Ginger Free Pesto-Walnut Artichoke Olive Crostini

Total time30 min

Prep time20 min

Cook time10 min

4.5

(15)

Ginger 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 set it down. Toasted whole-grain rounds get loaded with a vibrant, herb-forward walnut pesto — made from scratch with fresh basil, raw walnuts, garlic, and bright lemon juice — then topped with a briny, savory mix of chopped artichoke hearts and Castelvetrano olives. The combination of creamy pesto and chunky, tangy toppings hits every note you want from a party bite. Because every component here is built from whole, straightforward ingredients, there's no need to scan labels for hidden spices or worry about what's lurking in a store-bought spread. The walnut pesto comes together in a food processor in minutes, and the artichoke-olive topping is just a quick toss in a bowl — so the whole thing is genuinely easy to pull off. Serve them right away while the bread is still crisp and the colors are at their most vivid, and don't skip the fresh basil scattered on top if you have it.

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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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