Almond Free Pomegranate, 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 properly. Whole-grain baguette slices get brushed with olive oil and baked until golden and crisp, then piled high with a vibrant mix of chopped artichoke hearts, briny Kalamata olives, jewel-bright pomegranate arils, and fresh mint. A squeeze of lemon juice ties everything together with a bright, clean finish that makes each bite feel surprisingly light despite how bold the flavors are. For anyone navigating nut-free entertaining, this recipe is a genuine win — every single ingredient is straightforward and easy to verify, with no sneaky nut-based oils or almond-flour swaps to worry about. Optional crumbled feta adds a creamy, salty note on top, but the topping holds its own beautifully without it. This is the kind of crowd-pleasing bite that looks like you spent hours on it, when really the oven did most of the work.
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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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