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Olive and Pistachio Bruschetta





Toal Time
15 mins

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.

This recipe, and others like it, can be found in the article “16 Ideas for a No-Fuss Summer Party.”

su-Olive and Pistachio Bruschetta




Photo: Jeffrey Cross; Food Styling: Karen Shinto
 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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories159
% Daily Value *
Total Fat 6.8g9%

Saturated Fat 0.8g4%
Cholesterol 0.0mg0%
Sodium 364mg16%
Total Carbohydrate 21g8%

Dietary Fiber 1.6g6%
Protein 5g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.