su-Olive and Pistachio Bruschetta
Photo: Jeffrey Cross; Food Styling: Karen Shinto
Yields Serves 8 (makes 16) (serving size: 2 toasts) Toal Time 15 mins
AuthorJulia Lee,
This combo has everything we love in a great appetizer--it's salty, crunchy, savory, and just a little decadent. If you're doubling or tripling the recipe for a party, you can set out the toppings and the grilled toasts brushed with olive oil to let your guests build their own.

How to Make It

1

Combine olives, arugula, pistachios, and oil in a bowl and season to taste with pepper. Spread a heaping tbsp. of olive mixture on each baguette toast. Garnish with parsley.

Ingredients

 3/4 cup chopped pitted olives (mix of green and black), rinsed
 1/2 cup coarsely chopped arugula
 1/4 cup chopped unsalted roasted pistachios
 2 tablespoons extra-virgin olive oil
  Pepper
 16 baguette slices, brushed with olive oil and grilled
  Flat-leaf parsley sprigs

Directions

1

Combine olives, arugula, pistachios, and oil in a bowl and season to taste with pepper. Spread a heaping tbsp. of olive mixture on each baguette toast. Garnish with parsley.

Olive and Pistachio Bruschetta