Yeast 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. Toasted whole-grain rounds get loaded with a bright, herbaceous walnut pesto — made entirely from scratch with fresh basil, raw walnuts, garlic, and lemon juice — then topped with a savory mix of chopped artichoke hearts and buttery Castelvetrano olives. Every component is naturally free of yeast, so there's no need to scrutinize labels or swap out ingredients to make this work for a yeast-free table. The pesto comes together in a food processor in under a minute, and the artichoke-olive topping is just a quick toss in a bowl, making the whole thing surprisingly low-effort for how impressive it looks. A hit of fresh lemon juice runs through both the pesto and the topping, keeping everything tasting clean and vibrant rather than heavy. Optional red pepper flakes add a gentle kick if you want a little heat, and a scatter of fresh basil at the end makes the platter look like something out of a restaurant. Serve these immediately while the crostini are still crisp and the toppings are fresh — they won't last long anyway.

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