Gluten Free Pesto-Walnut Artichoke Olive Crostini
These crispy, golden rounds are loaded with a vibrant walnut pesto, briny Castelvetrano olives, and tender chopped artichoke hearts — the kind of appetizer that disappears from the platter before you've even finished arranging it. The pesto comes together in a food processor with fresh basil, raw walnuts, garlic, and a bright hit of lemon juice, giving you something far more interesting than anything from a jar. The artichoke-olive topping gets tossed with olive oil and lemon juice so every bite is punchy, savory, and a little tangy all at once. The key to making this work without gluten is swapping in a whole-grain baguette that's certified gluten-free — the rest of the ingredient list is naturally free of wheat, so there's nothing to reformulate or work around. Brushing the slices with olive oil and baking them at 400°F gets you that satisfying crunch that holds up under the toppings without turning soggy. A pinch of red pepper flakes and a scatter of fresh basil at the end pull the whole thing together visually and flavor-wise. Whether you're serving a crowd or just treating yourself to a seriously good snack, this one delivers every single time.
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Learn more →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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