Pregnancy Friendly Pomegranate, Artichoke & Olive Crostini
These little toasts are proof that eating well during pregnancy doesn't have to mean bland or boring. Whole-grain baguette slices get crisped in the oven until golden, then piled high with a vibrant mix of artichoke hearts, Kalamata olives, juicy pomegranate arils, and fresh mint — all brightened with a squeeze of lemon juice. Artichokes are a fantastic source of folate, which is especially valuable during pregnancy, and the combination of heart-healthy olive oil and fiber-rich whole grains makes this a snack you can feel genuinely good about. The pomegranate arils add little bursts of sweetness that balance the briny olives beautifully, and the optional crumble of feta on top takes the whole thing over the edge. Everything comes together in the time it takes to bake the bread, so this works just as well for a quick lunch as it does for entertaining. Serve them right away while the crostini are still crisp and the topping is fresh — they disappear fast.
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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)
Can be omittedfeta cheese
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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