Dairy Free Smoky Paprika Artichoke & Olive Crostini
These crostini are the kind of appetizer that disappears from the platter before you even finish arranging them. Whole-grain baguette slices get toasted to a golden crisp in the oven, then piled high with a boldly flavored spread of artichoke hearts, Kalamata olives, smoked paprika, and a hit of lemon juice that ties everything together. The topping is pulsed just enough to stay chunky and textured — rustic and satisfying rather than a smooth, forgettable paste. Smoked paprika does a lot of heavy lifting here, lending a deep, almost meaty richness that makes it hard to believe there's no cheese or butter anywhere in the recipe. Garlic is bloomed briefly in olive oil before it all comes together, which adds a subtle warmth without any sharpness. A scatter of fresh parsley and a squeeze of lemon at the end keeps things bright and fresh. Whether you're hosting a crowd or just want something impressive with minimal effort, this one earns its place on any table.
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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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