High Fructose Corn Syrup Free Pomegranate, Artichoke & Olive Crostini
These crostini are the kind of appetizer that disappears from the platter before you even get a chance to announce them. Whole-grain baguette slices get brushed with extra-virgin olive oil and toasted 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, clean finish that feels genuinely celebratory. Avoiding high fructose corn syrup can be trickier than it sounds with store-bought appetizers and prepared toppings, but every ingredient here is straightforward and naturally free of added sweeteners. The pomegranate brings its own jewel-bright sweetness, the olives add a briny depth, and the artichokes keep things hearty without weighing anything down. A little crumbled feta on top is optional but highly recommended for that creamy, salty contrast. This is the kind of recipe that looks like you spent hours on it and takes almost no time at all.
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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)
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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