Rice 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. Toasted whole-grain baguette slices get piled high with a smoky, briny spread of artichoke hearts and Kalamata olives that's punchy with smoked paprika, a little heat from red pepper flakes, and a bright hit of fresh lemon juice. The food processor does the heavy lifting, pulsing everything into a coarsely textured topping that clings beautifully to each crisp slice without turning into a bland paste. Naturally free of rice in every component, this is one of those recipes where the diet restriction genuinely doesn't require any workarounds — just bold, honest ingredients doing exactly what they're supposed to do. A scatter of fresh parsley and a few lemon wedges on the side make it look like something you'd order at a wine bar. Whether you're hosting a crowd or just want a seriously satisfying snack, this one is fast, impressive, and endlessly repeatable.
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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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