Bruschetta with Champagne Grapes is so unique and delicious! Champagne Grape recipes are beautiful, and this will blow your guests away at your next get together! This unique bruschetta could not be more delicious. It just couldn’t be.
If I do say so myself. 😉
Not only is Bruschetta with Champagne Grapes a gorgeous hors d’oeuvre, but it’s fantastic over grilled chicken or fish or shellfish.
What are Champagne Grapes?
- These sweet, succulent, pearl-sized grapes are the smallest seedless grape variety. And aren’t they beautiful?
- Wouldn’t you think Champagne grapes got 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 then where did the name Champagne come from? A marketing campaign, of course.
What’s in Bruschetta with Champagne Grapes?
In addition to the grapes . . . .
- white onion
- avocado oil
When are they in season?
* You can also use regular red, seedless grapes, cut into a small dice for this recipe. *
More recipes with grapes:
- Wine Marinated Grapes
- Roasted Hatch Chile-Grape-Chorizo Tapas
- Grape-Plum Salsa Recipe
- Moscato Grape Granita from A Communal Table
This is not a sponsored post. Melissa’s Produce sent me Champagne grapes for recipe testing, and as always, all opinions are my own.
This Champagne Grape-Avocado Bruschetta is so unique and delicious! It'll blow your guests away at your next get together!
- 1 cup Champagne grapes, washed and dried (see notes)
- 1/3 cup avocado (firm but ripe), cut into a small dice
- 1/4 cup white onion small dice
- 4 large basil leaves finely chopped, washed and dried
- 2 tablespoons avocado oil (you can also use extra virgin olive oil)
- salt and freshly ground black pepper to taste
- 1 dozen slices of a French baguette, 1/4 to 1/2-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.
Turn on the broiler and place the baguette slices on a baking sheet. Toast them under the broiler until they are golden brown, just a minute or so.
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!
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.
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