Breastfeeding Friendly Pomegranate, Artichoke & Olive Crostini
These crostini are the kind of appetizer that looks like you spent way more time than you actually did — jewel-bright pomegranate arils, briny olives, and tender artichoke hearts piled onto golden, crispy whole-grain toasts. The combination of flavors is bold and fresh all at once, with the mint and lemon juice cutting right through the richness of the Kalamata olives and olive oil. Whole-grain bread brings in extra fiber and nutrients that are genuinely useful when your body is working overtime to produce milk, and the artichoke hearts add a satisfying heartiness without weighing things down. Pomegranate arils are a small but mighty addition — they bring a burst of antioxidants and natural sweetness that makes every bite feel a little celebratory. The topping comes together in one bowl while the bread toasts, so this is completely doable even on the most fragmented, interrupted kind of day. A crumble of feta on top is optional but highly recommended if you're in the mood for something a little more savory and creamy. Serve these immediately so the crostini stay crisp, and don't be surprised if they disappear before you even sit down.
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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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