Gluten Free Pomegranate, Artichoke & Olive Crostini
The combination of jewel-bright pomegranate arils, briny Kalamata olives, and tender artichoke hearts piled onto crispy toasted baguette slices is the kind of appetizer that disappears from the platter before you even sit down. Fresh mint and a squeeze of lemon juice tie everything together with a brightness that makes each bite feel light and celebratory. The key swap here is using a whole-grain baguette that fits your dietary needs — just check the label carefully, since many store-bought baguettes sneak in wheat-based additives that can catch you off guard. Once you've got the right loaf, the rest comes together effortlessly: a quick oven toast and a simple no-cook topping stirred together in one bowl. Optional crumbled feta adds a creamy, salty finish that takes the whole thing over the top. This is the kind of crowd-pleasing starter that works equally well for a dinner party spread or a casual weeknight snack, and it looks far more impressive than the effort involved.
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!