Vegetarian Pomegranate, Artichoke & Olive Crostini
These little toasts are proof that appetizers can be genuinely exciting without any meat in sight. Whole-grain baguette slices get brushed with olive oil and baked until the edges turn golden and the tops go satisfyingly crisp — the perfect sturdy base for everything piled on top. The topping is where things get interesting: briny Kalamata olives and tender chopped artichoke hearts meet a burst of juicy pomegranate arils and fresh mint, all brightened with a squeeze of lemon. It's a combination that hits salty, sweet, herby, and tangy all at once, and it comes together while the bread is still in the oven. A pinch of red pepper flakes and a scatter of crumbled feta at the end take it from simple to genuinely impressive. This is the kind of party bite that disappears fast, so consider doubling the topping — it keeps well and the components are easy to prep ahead.
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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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