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
16 baguette slices, brushed with olive oil and grilled
Flat-leaf parsley sprigs
How to Make It
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.