Pork Free Pesto-Walnut Artichoke Olive Crostini

Total time30 min

Prep time20 min

Cook time10 min

4.5

(15)

Pork 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. Crispy whole-grain rounds get loaded with a bright, herbaceous walnut pesto — made entirely from scratch with fresh basil, raw walnuts, garlic, and a squeeze of lemon — then topped with a briny, lemony mix of chopped artichoke hearts and Castelvetrano olives. That combination of creamy pesto, tender artichoke, and buttery olive is genuinely hard to stop eating. The whole thing comes together with pantry-friendly ingredients and zero meat products anywhere in the mix, so there's no need to scrutinize labels or swap anything out. The walnut pesto is a smart twist on the classic — it brings a slightly earthy richness that pairs beautifully with the salty olive topping. Whether you're putting together a party spread or just want something impressive on a weeknight, these deliver serious flavor with surprisingly little effort.

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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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