Low Sugar Pesto-Walnut Artichoke Olive Crostini

Total time30 min

Prep time20 min

Cook time10 min

4.5

(15)

Low Sugar Pesto-Walnut Artichoke Olive Crostini

These crostini are the kind of appetizer that disappears from the platter before you even get a chance to announce them. Toasted whole-grain rounds get loaded with a bright, herby walnut pesto — made entirely from scratch with fresh basil, raw walnuts, garlic, and lemon juice — then topped with a briny, lemony mix of artichoke hearts and Castelvetrano olives. Every component is savory and satisfying on its own, but together they hit that perfect balance of rich, tangy, and fresh. Keeping things free from added sugar here is genuinely effortless, because the flavor does all the heavy lifting through good olive oil, citrus, and quality ingredients. Store-bought dips and spreads often sneak in sweeteners you'd never expect, so blending your own pesto in the food processor puts you fully in control. The artichoke-olive topping comes together in one bowl with just a toss, making the whole recipe as low-effort as it is impressive. Whether you're hosting a crowd or just treating yourself to something a little fancy on a weeknight, these are hard to beat.

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Ingredients

6 servings

For the crostini

1 whole-grain baguette (about 12 oz), sliced into ½-inch rounds (about 18 slices)
3 tbsp extra-virgin olive oil, for brushing
¼ tsp flaky sea salt

For the walnut pesto

2 cups fresh basil leaves, loosely packed
½ cup raw walnuts
2 cloves garlic, peeled
⅓ cup extra-virgin olive oil
2 tbsp fresh lemon juice
¼ tsp salt
¼ tsp black pepper

For the topping

1 can (14 oz) artichoke hearts in water, drained and roughly chopped
½ cup castelvetrano olives, pitted and roughly chopped
1 tbsp extra-virgin olive oil
1 tbsp fresh lemon juice
¼ tsp red pepper flakes (optional)

For serving

2 tbsp fresh basil, thinly sliced, for serving (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 flaky sea salt.
2
Bake for 8–10 minutes, until the edges are golden and the tops are crisp and dry to the touch. Remove from the oven and let cool on the pan for 5 minutes.

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