Eosinophilic Esophagitis Friendly Pomegranate, Artichoke & Olive Crostini
These crostini are a stunning combination of briny, bright, and sweet — the kind of appetizer that disappears from the platter before you've even finished arranging it. Toasted whole-grain baguette slices get piled high with a vibrant mix of chopped artichoke hearts, Kalamata olives, juicy pomegranate arils, and fresh mint, all tossed with lemon juice and olive oil. Managing eosinophilic esophagitis often means navigating a long list of common trigger foods, and this recipe leans naturally into ingredients that sidestep the usual culprits — no wheat-heavy sauces, no dairy-laden bases, and the feta is entirely optional so you can leave it off without losing any of the magic. The topping comes together in a single bowl while the bread toasts, making this genuinely low-effort for how impressive it looks. That pop of pomegranate against the savory olives and tender artichoke is genuinely unexpected in the best way. Serve these immediately so the crostini stay crisp and every bite delivers that satisfying crunch beneath the fresh, herby topping.
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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)
Can be omittedfeta cheese
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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