Pescatarian Pesto-Walnut Artichoke Olive Crostini

Total time30 min

Prep time20 min

Cook time10 min

4.5

(15)

Pescatarian Pesto-Walnut Artichoke Olive Crostini

These crostini are the kind of appetizer that disappears from the platter before you even get a chance to set it down. Toasted whole-grain rounds get topped with a bright, herby walnut pesto — made from scratch in a food processor with fresh basil, raw walnuts, garlic, and a squeeze of lemon — then piled high with a lemony mix of chopped artichoke hearts and buttery Castelvetrano olives. Every bite delivers crunch, creaminess, and a little briny punch that feels genuinely impressive without requiring much effort at all. The walnut pesto is a smart twist on the classic, adding a slightly earthy richness that pairs beautifully with the mild sweetness of the artichokes. Since everything here is built from vegetables, nuts, olive oil, and bread, it naturally skips any meat concerns while still delivering serious depth of flavor — no substitutions or workarounds needed. A pinch of red pepper flakes stirred into the topping adds just enough heat to keep things interesting, and a final scatter of fresh basil makes the whole platter look like something from a restaurant spread. Whether you're hosting a crowd or just want a snack worth making, this one earns its place on the table.

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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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