Chicken Free Pomegranate, Artichoke & Olive Crostini
These little toasts are proof that an appetizer can be genuinely stunning without a single complicated step. Whole-grain baguette slices get brushed with olive oil and baked until golden and crisp, then piled high with a bright, briny mix of artichoke hearts, Kalamata olives, fresh mint, and jewel-like pomegranate arils. A squeeze of lemon juice ties everything together with a hit of acidity that makes the whole topping pop. The contrast of textures — crunchy toast, tender artichoke, juicy pomegranate — is what keeps people reaching for another one. Optional feta crumbled over the top adds a creamy, salty finish that takes things from great to genuinely impressive. This is the kind of recipe that looks like you spent hours on it but comes together while the oven does the heavy lifting. Whether you're hosting a crowd or just want something special on a weeknight, these crostini deliver big flavor with zero fuss.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!