Lupin Free Pesto-Walnut Artichoke Olive Crostini
These crostini are the kind of appetizer that disappears from the platter before you've even finished arranging them. Crispy whole-grain baguette rounds get loaded with a vibrant, herb-forward walnut pesto, then topped with a bright, briny mix of artichoke hearts and buttery Castelvetrano olives — it's bold, fresh, and genuinely impressive. Lupin flour has been quietly sneaking into artisan breads and baked goods, so checking your baguette label is worth the extra second, but the ingredient list here is otherwise refreshingly straightforward. The walnut pesto comes together in a food processor in under a minute, with raw walnuts standing in beautifully for pine nuts and delivering a slightly earthier, richer flavor. A squeeze of fresh lemon juice runs through both the pesto and the artichoke topping, tying everything together with a clean brightness that keeps each bite from feeling heavy. Red pepper flakes add a gentle kick if you want it, and a final scatter of fresh basil makes the whole platter look like something out of a trattoria. Whether you're hosting a crowd or just treating yourself, this one is fast, fuss-free, and absolutely worth making.
About FigFig 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!