Barley Free Pomegranate, Artichoke & Olive Crostini
These little toasts are proof that an appetizer can be genuinely stunning without requiring much effort at all. Toasted slices of whole-grain baguette get piled high with a bright, briny mix of artichoke hearts, Kalamata olives, and jewel-like pomegranate arils, then finished with fresh mint and a squeeze of lemon juice. The result is this incredible balance of savory, tart, and sweet in every single bite. For anyone navigating grain sensitivities, whole-grain baguette is a naturally safe swap here since the recipe contains no barley, barley malt, or any hidden grain additives — just clean, straightforward ingredients you can verify at a glance. A scatter of crumbled feta over the top is optional but highly recommended for that creamy, salty contrast. These come together fast and look like something you'd order at a wine bar, which makes them perfect for entertaining or an elevated snack night at home. Serve them immediately so the crostini stay crisp and the toppings stay fresh and vibrant.
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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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