Fish Free Pesto-Walnut Artichoke Olive Crostini

Total time30 min

Prep time20 min

Cook time10 min

4.5

(15)

Fish Free Pesto-Walnut Artichoke Olive Crostini

These crostini are the kind of appetizer that disappears from the platter before you even finish arranging them. Toasted whole-grain baguette rounds get topped with a bright, herby walnut pesto — made entirely from basil, raw walnuts, garlic, lemon juice, and olive oil — then piled high with a tangy artichoke and Castelvetrano olive mixture that brings a briny, buttery punch to every bite. Every single ingredient here is naturally free from seafood and fish products, so there's no need to scrutinize labels or worry about hidden anchovy paste sneaking into your spread. The walnut pesto is a genuinely satisfying alternative to traditional versions, delivering richness and depth without any compromise on flavor. A squeeze of fresh lemon juice ties the whole thing together and keeps it tasting lively rather than heavy. Whether you're hosting a crowd or just want something impressive with minimal effort, these crostini deliver big flavor from a short, straightforward ingredient list.

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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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