Honey Free Pesto-Walnut Artichoke Olive Crostini

Total time30 min

Prep time20 min

Cook time10 min

4.5

(15)

Honey Free Pesto-Walnut Artichoke Olive Crostini

These crispy little toasts are the kind of appetizer that disappears from the platter before you even sit down. Toasted whole-grain baguette rounds get loaded with a bright, herby walnut pesto — made entirely in the food processor with fresh basil, raw walnuts, garlic, and lemon juice — then topped with a briny mix of chopped artichoke hearts and Castelvetrano olives. That olive-artichoke combo brings a savory, almost meaty richness that makes every bite feel genuinely satisfying. The whole thing comes together with pantry staples and fresh ingredients, and every component is naturally free of any sweeteners, so there's nothing to swap or second-guess. It's a great reminder that crowd-pleasing party food doesn't need anything added to make it taste complete. Serve immediately so the crostini stay crisp, and don't skip the fresh basil scattered on top — it ties the whole platter together beautifully.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!