Gelatin 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 smoky, garlicky spread of artichoke hearts and Kalamata olives that's punchy, savory, and just a little spicy from the crushed red pepper flakes. The smoked paprika does serious heavy lifting here, giving the topping a deep, almost earthy warmth that makes every bite feel more complex than the ingredient list suggests. A squeeze of fresh lemon juice keeps everything bright and balanced so it never feels heavy. For anyone navigating gelatin-free eating, appetizers and party snacks can be surprisingly tricky territory — thickeners and stabilizers hide in all kinds of processed dips and spreads. This topping is built entirely from whole, straightforward ingredients that you pulse together in a food processor, so you know exactly what's in it. The texture lands somewhere between chunky tapenade and a rustic spread, which is honestly the ideal consistency for piling onto crispy crostini. Finish with a scatter of fresh parsley and a few lemon wedges on the side, and you've got a crowd-pleasing bite that looks like it came from a proper wine bar.
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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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