Lupin Free Smoky Paprika Artichoke & Olive Crostini

These golden, oven-crisped toasts are loaded with a smoky, briny artichoke and olive spread that tastes like something you'd find at a Mediterranean wine bar. The combination of smoked paprika, Kalamata olives, and a bright hit of lemon juice creates a topping that's bold, savory, and deeply satisfying in just a few bites. Lupin flour and lupin-based ingredients have been quietly sneaking into more packaged breads and spreads lately, so building this one from scratch with a straightforward whole-grain baguette and pantry staples keeps everything clean and worry-free. The topping comes together in a food processor with just a few pulses — you're aiming for a coarse, textured spread rather than a smooth paste, which gives each crostini real character. A quick bloom of garlic in olive oil before it all goes into the processor adds a subtle depth that ties the whole thing together. Finish with a scatter of fresh parsley and a squeeze of lemon at the table, and you've got an appetizer that looks genuinely impressive without much effort at all.

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