You are not logged in. | Log In


Is this you? Log in here.

Printer-Friendly: 3x5 | 4x6 | Letter

Olive and Pistachio Bruschetta by


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

Back to Top