Olive and Pistachio Bruschetta by
Cpeirson
Ingredients
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
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
Instructions
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
