Red Meat Allergy Friendly Pomegranate, Artichoke & Olive Crostini
These crostini are the kind of appetizer that disappears from the platter before you've even finished arranging 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, 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 alive. For anyone navigating a red meat allergy, this is the sort of crowd-pleasing starter that requires zero substitutions or workarounds — every ingredient here is naturally in the clear. The combination of savory olives and sweet-tart pomegranate is genuinely unexpected in the best way, and the optional feta and red pepper flakes let you dial up the richness or heat to your liking. Serve them immediately so the topping stays fresh and the crostini hold their satisfying crunch.
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!