Paraben 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 what's in 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 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. Parabens are synthetic preservatives that sneak into a lot of packaged and processed foods, so building a recipe around whole, minimally processed ingredients — canned artichokes in water, fresh citrus, real olives — keeps things naturally free of that concern. The topping comes together in one bowl while the bread toasts, which means the whole thing is low-effort but genuinely impressive. Optional feta crumbled over the top adds a creamy, salty contrast that plays beautifully against the sweet pop of pomegranate. Serve these immediately and watch them vanish.
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!