Pescatarian Pomegranate, Artichoke & Olive Crostini
These crostini are the kind of appetizer that makes people stop mid-conversation to ask what's in 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, Kalamata olives, fresh mint, and jewel-bright pomegranate arils. The combination sounds unexpected, but the briny olives and earthy artichokes play beautifully against the sweet-tart pop of the pomegranate, all tied together with a squeeze of fresh lemon juice. A pinch of red pepper flakes and an optional crumble of feta push it right over the edge. This is the kind of plant-forward, seafood-free entertaining food that genuinely impresses without requiring hours in the kitchen. Everything comes together while the bread is still in the oven, so you're ready to serve almost immediately. Whether you're hosting a crowd or just want something special on a weeknight, this one earns its place on the table.
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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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