Seed Oil 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. Smoky paprika, briny Kalamata olives, and tender artichoke hearts come together in a coarsely pulsed topping that's bold, savory, and just a little spicy from the red pepper flakes. A squeeze of fresh lemon juice keeps everything bright and balanced against all that richness. The only fat in the entire recipe is extra-virgin olive oil — used to crisp the baguette slices and bloom the garlic — so there's no canola, soybean, or vegetable oil hiding anywhere in the process. That matters more than it sounds, because so many store-bought spreads and appetizer shortcuts are loaded with refined oils that are easy to overlook on a label. Here, you control every ingredient from start to finish, and the result is genuinely impressive. Serve these at your next gathering and watch people ask for the recipe before they've swallowed their first bite.

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