Wheat Free Smoky Paprika Artichoke & Olive Crostini
These little toasts pack a serious punch — smoky, briny, and just enough heat from the red pepper flakes to keep things interesting. The artichoke and Kalamata olive topping gets pulsed in a food processor until it's coarsely spreadable, so every bite has real texture and bold Mediterranean flavor. A whole-grain baguette forms the base, making this a naturally satisfying option for anyone avoiding refined wheat while still craving something that feels indulgent and party-worthy. The smoked paprika is the quiet hero here, tying the garlicky olive oil, tangy lemon juice, and savory artichoke hearts into a topping that tastes far more complex than the ingredient list suggests. These come together quickly — the topping is done before the crostini even finish in the oven — which makes them ideal for entertaining without the stress. A squeeze of fresh lemon and a scatter of flat-leaf parsley right before serving keeps everything bright and fresh. Whether you're putting together an appetizer spread or just want something impressive with minimal effort, this one absolutely delivers.
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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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