Hazelnut Free Smoky Paprika Artichoke & Olive Crostini
These crostini are the kind of appetizer that disappears from the platter before you even sit down. Whole-grain baguette slices get toasted to a perfect golden crisp, then piled with a boldly flavored spread of artichoke hearts, Kalamata olives, smoked paprika, and a hit of lemon — earthy, briny, and just a little smoky in the best possible way. The food processor does the heavy lifting, pulsing everything into a coarse, spreadable mixture that still has real texture and character rather than turning into a bland paste. A touch of crushed red pepper flakes keeps things lively without overwhelming the other flavors. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of hazelnuts and relies entirely on pantry-friendly, whole ingredients with no hidden surprises to worry about. Fresh parsley and a squeeze of lemon at the end brighten the whole thing up and make it look genuinely impressive on a serving platter. Whether you're hosting a crowd or just treating yourself to something special, this is the kind of snack that punches well above its effort level.
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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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