Citric Acid Free Smoky Paprika Artichoke & Olive Crostini
Smoky, savory, and built for a crowd, these whole-grain crostini are the kind of appetizer that disappears from the platter before you even sit down. The topping leans on artichoke hearts, briny Kalamata olives, and a generous hit of smoked paprika, which gives everything a deep, almost meaty richness without any fuss. Navigating store-bought dips and spreads can be a minefield when you're avoiding citric acid, since it hides in so many jarred and canned products as a preservative — but here you're blending the topping yourself from whole ingredients, so you stay in full control. A quick pulse in the food processor keeps the mixture coarse and textured rather than turning it into a paste, which means every bite has something interesting going on. The garlic gets a brief sauté first, softening its bite and infusing the olive oil before everything comes together. Fresh parsley and optional lemon wedges at the end brighten the whole plate without overwhelming the smoky base. Whether you're putting together a party spread or just want something impressive on a weeknight, these crostini deliver serious flavor with very little effort.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!