Caffeine Free Pesto-Walnut Artichoke Olive Crostini

Total time30 min

Prep time20 min

Cook time10 min

4.5

(15)

Caffeine 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. Crispy whole-grain rounds get loaded with a vibrant, herb-forward walnut pesto — blended from fresh basil, raw walnuts, garlic, and bright lemon juice — then topped with a tangy mix of chopped artichoke hearts and buttery Castelvetrano olives. Every bite delivers crunch, creaminess, and a little briny punch that feels genuinely impressive without requiring much effort. The entire spread is built from wholesome, plant-based ingredients, so there's no hidden stimulants or sneaky additives to worry about — just real food that tastes like it came from a wine bar. A pinch of red pepper flakes stirred into the artichoke-olive topping adds a gentle kick if you're into that. Finished with a scatter of fresh basil, these are as beautiful as they are delicious, and they come together fast enough to serve at a last-minute gathering or a relaxed weekend snack spread.

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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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