Low Sugar Pomegranate, Artichoke & Olive Crostini
These crostini are the kind of appetizer that disappears from the platter before you've even finished setting it down. Whole-grain baguette slices get brushed with olive oil and baked until golden and crisp, then piled high with a vibrant mix of artichoke hearts, Kalamata olives, pomegranate arils, and fresh mint. The combination of briny, bright, and subtly sweet flavors is genuinely stunning — and every bit of that flavor comes from real, whole ingredients rather than any added sweetener. Lemon juice and good olive oil do all the heavy lifting in the dressing, which means nothing here is sneaking in hidden sugars the way store-bought dips and spreads so often do. A pinch of red pepper flakes and an optional crumble of feta push the whole thing over the top. This is the kind of recipe that looks like you spent hours on it but comes together while the bread is still in the oven.
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Learn more →Ingredients
6 servings
For the crostini
- 1 whole-grain baguette, cut into 18 slices (about ½ inch thick)
- 3 tbsp extra-virgin olive oil, divided
- ¼ tsp kosher salt
For the topping
- 1 can (14 oz) artichoke hearts in water, drained and roughly chopped
- ½ cup pitted kalamata olives, roughly chopped
- ½ cup pomegranate arils
- ¼ cup fresh mint leaves, thinly sliced
- 2 tbsp fresh lemon juice
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
For serving
- 1 oz feta cheese, crumbled (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 2 tablespoons of the olive oil and sprinkle with the kosher salt.
- 2
Bake for 8–10 minutes, until the edges are golden and the tops feel firm and crisp when pressed lightly. Remove from the oven and let cool for 2 minutes on the pan.
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