Low Sugar Smoky Paprika Artichoke & Olive Crostini
These crostini are the kind of appetizer that disappears from the platter before you even get a chance to announce them. Toasted whole-grain baguette slices get piled with a smoky, briny spread of artichoke hearts and Kalamata olives that's punchy, savory, and deeply satisfying. The smoked paprika and a hit of crushed red pepper give the topping real depth, while fresh lemon juice keeps everything bright and balanced. Every single ingredient in this recipe is naturally free of added sugar — no sneaky sweeteners in the spread, no glazed bread, just honest whole-grain crunch and bold Mediterranean flavor. It's a great reminder that appetizers don't need a drop of sugar to taste indulgent or crowd-pleasing. A quick pulse in the food processor keeps the topping rustic and textured rather than pasty, so each bite has something to it. Finish with a scatter of fresh parsley and a squeeze of lemon, and you've got a stunning starter that looks like you spent way more time than you did.
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Learn more →Ingredients
6 servings
For the crostini
- 1 whole-grain baguette (about 12 oz), cut into 18 slices (about ½ inch thick)
- 3 tbsp extra-virgin olive oil, divided
For the topping
- 1 can (14 oz) artichoke hearts in water, drained and patted dry
- ½ cup pitted kalamata olives
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- ¼ tsp crushed red pepper flakes
- 1 tbsp fresh lemon juice
- salt and pepper, to taste
For serving
- 2 tbsp fresh flat-leaf parsley, finely chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Arrange the baguette slices in a single layer on a baking sheet and brush the tops with 2 tablespoons of the olive oil.
- 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 set aside.
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