Turkey Free Pesto-Walnut Artichoke Olive Crostini

Total time30 min

Prep time20 min

Cook time10 min

4.5

(15)

Turkey Free 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 baguette rounds get a generous smear of bright, herby walnut pesto — made from scratch in a food processor with fresh basil, raw walnuts, garlic, and lemon juice — then topped with a briny, lemony mix of chopped artichoke hearts and Castelvetrano olives. The combination of textures is genuinely addictive: crisp bread, creamy-nutty pesto, and tender, savory toppings in every bite. Everything here is built from straightforward plant-based ingredients, so there's no need to scrutinize labels for hidden poultry-derived additives or processed meat fillers that sometimes sneak into party snacks. The walnut pesto is a particularly smart swap for the usual pine nut version — it's earthy and rich without being heavy, and it holds up beautifully under the artichoke-olive topping. A scatter of fresh basil at the end keeps things looking as good as they taste. Whether you're hosting a crowd or just treating yourself, this is the kind of effortless, crowd-pleasing bite that makes entertaining feel easy.

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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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