Olive and Pistachio Bruschetta

Olive and Pistachio Bruschetta Recipe
Photo: Jeffrey Cross; Food Styling: Karen Shinto
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.


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

Recipe from


Recipe Time

Toal: 15 Minutes

Nutritional Information

Calories 159
Caloriesfromfat 38 %
Protein 5 g
Fat 6.8 g
Satfat 0.8 g
Carbohydrate 21 g
Fiber 1.6 g
Sodium 364 mg
Cholesterol 0.0 mg


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.


Julia Lee,

June 2012
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