Fructose Free Garlic-Dill Yogurt Artichoke Olive Crostini
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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
Ingredient noteArtichoke is high in fermentable fructans that a low fructose diet limits alongside excess fructose; the small amount used here (about four tablespoons per serving) keeps that load low, so it is likely Low Fructose. If you prefer to always avoid artichoke hearts, please tap it and change its rating to Red.
- 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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