Yeast Free 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 crispy whole-grain toasts. The combination sounds fancy but comes together in minutes, making it just as practical for a weeknight snack as it is for a dinner party spread. For anyone navigating a yeast-free lifestyle, store-bought crackers and breads can be a minefield of hidden leavening agents, but this recipe keeps things refreshingly straightforward. The baguette slices are simply brushed with extra-virgin olive oil, salted, and baked until golden — no yeast-driven rise involved, just honest crunch. Fresh mint and a squeeze of lemon juice brighten the savory topping, while optional red pepper flakes add a gentle kick if you want it. A crumble of feta over the top is the finishing touch that ties all those bold Mediterranean flavors together. Serve them immediately so every bite stays perfectly crisp.
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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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