Barley Free Pesto-Walnut Artichoke Olive Crostini

Total time30 min

Prep time20 min

Cook time10 min

4.5

(15)

Barley Free Pesto-Walnut Artichoke Olive Crostini

These crostini are the kind of appetizer that disappears from the platter before you even get a chance to sit down. Crispy rounds of whole-grain baguette get topped with a vibrant, herb-forward walnut pesto — made entirely from scratch in a food processor with fresh basil, raw walnuts, garlic, and a bright hit of lemon juice. Then comes the topping: briny Castelvetrano olives and tender chopped artichoke hearts tossed in olive oil and lemon, piled generously over every slice. The combination of creamy pesto, meaty artichoke, and buttery olive is genuinely hard to stop eating. For anyone navigating grain sensitivities, the ingredient list here is refreshingly straightforward — no hidden grain additives, no malt-based seasonings, just whole, recognizable components from start to finish. A finishing scatter of fresh basil pulls everything together and makes the platter look like it came from a restaurant. Whether you're hosting a crowd or just want something impressive with minimal cleanup, this one delivers every time.

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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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