheet. Toast them under the broiler until they are golden brown.
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.)
Garnish each one with a small basil leaf and serve!