Cinnamon 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. Toasted whole-grain rounds get topped with a bright, herbaceous walnut pesto ā made from scratch with fresh basil, raw walnuts, garlic, and lemon juice ā then piled high with a savory mix of chopped artichoke hearts and buttery Castelvetrano olives. The combination of textures is genuinely addictive: crispy bread, creamy-nutty pesto, and tender, briny toppings in every bite. For anyone navigating spice sensitivities, this recipe is naturally free of warming spices, relying instead on fresh lemon juice, black pepper, and good olive oil to build its bold, layered flavor. Everything comes together with a food processor and a single baking sheet, making it as low-effort as it is impressive. A finishing scatter of fresh basil takes the whole platter up a notch and makes it look like something you'd order at a wine bar. Whether you're hosting a crowd or just want a seriously satisfying snack, this one earns a permanent spot in the rotation.
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Learn more āIngredients
6 servings
For the crostini
- 1 whole-grain baguette (about 12 oz), sliced into Ā½-inch rounds (about 18 slices)
- 3 tbsp extra-virgin olive oil, for brushing
- Ā¼ tsp flaky sea salt
For the walnut pesto
- 2 cups fresh basil leaves, loosely packed
- Ā½ cup raw walnuts
- 2 cloves garlic, peeled
- ā cup extra-virgin olive oil
- 2 tbsp fresh lemon juice
- Ā¼ tsp salt
- Ā¼ tsp black pepper
For the topping
- 1 can (14 oz) artichoke hearts in water, drained and roughly chopped
- Ā½ cup castelvetrano olives, pitted and roughly chopped
- 1 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- Ā¼ tsp red pepper flakes (optional)
For serving
- 2 tbsp fresh basil, thinly sliced, for serving (optional)
Instructions
- 1
Preheat the oven to 400Ā°F (205Ā°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 8ā10 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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