Candida Diet Friendly Pesto-Walnut Artichoke Olive Crostini

Total time30 min

Prep time20 min

Cook time10 min

4.5

(15)

Candida Diet Friendly 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. Toasted whole-grain rounds get loaded with a vibrant, herb-forward walnut pesto — made entirely from fresh basil, raw walnuts, garlic, lemon juice, and good olive oil — then topped with a bright, briny mix of artichoke hearts and Castelvetrano olives. Every component is whole, recognizable, and free from the sugars, vinegars, and processed ingredients that can make party food so tricky to navigate on a candida-conscious eating plan. The pesto skips the cheese entirely and still delivers serious depth, thanks to the richness of the walnuts and the punch of fresh lemon. Artichoke hearts and olives bring a savory, satisfying bite that feels indulgent without leaning on anything that would derail your progress. The whole thing comes together quickly — toast the bread, blitz the pesto, toss the topping, and assemble — making it an easy win for entertaining or a snack board at home. Fresh basil scattered over the top at the end keeps everything looking as good as it tastes.

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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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