Wheat Free Pesto-Walnut Artichoke Olive Crostini
These crostini are the kind of appetizer that disappears from the platter before you even sit down — bright, savory, and layered with serious flavor. The star is a blender walnut pesto made with fresh basil, raw walnuts, garlic, and a squeeze of lemon, which comes together in minutes and tastes like something you'd find at a restaurant. Piled on top is a tangy mix of chopped artichoke hearts and buttery Castelvetrano olives tossed with olive oil and lemon juice, adding a briny, satisfying bite to every round. The key to making this work without wheat is starting with a whole-grain baguette that's naturally free of refined wheat flour — just check your label, since whole-grain options vary by brand. Toasting the slices at 400°F until the edges go golden gives you that essential crunch that holds up under all the toppings without getting soggy. A scatter of fresh basil at the end keeps everything looking gorgeous and tasting garden-fresh. Whether you're hosting a crowd or just treating yourself, this is the kind of snack that feels genuinely special with very little effort.
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Learn more →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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