Mushroom Free Pesto-Walnut Artichoke Olive Crostini

Total time30 min

Prep time20 min

Cook time10 min

4.5

(15)

Mushroom 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 sit down. Toasted whole-grain baguette rounds get topped with a bright, herbaceous walnut pesto — made from scratch with fresh basil, raw walnuts, garlic, and a squeeze of lemon — then piled high with a tangy artichoke and Castelvetrano olive mixture that brings a briny, buttery punch to every bite. The combination of textures is seriously satisfying: crunchy toast, creamy-ish pesto, and tender chopped toppings all in one little round. For anyone navigating a mushroom-free lifestyle, this is the kind of crowd-pleasing party food that requires zero substitutions or workarounds — every single ingredient is naturally free of fungi, no label-checking required. 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 take it from simple to stunning.

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!