Yeast 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. Whole-grain baguette slices get toasted until golden and crisp, then piled with a boldly flavored spread of artichoke hearts, Kalamata olives, smoked paprika, and a hit of lemon — every bite is smoky, briny, and a little addictive. The topping is pulsed just enough to stay chunky and textured, so you get real substance rather than a thin smear. For anyone navigating a yeast-free lifestyle, crostini-style appetizers can feel off-limits, but this recipe leans entirely on whole, straightforward ingredients with no hidden fermented additives or yeast-derived flavor enhancers to worry about. Sautéed garlic bloomed in olive oil does a lot of the heavy lifting here, adding depth without any shortcuts that could sneak in unwanted ingredients. A finishing scatter of fresh parsley and a squeeze of lemon keeps everything bright and fresh. Whether you're serving a crowd or just treating yourself, this is the kind of snack that makes plant-forward eating feel genuinely exciting.
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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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