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

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