Step 1

Place the red pepper, artichoke hearts, and olives in the bowl of a small food processor. Pulse until all ingredients are finely chopped.

Step 3

Spread about ½ teaspoon of cheese on each toast. Top with about ½ teaspoon of the red pepper, artichoke, and olive mix.

Step 5

Once you have prepared all the toasts, sprinkle the tops evenly with chopped pistachios. Serve immediately, or refrigerate for up to 4 hours before serving.