Vegan Pomegranate, Artichoke & Olive Crostini
These crostini are the kind of appetizer that stops a party in its tracks — jewel-bright pomegranate arils, briny Kalamata olives, and tender artichoke hearts piled onto golden, crisp whole-grain toasts. Fresh mint and a squeeze of lemon tie everything together with a brightness that feels almost too good for how little effort it takes. The topping comes together in a single bowl while the bread crisps up in the oven, so you're looking at minimal cleanup and maximum payoff. Every ingredient here is naturally plant-based, which means no swaps or substitutions needed — just straightforward, vibrant food that happens to work beautifully for anyone eating entirely from plants. The optional feta is easy to leave off without losing a thing, since the olives already bring plenty of savory depth and the pomegranate delivers a sweet-tart punch that more than holds its own. Serve these the moment they're assembled so the toasts stay crisp and the topping stays fresh and glossy. They disappear fast, so consider doubling the batch.
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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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