Pork 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 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 — all brightened with a squeeze of lemon juice. The combination of savory, tangy, and subtly sweet flavors in every bite is genuinely hard to stop eating. Everything in this recipe is naturally free of pork and pork-derived ingredients, so there's no need to scrutinize labels or swap anything out — it just works as written. A pinch of red pepper flakes adds a gentle kick if you're into a little heat, and optional crumbled feta on top brings a creamy, salty finish that ties the whole thing together. This is an effortless crowd-pleaser that looks far more impressive than the prep time deserves.
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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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