Cinnamon Free Smoky Paprika Artichoke & Olive Crostini
These crostini are the kind of appetizer that disappears from the platter before you even finish arranging them. Toasted whole-grain baguette slices get topped with a boldly flavored spread of artichoke hearts, briny Kalamata olives, smoked paprika, and a bright hit of lemon juice — every bite is savory, a little smoky, and deeply satisfying. The topping comes together in a food processor with just a few pulses, so you get a rustic, spreadable texture that still has real character rather than turning into a bland paste. Smoked paprika does all the heavy lifting here, delivering that warm, complex depth without any of the spice blends that so often sneak in unwanted ingredients. For anyone navigating a cinnamon sensitivity, this recipe is a genuinely safe and exciting option — there's nothing hidden in the ingredient list that could cause a problem, just clean, straightforward pantry staples. A squeeze of fresh lemon and a scatter of flat-leaf parsley over the top before serving keeps everything feeling bright and fresh. These work beautifully as a party starter, a light lunch alongside a salad, or honestly just a very good snack.
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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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