Artificial Food Coloring Free Pomegranate, Artichoke & Olive Crostini
These little toasts are proof that an appetizer can be genuinely stunning without a single drop of artificial dye. The jewel-toned pomegranate arils, deep purple olives, and pale artichoke hearts create that gorgeous, colorful spread entirely on their own — no synthetic shortcuts needed. Whole-grain baguette slices get brushed with extra-virgin olive oil and toasted until golden and crisp, then piled high with a bright, herb-forward mixture of chopped artichoke hearts, Kalamata olives, fresh mint, and a squeeze of lemon. Every ingredient on this crostini is exactly what it looks like, which is a genuinely refreshing thing to be able to say about party food. The optional crumble of feta on top adds a creamy, salty finish that ties the whole bite together beautifully. These are the kind of appetizers that disappear fast, so consider doubling the topping — it comes together in the time it takes the bread to bake.
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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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