Avocado Chimichurri Bruschetta  Back to Recipes

Spice up spring entertaining with a fiesta featuring Ecco Domani easy-to-serve Pinot Grigio paired with latin-inspired Avocado Chimichurri Bruschetta. Makes 12.

  • 12 ½-inch thick slices ciabatta bread
  • juice of ½ lime
  • zest of 1 lemon
  • ¼ cup red wine vinegar
  • 1 tablespoon agave (or honey)
  • 6 cloves garlic, minced
  • ½ tablespoon salt
  • 1 teaspoon red pepper flakes
  • 1 teaspoon black pepper
  • ½ cup olive oil
  • 1/3 cup cilantro, chopped
  • 1/3 cup parsley, chopped
  • 1 teaspoon dried basil
  • 4 ripe avocadoes, peeled, pitted and cubed


  1. Preheat oven to 350 degrees. Place sliced ciabatta on baking sheet. Once oven is preheated, toast bread in oven until golden brown.
  2. In a medium bowl, combine lime juice, lemon zest, red wine vinegar, salt, pepper, olive oil, minced garlic, agave, red peppr flakes and dried basil. Whisk until combined. Stir in fresh chopped cilantro and parsley. Last, gently add avocado cubes, stirring gently to coat avocado cubes in mixture without mashing avocado.
  3. Spoon the avocado mixture onto toasted baguette slices and serve with Ecco Domani Pinot Grigio.


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