Cashew Free Pomegranate, Artichoke & Olive Crostini
These little toasts are a serious crowd-pleaser — jewel-bright pomegranate arils, briny Kalamata olives, and tender artichoke hearts piled onto crispy whole-grain crostini with a hit of fresh mint and lemon. The combination of sweet, salty, and tangy flavors all landing on one bite-sized piece of bread is genuinely hard to resist. The topping comes together in a single bowl while the baguette slices are crisping in the oven, so the whole thing is low-effort but looks absolutely stunning on a platter. Optional crumbled feta adds a creamy, salty finish that takes it over the top without overwhelming the other flavors. For anyone navigating tree nut allergies or sensitivities, this recipe is a breath of fresh air — every ingredient is straightforward, and there are no hidden nut-based spreads or sauces to second-guess. It works just as well as a weeknight appetizer as it does for entertaining, and the bright colors make it one of those dishes that disappears fast.
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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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