BHA & BHT Free Pomegranate, Artichoke & Olive Crostini
These crostini are the kind of appetizer that disappears from the platter before you even sit down. Whole-grain baguette slices get brushed with extra-virgin 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. A squeeze of lemon juice ties everything together with a bright, tangy lift that makes each bite feel fresh and lively. For anyone navigating preservative-free eating, packaged snacks and store-bought dips are often a minefield of synthetic additives — but this recipe sidesteps all of that by leaning entirely on whole, recognizable ingredients. Every component here is straightforward and clean, from the canned artichoke hearts packed in water to the fresh herbs and real fruit. There's nothing hidden, nothing processed beyond what you can read on a simple label. The combination of briny olives, sweet-tart pomegranate, and earthy artichoke sounds unexpected but works beautifully together, especially with the optional crumble of feta on top. Serve these immediately after assembling so the crostini stay crisp and the topping stays bright — they're ideal for entertaining but honestly just as good as a weeknight snack you made entirely for yourself.
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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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