Beef Free Pesto-Walnut Artichoke Olive Crostini

Total time30 min

Prep time20 min

Cook time10 min

4.5

(15)

Beef Free Pesto-Walnut Artichoke Olive Crostini

These crostini are the kind of appetizer that disappears from the platter before you've even finished arranging them. Toasted whole-grain baguette rounds get topped with a bright, herby walnut pesto — made from scratch in a food processor with fresh basil, raw walnuts, garlic, and lemon juice — then piled high with a tangy artichoke and Castelvetrano olive mixture that brings a briny, buttery punch to every bite. The combination of textures is genuinely addictive: crisp toast, creamy-ish pesto, and tender chopped toppings all in one mouthful. Everything here is built from pantry staples and fresh produce, so there's no need to scan labels for hidden meat-based ingredients or worry about beef-derived additives sneaking into your spread. The walnut pesto is a smart swap for traditional pine nut versions and adds a slightly earthy richness that pairs beautifully with the brightness of fresh lemon juice running through both the pesto and the topping. Whether you're putting together a party platter or just want something impressive for a weeknight snack, these come together quickly and look far more elaborate than the effort involved. Finish with a scatter of fresh basil and serve immediately for maximum crunch.

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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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