Shellfish Free Pomegranate, Artichoke & Olive Crostini
These little toasts are a serious crowd-pleaser — jewel-bright pomegranate arils, briny Kalamata olives, and tender artichoke hearts piled onto golden, crispy whole-grain crostini. The combination sounds fancy, but the prep is refreshingly simple: toast the bread, toss the topping together in one bowl, and spoon it on. Fresh mint and a squeeze of lemon juice tie everything together with a brightness that makes each bite feel alive. For anyone navigating seafood allergies or sensitivities, this appetizer is a genuinely stress-free option — every ingredient is straightforward and plant-forward, with no hidden seafood derivatives to second-guess. A crumble of feta on top adds a creamy, salty finish if you want it, though the topping holds its own beautifully without it. Serve these immediately so the crostini stay crisp, and don't be surprised when the platter disappears faster than you expected.
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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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