Artificial Flavors Free Smoky Paprika Artichoke & Olive Crostini
These crostini are the kind of appetizer that disappears from the platter before you even sit down. Toasted whole-grain baguette slices get loaded with a coarsely pulsed spread of artichoke hearts, briny Kalamata olives, and smoked paprika that delivers serious depth without a single artificial shortcut. The smoky, slightly spicy topping comes entirely from real ingredients — smoked paprika, crushed red pepper, fresh garlic, and a bright hit of lemon juice — so you know exactly what you're eating. That matters more than it might seem, because a lot of store-bought spreads and flavored crackers sneak in artificial flavor compounds that are easy to overlook on a label. Here, every bit of flavor is earned the honest way, straight from the skillet and the food processor. A scatter of fresh flat-leaf parsley and an optional squeeze of lemon at the end keeps everything tasting vivid and clean. Whether you're hosting a crowd or just treating yourself to something a little fancy on a weeknight, this one is genuinely hard to beat.
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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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