Fish 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 olive oil and baked until golden and crisp, then piled high with a vibrant mix of chopped artichoke hearts, briny Kalamata olives, jewel-bright pomegranate arils, and fresh mint. A squeeze of lemon juice ties everything together with a bright, clean finish that makes each bite feel surprisingly light despite all that bold flavor. For anyone navigating seafood-free entertaining, this is a genuinely crowd-pleasing option — no anchovy paste lurking in a tapenade, no hidden fish sauce in the mix, just straightforward plant-based ingredients you can feel confident about. The optional feta and red pepper flakes let you customize the heat and saltiness to your crowd, which makes it easy to scale up for a party. Serve immediately after topping so the crostini stay perfectly crisp and the pomegranate arils glisten like little rubies on top.
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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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