Emulsifier Free Garlic-Dill Yogurt Artichoke Olive Crostini
Total time25 min
Prep time15 min
Cook time10 min
4.5(13)
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Learn more →Ingredients
6 servings
For the crostini
- 1 whole-grain baguette, cut into 18 slices (about ½ inch thick)
- 3 tbsp extra virgin olive oil
- ¼ tsp salt
For the yogurt spread
- 1 cup plain whole-milk greek yogurt
- 2 cloves garlic, finely minced or grated
- 2 tbsp fresh dill, finely chopped
- 1 tbsp fresh lemon juice
- 1 tbsp extra virgin olive oil
- ¼ tsp black pepper
- ¼ tsp salt
For the topping
- 1 can (14 oz) artichoke hearts in water, drained and roughly chopped
- ½ cup pitted kalamata olives, halved
- 1 tbsp extra virgin olive oil
- 1 tsp fresh lemon zest
- ¼ tsp red pepper flakes (optional)
For serving
- fresh dill sprigs, for garnish (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Arrange the baguette slices in a single layer on a baking sheet. Brush the tops with the 3 tbsp olive oil and sprinkle with 1/4 tsp salt.
- 2
Bake for 8–10 minutes, until the edges are golden and the tops feel firm and crisp when pressed lightly. Remove from the oven and let cool on the pan for 2 minutes.
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