PCOS Friendly Pesto-Walnut Artichoke Olive Crostini

Total time30 min

Prep time20 min

Cook time10 min

PCOS Friendly Pesto-Walnut Artichoke Olive Crostini

These crostini are the kind of appetizer that disappears from the platter before you've even finished arranging them — bright, savory, and layered with real flavor. The walnut pesto is the star here, blending fresh basil, raw walnuts, garlic, and lemon juice into something earthy and vibrant that beats anything from a jar. Walnuts are a genuinely smart swap for the more common pine nut base, bringing anti-inflammatory omega-3s that make this a particularly thoughtful choice for managing hormonal balance through food. The artichoke hearts and briny Castelvetrano olives piled on top add a Mediterranean richness that pairs beautifully with the herby pesto underneath. Whole-grain baguette rounds out the base, offering more fiber and a slower-digesting carbohydrate than refined white bread — a small but meaningful detail when blood sugar stability matters. Every component here is whole, recognizable, and working together, so there's no need to second-guess what's in it. Whether you're serving these at a gathering or making a batch for yourself, they feel indulgent without the crash that usually follows party food.

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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)
Trader Joe's Gluten Free Baguette Artisan Style Bread
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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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