Mustard 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. Toasted whole-grain baguette rounds get topped with a bright, herb-forward walnut pesto — made entirely from scratch in a food processor — then piled with a lemony mix of chopped artichoke hearts and buttery Castelvetrano olives. Every element is bold and layered: the nuttiness of the walnuts, the briny pop of the olives, the grassy freshness of all that basil. For anyone navigating a mustard sensitivity, this recipe is a genuinely satisfying find because the flavors are so punchy and complex on their own that nothing is missing. There's no condiment or shortcut ingredient hiding in the mix — just olive oil, lemon juice, garlic, and fresh produce doing all the heavy lifting. The artichoke-olive topping comes together in one bowl while the bread toasts, so the whole thing moves quickly and feels effortless even when you're entertaining. Serve them immediately for maximum crunch, and don't skip the fresh basil scattered over the top — it makes the whole platter look stunning.

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