Photo: Jeffrey Cross; Food Styling: Karen Shinto Photo by: Photo: Jeffrey Cross; Food Styling: Karen Shinto

Olive and Pistachio Bruschetta

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.

Sunset JUNE 2012

  • Yield: Serves 8 (makes 16) (serving size: 2 toasts)
  • Toal: 15 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 159
  • Calories from fat: 38%
  • Protein: 5g
  • Fat: 6.8g
  • Saturated fat: 0.8g
  • Carbohydrate: 21g
  • Fiber: 1.6g
  • Sodium: 364mg
  • Cholesterol: 0.0mg

Go to Full Version of

Olive and Pistachio Bruschetta Recipe