Oats Free Pesto-Walnut Artichoke Olive Crostini

Total time30 min

Prep time20 min

Cook time10 min

4.5

(15)

Oats 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 announce what's in them. Toasted rounds of whole-grain baguette get topped with a vibrant, herb-forward walnut pesto — made entirely in the food processor with fresh basil, raw walnuts, garlic, and bright lemon juice — then piled high with a briny, tangy mix of chopped artichoke hearts and Castelvetrano olives. The combination of creamy pesto, meaty artichoke, and buttery olives hits every note at once: rich, fresh, savory, and just a little punchy. Since every component here is built from whole, recognizable ingredients, there's no need to scrutinize labels for hidden grain-based fillers or thickeners that can sneak into store-bought spreads and toppings. The walnut pesto alone is worth making in a double batch — it's that good on just about everything. Whether you're putting together a party spread or just want something impressive on a weeknight, this one comes together fast and looks like you spent far more effort than you actually did.

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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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