Crushed Avocado and Grapefruit Bruschetta

Chalk Hill Estate Vineyards & Winery

10300 Chalk Hill Road
Healdsburg, CA 95448

All of the good things in life in the perfect bite! Combine California avocado, refreshing grapefruit, parsley and cilantro on a lightly toasted crostini to pair with Chalk Hill's flagship wine, our Estate Chardonnay. This simple, mouthwatering bite can easily be made for a weekday dinner.

  • 1 baguette, sliced 1/4 inch thick
  • 1 1/3 cups extra-virgin olive oil
  • 3 tablespoons kosher salt
  • 8 ripe avocados, halved and pitted
  • 3 ruby red grapefruits, peeled and cut into segments
  • 1/2 cup chopped fresh flat-leaf parsley
  • 3 tablespoons julienned fresh cilantro
  • 2 garlic cloves, finely minced
  • 1 teaspoon freshly cracked pepper
  • Zest and juice of 1 lemon


Preheat the oven to 325˚F. Line a baking sheet with parchment paper.

Place the baguette slices on the prepared baking sheet. Brush the slices with 1 cup of the olive oil and sprinkle with 1 tablespoon of the salt. Bake for 5 minutes, then rotate the pan from front to back and bake for 5 minutes more. Set aside. 

Scoop the avocado flesh into a large bowl. Add the grapefruit, parsley, cilantro, garlic, the remaining 2 tablespoons salt, the pepper, lemon zest, lemon juice, and the remaining 1/3 cup olive oil. Toss lightly, then spoon 1/2 ounce of the mixture onto each crostini for a lovely avocado and citrus bite! 

The buttery avocado and the lemon undertones bring out the subtleties of Chalk Hill's Estate Chardonnay, aged in 100% French oak and treated with 100% malolactic fermentation for the perfect creamy texture!