Wheat 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 crispy whole-grain baguette slices that come out of the oven golden and perfectly crunchy. Fresh mint and a squeeze of lemon juice tie everything together with a brightness that makes the whole platter feel almost too pretty to eat. The topping comes together in one bowl while the crostini bake, so the whole thing is genuinely low-effort for how impressive it looks on a table. Whole-grain baguette is the star of the base here, keeping things naturally free from refined wheat while still delivering that satisfying crunch you want from a crostini. A scatter of crumbled feta over the top is optional but highly recommended if you want a creamy, salty finish that plays beautifully against the tart pomegranate. Serve these immediately after assembling so the toasts stay crisp and the toppings stay fresh — they won't last long anyway.
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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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