Gelatin Free Pesto-Walnut Artichoke Olive Crostini

Total time30 min

Prep time20 min

Cook time10 min

4.5

(15)

Gelatin 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 announce what they are. Toasted 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 briny, tangy mix of chopped artichoke hearts and Castelvetrano olives. That combination of creamy pesto and chunky, savory topping hits every texture note you want in a bite-sized snack. Many store-bought dips and spreads sneak in unexpected additives, but everything here is built from whole, recognizable ingredients with zero hidden surprises. The walnut pesto comes together in a food processor in under a minute, and the artichoke-olive topping is just a quick toss in a bowl — so the whole thing is genuinely low-effort for how impressive it looks. A pinch of red pepper flakes and a scatter of fresh basil at the end pull it all together beautifully. Whether you're hosting a crowd or just treating yourself to something a little fancy on a weeknight, this one is absolutely worth making.

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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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