Oats Free Smoky Paprika Artichoke & Olive Crostini
These crostini are the kind of appetizer that disappears from the platter before you've even finished arranging them. The topping is a punchy, coarsely chopped blend of artichoke hearts, briny Kalamata olives, smoked paprika, and a hit of lemon juice — bold, savory, and just a little smoky in the best possible way. The whole-grain baguette slices get brushed with olive oil and baked until golden and crisp, giving you that satisfying crunch with every bite. Because the recipe builds its flavor entirely from vegetables, pantry staples, and good olive oil, there's no hidden grain filler or thickener to worry about — just clean, straightforward ingredients from start to finish. A quick pulse in the food processor keeps the topping rustic and textured rather than turning it into a paste, which makes each crostini look as good as it tastes. Finish with a scatter of fresh parsley and a squeeze of lemon, and you've got an impressive appetizer that comes together with almost no effort. Whether you're hosting a crowd or just want something special for a weeknight snack board, this one is hard to beat.
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!