Celery Free Pomegranate, Artichoke & Olive Crostini
These crostini are the kind of appetizer that disappears from the platter before you even finish arranging them. Toasted whole-grain baguette slices get piled high with a vibrant mix of chopped artichoke hearts, briny Kalamata olives, jewel-bright pomegranate arils, and fresh mint — it's a combination that sounds unexpected but tastes absolutely right. A squeeze of lemon juice and a drizzle of olive oil tie everything together with a light, zesty brightness. The whole topping comes together in one bowl while the bread crisps up in the oven, so the effort is minimal but the payoff looks seriously impressive. Optional feta crumbled over the top adds a creamy, salty finish that takes each bite over the edge. For anyone navigating a celery-free lifestyle, this recipe is a natural fit — every ingredient is straightforward, and there's nothing hidden in the mix to second-guess. Whether you're hosting a crowd or just treating yourself, these crostini bring serious flavor without any of the fuss.
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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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