Print Options:

Olive and Pistachio Bruschetta

Serves 8 (makes 16) (serving size: 2 toasts)

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.

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
 16 baguette slices, brushed with olive oil and grilled
  Flat-leaf parsley sprigs

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

Servings 0

Amount Per Serving
Calories 159Calories from Fat 38
% Daily Value *
Total Fat 6.8g11%

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

Dietary Fiber 1.6g7%
Protein 5g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.