Shellfish Free Pesto-Walnut Artichoke Olive Crostini

Total time30 min

Prep time20 min

Cook time10 min

4.5

(15)

Shellfish 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. Whole-grain baguette rounds get toasted until golden and crisp, then layered with a bright, herb-forward walnut pesto and a tangy artichoke-olive topping that brings serious Mediterranean energy to any table. The homemade pesto comes together in a food processor in minutes — fresh basil, raw walnuts, garlic, lemon juice, and good olive oil blended into something far more vibrant than anything from a jar. Castelvetrano olives add a buttery, mild richness that plays beautifully against the briny artichoke hearts, and a squeeze of lemon ties the whole topping together. Every single ingredient here is naturally free from shellfish and seafood, so there's no label-scanning or substitution stress — just straightforward, crowd-pleasing food. A pinch of red pepper flakes and a scatter of fresh basil at the end make these look as good as they taste. Whether you're hosting a dinner party or just want a seriously satisfying snack, this one is worth keeping in regular rotation.

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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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