Champagne Grape Bruschetta

A playful and irresistible twist on the classic, Grape Bruschetta combines delicate champagne grapes and creamy avocado for an unexpected flavor combination. With a sweet burst of fresh flavor in every bite, this unique appetizer is always a hit.

You won't find many recipes for champagne grapes -- mostly because they're so sweet and scrumptious on their own. This unique champagne grape bruschetta, however, could not be more spectacular!

I've heard people call these grapes "grape caviar," as they are no bigger than an average-sized pearl, and they pop in your mouth, releasing an incredibly sweet juice. Their tiny size and the way they pop are reminiscent of finger limes, which are often referred to as "citrus caviar."

Grape Bruschetta is a super fun appetizer. It's incredibly delicious -- so delicious that you might just want to skip the toast and grab a spoon.

(If you're especially interested in different grape varieties, check out these Tear Drop grapes (also called With Fingers or Moon Drops.)

About the Ingredients

• champagne grapes - Absolutely perfect for this recipe because of their tiny size, champagne grapes are incredibly succulent and sweet. And guess what? They are not the grape used to make champagne, though you'll often see them garnishing the glass. Originally called Zante Currant or Black Corinth, (for the Greek city where they were grown over 2,000 years ago), they're the sweetest and smallest grape variety in the world. Champagne grapes are in season from approximately June through fall. Choose those that are on the firm side. Substitution: Any seedless grape variety can be used for grape bruschetta, but you'll have to dice them, or at least cut them in half.

• avocado - It's important that you use a ripe but firm avocado. The avocado should yield to gentle pressure. They should not be too soft, or you won't be able to easily cut them into a dice. If available, try to buy locally grown avocados. You know what a bummer it is when you cut into an avocado and it's either fibrous or has dark spots?  That's often from the long travel it takes avocados to arrive at their final destination.
• garlic - The garlic is used to rub on the toast before adding the topping. It adds just a hint of the garlic flavor. Omit this if you don't like, or can't have garlic.
• onion - Use a white or yellow onion if possible. Red onions are sweeter, and since the grapes already add a lot of sweetness, the sharp bite from a white or yellow onion provides the perfect balance.
• basil - Aside from the garlic, the basil is the only ingredient from an authentic Italian tomato bruschetta. Do not use dried basil as a replacement. Substitution: If you have to use a substitute, I would use fresh oregano.
• extra virgin olive oil - Use one you love! This is especially important in recipes that are served cold because the flavor will be stronger than if it's warm or hot.
• baguette - Baguettes are the perfect size for a bruschetta appetizer. Use a large-sized bread slice if you'd like to make more of a meal out of it.

How to Make Grape Bruschetta

- Combine the grapes, avocado, onion, basil, oil, salt and pepper, in a medium-sized mixing bowl.

Recipe Tip: Be gentle when you remove the champagne grapes from their stems. You can remove several at once -- some may still have a tiny bit of the stem left on them, so be sure to check before mixing everything together.

- Prepare the toast. Toast the baguette slices under a broiler until they are golden brown, just a minute or so. Rub each slice of bread with a garlic clove.

- Top each slice of toast with a very generous tablespoon of the grape mixture. (The amount might vary depending on the size of the baguette.)

* Pro Tip * The best way to tell if grapes are fresh is if their stems are green. Dark stems indicate they're old.

Variations

• Other fruits. You can try this with wild blueberries (they are usually very small), diced strawberries or most stone fruits -- I think peaches and nectarines would all be super tasty.
• Add a spreadable cheese. For a different vibe, spread a thin layer of goat cheese or cream cheese with herbs, on the toast before adding the grapes.

Serving Suggestions

• Not only is this amazing bruschetta, but the grape mixture is also fantastic served with chicken and pork. I especially love it with tequila marinated chicken or pork tenderloin with coffee rub.

Making it Ahead

• You can make the grape mixture a day ahead. Keep it in a tightly sealed container in the refrigerator until you're ready to assemble. Since it's mixed with the olive oil, the avocado stays pretty green -- however, it'll be at its prettiest just after it's made.
• Do not assemble the bruschetta until you're ready to serve. Otherwise, the toast will become soggy.

More Must-Try Recipes with Grapes

I hope you love Bruschetta with Champagne Grapes as much as my family and I do.

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