These crostini are the kind of appetizer that disappears from the platter before you even sit down. Toasted rounds of whole-grain baguette get loaded with a bright, herb-forward walnut pesto, then topped with a lemony mix of chopped artichoke hearts and buttery Castelvetrano olives — it's bold, fresh, and genuinely impressive without much effort. The homemade pesto comes together in a food processor in under a minute, blending basil, raw walnuts, garlic, and lemon juice into something far more vibrant than anything from a jar. For anyone navigating grain sensitivities, the whole-grain baguette here keeps things squarely in safe territory — no rye, no rye flour, no sneaky rye-based additives to second-guess on a label. The artichoke-olive topping adds a savory, briny contrast that plays perfectly against the nutty richness of the pesto. 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 special on a weeknight, these are the kind of bites that make people ask for the recipe.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
