Olive and Pistachio Bruschetta

recipe courtesy Sunset Magazine

Olive and Pistachio Bruschetta:

3/4 c. chopped rinsed pitted olives

1/2 c. arugula, chopped

1/4 c. roasted pistachios, chopped

2 tbsp extra-virgin olive oil, plus extra for brushing

pepper to taste

flat leaf parsley (garnish)

1 baguette, sliced

Slice a baguette, brush slices with olive oil and toast on a grill pan.

Combine olives, arugula, pistachios, 2 tbsp olive oil, and pepper to taste.  Garnish with flat-leaf parsley