Emulsifier Free Pomegranate, Artichoke & Olive Crostini
These crostini are the kind of appetizer that disappears from the platter before you've even finished arranging them. Whole-grain baguette slices get brushed with extra-virgin 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. A squeeze of lemon juice ties everything together with a bright, tangy lift that makes each bite feel fresh and lively. Avoiding emulsifiers is genuinely easy here because every single ingredient is whole and unprocessed — no packaged dressings, no spreads, no additives hiding in the mix. Store-bought dips and condiments are often where emulsifiers sneak in, so building the topping from scratch with olive oil and lemon juice is both the smarter and more delicious choice. The optional crumbled feta adds a creamy, salty finish that plays beautifully against the sweet pop of pomegranate. This is the kind of clean, crowd-pleasing bite you'll want to bring to every gathering.
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!