Lactose Free Pomegranate, Artichoke & Olive Crostini
These crostini are the kind of appetizer that disappears from the platter before you even sit down. 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, juicy pomegranate arils, and fresh mint. A squeeze of lemon juice ties everything together with a bright, tangy lift that makes each bite feel lively and fresh. The entire topping comes together in one bowl while the bread is in the oven, so the whole thing is genuinely low-effort for how impressive it looks. Dairy is naturally absent from the base recipe — the feta listed is completely optional and easy to skip if you need to keep things strictly free of lactose. That means the bold, layered flavors here come entirely from produce, olives, and good olive oil, with no hidden dairy to worry about. Serve these immediately after assembling so the crostini stay perfectly crisp under all that gorgeous 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)
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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