Peanut 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 they are. Crispy whole-grain baguette rounds get loaded with a vibrant, herb-forward walnut pesto, then topped with a bright, lemony mix of chopped artichoke hearts and buttery Castelvetrano olives. The pesto comes together in a food processor in under a minute — raw walnuts, fresh basil, garlic, and lemon juice blending into something deeply savory and a little rustic in texture. Since the entire recipe is built around whole, straightforward ingredients, there's no need to scan labels or second-guess anything hiding in a store-bought spread. The artichoke-olive topping adds a briny, Mediterranean punch that plays beautifully against the richness of the pesto underneath. A pinch of red pepper flakes and a scatter of fresh basil at the end tie everything together with just enough heat and color. Whether you're hosting a crowd or just want something impressive with minimal effort, these crostini deliver every single time.
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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.
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