Rice Free Pomegranate, Artichoke & Olive Crostini
These crostini are the kind of appetizer that disappears from the platter before you've even finished arranging them. Toasted whole-grain baguette slices get loaded with a bright, savory mix of chopped artichoke hearts, briny Kalamata olives, and jewel-like pomegranate arils that bring a sweet-tart pop to every bite. Fresh mint and lemon juice tie the whole topping together with a clean, herby lift, and a scatter of crumbled feta adds a creamy, salty finish if you want to take it over the top. The combination sounds fancy, but the assembly is genuinely effortless — the topping comes together in one bowl while the bread crisps in the oven. For anyone navigating a grain-free or rice-free table, this is a crowd-pleaser that needs zero substitutions or workarounds; every ingredient here is naturally in the clear. Serve them immediately so the toasts stay crisp and the colors stay vivid, and don't be surprised when people ask you for the recipe before the party is over.
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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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