Turmeric Free 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 artichoke hearts, 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 fresh and lively. Many store-bought dips and spreads sneak in spice blends that can be tricky to navigate, but this topping is built entirely from whole, recognizable ingredients with no hidden seasonings to worry about. The optional crumbled feta adds a creamy, salty finish that plays beautifully against the sweet pop of pomegranate. It comes together in minutes and looks genuinely stunning on a board, making it perfect for entertaining or a quick weeknight snack that feels a little special.
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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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