Olive and Pistachio Bruschetta

Ingredients

• 0.5 cup arugula coarsely chopped
• 16  baguette with olive oil and grilled
• 0.8 cup olives green black pitted rinsed chopped (mix of and )
• 1 leaf flat parsley sprigs 
• 2 tablespoons olive oil extra-virgin
• 8 servings bell pepper 
• 0.3 cup roasted pistachios unsalted chopped

Equipment

• bowl

Directions

1. Combine olives, arugula, pistachios, and oil in a bowl and season to taste with pepper.
2. Spread a heaping tbsp. of olive mixture on each baguette toast.
3. Garnish with parsley.