Carrageenan 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 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. The combination of briny, bright, and subtly sweet flavors is genuinely stunning, and a squeeze of lemon ties everything together beautifully. For anyone navigating carrageenan concerns, the ingredient list here is refreshingly straightforward — no processed dairy products, no packaged dips or spreads, and no store-bought toppings where that additive tends to hide. The artichoke hearts are packed in water, the olives are simply pitted, and the feta is an optional finishing touch rather than a base ingredient. You stay in full control of what goes on each bite. Spoon the topping on just before serving and these come together in almost no time, making them an effortless but genuinely impressive addition to any table.
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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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