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Olive and Pistachio Bruschetta

Photo: Jeffrey Cross; Food Styling: Karen Shinto
Toal time 15 mins
Yield Serves 8 (makes 16) (serving size: 2 toasts)
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.


  • 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

Nutrition 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

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.