Pregnancy Friendly Pesto-Walnut Artichoke Olive Crostini

Total time30 min

Prep time20 min

Cook time10 min

4.5

(15)

Pregnancy Friendly Pesto-Walnut Artichoke Olive Crostini

These crostini are the kind of appetizer that disappears from the platter before you even sit down — crispy whole-grain rounds piled high with a bright, herby walnut pesto and a briny artichoke-olive topping that somehow feels both fancy and effortless. Walnuts are a standout ingredient here, bringing healthy omega-3 fatty acids that are genuinely valuable during pregnancy, and they blend into a beautifully textured pesto alongside fresh basil, garlic, and lemon juice. The artichoke hearts add a satisfying heartiness while the Castelvetrano olives bring a buttery, mild brine that keeps every bite interesting without being overwhelming. Everything comes together with extra-virgin olive oil and fresh lemon juice — real, whole ingredients you can feel good about, with no mystery additives to second-guess. The whole-grain baguette gives you a sturdy, fiber-rich base that toasts up golden and crisp in under ten minutes. Whether you're hosting a gathering or just treating yourself to something that feels a little special, this is the kind of recipe that delivers serious flavor with genuinely nourishing ingredients behind every bite.

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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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