Some appetizers earn a permanent spot in the rotation, and this artichoke crostini is one of mine. It started as a way to use up the tail end of a jar of marinated artichokes and turned into one of the first things I reach for when people are coming over and I don’t want to spend the afternoon in the kitchen. A lemon-garlic labneh goes down first, cool and tangy, then a chunky pile of marinated artichokes, sun-dried tomatoes, and Kalamata olives goes on top, finished with torn basil. No cooking beyond toasting the bread. No last-minute fuss. Just something that looks like you tried harder than you did.
I make a version of this almost every time we host, because it holds up beautifully on a table for an hour, it travels well if I’m bringing appetizers somewhere, and it’s the kind of bite that gets people asking what’s in it before they’ve finished chewing. If you’ve made my whipped labneh crostini before, this is a different direction with the same base ingredient. That one whips the labneh with feta and olives right into the spread. This one keeps the labneh clean and simple, and lets the artichokes do the heavy lifting on top.
Why You’ll Love This Recipe
- No cooking required beyond toasting the baguette, so it comes together in under 20 minutes
- Both components can be made a day ahead, which makes it genuinely useful for entertaining
- Big, bold Mediterranean flavor from just a handful of jarred and pantry ingredients
- Looks like a lot more effort than it actually is, which is exactly the kind of appetizer I like to serve
Ingredient Notes
Labneh. This is strained yogurt, thicker and tangier than Greek yogurt, and it’s what gives the base its body. If you can’t find it, a very thick Greek yogurt (strained further through cheesecloth for an hour) will get you close, though it won’t be quite as rich.
Marinated artichoke hearts. Go for a jar, not a can. The oil and vinegar marinade is doing flavor work here that plain canned artichokes can’t match. Drain them well, this matters more than it sounds like it would, or the topping turns the labneh watery and the bread goes soft.
Sun-dried tomatoes. I use the oil-packed kind, patted dry before chopping. They bring a chewy, concentrated sweetness that balances the brine from the olives.
Kalamata olives. Their saltiness and depth are doing a lot of the seasoning work in the topping, which is why the recipe barely calls for added salt. Taste before you add any.
Chives. A small amount goes into the labneh itself for a mild oniony note. If you don’t have them, a little grated shallot works, just use less.
How to Make Artichoke Crostini
Start with the bread. Slice a baguette on the diagonal into pieces about half an inch thick, brush both sides lightly with olive oil, and lay them on a sheet pan. Bake at 400°F for eight to ten minutes, flipping once partway through, until they’re golden at the edges and crisp enough to hold their shape once topped. Let them cool for a few minutes on the pan. Warm bread makes the labneh slide right off, so don’t rush this part.
While the bread cools, stir together the labneh, finely grated garlic, lemon zest, olive oil, and chives in a small bowl until it’s smooth and a little glossy. Season with black pepper and taste before adding salt, since the topping ahead will bring plenty of its own.
For the topping, drain the marinated artichokes thoroughly, pressing them gently against the side of the strainer to get out any extra liquid. You want them chunky here, not chopped fine, so if the pieces are large just cut them in half or thirds. Toss them in a bowl with the chopped sun-dried tomatoes, chopped Kalamata olives, and sliced basil. Drizzle in a little olive oil and lemon juice, add a few grinds of pepper, and toss gently so everything stays intact rather than breaking down into a paste. Taste it. If you want more brightness, add another small squeeze of lemon.
To assemble, spread a generous layer of the lemon-garlic labneh over each toasted crostini, all the way to the edges. Spoon the artichoke mixture on top, piling it a little rather than spreading it thin, so you get pockets of artichoke, olive, and sun-dried tomato in every bite. Finish with a few small basil leaves and serve right away.
Tips for Success
- Drain the artichokes more than you think you need to. Excess liquid is the single most common reason this topping turns the crostini soggy.
- Keep the artichoke pieces visibly chunky rather than mincing them. It makes the topping look more substantial and keeps the artichoke flavor front and center instead of getting lost among the olives and tomatoes.
- Assemble just before serving. The labneh and artichoke topping can both sit ready to go in the fridge, but wait to build the crostini until close to when guests arrive so the bread stays crisp.
Variations and Substitutions
If you want to swap the labneh for something more accessible, whipped ricotta or a thick cream cheese loosened with a little lemon juice both work, though you’ll lose some of the tang. Sun-dried tomatoes packed in oil can be swapped for the dry-packed kind if you rehydrate them briefly in warm water first, they’ll just have a slightly firmer chew. Feta crumbled over the top instead of basil turns this into a saltier, richer bite, closer to the topping in my marinated feta dip. For a version with more crunch, a scattering of toasted pine nuts over the finished crostini adds texture without changing the flavor profile much.
Storage and Make-Ahead
The lemon-garlic labneh keeps well in an airtight container in the fridge for up to three days. The artichoke topping holds for about two days before the basil starts to wilt and discolor, so if you’re prepping further ahead, leave the basil out and stir it in right before serving. The baguette slices can be toasted up to two days in advance and stored at room temperature in an airtight container or bag, they’ll lose a little crispness but crisp back up with a few minutes in a 350°F oven if needed. I don’t recommend assembling the full crostini ahead of time. The bread softens quickly once topped.
Frequently Asked Questions
Can I make this ahead of time for a party?
Yes, both the labneh and the artichoke topping can be made up to two days ahead and stored separately in the fridge. Toast the bread a day or two ahead as well. Just wait to assemble everything until shortly before serving.
Can I use fresh artichokes instead of jarred?
You can, but you’ll need to cook them down first, either steamed or sautéed, and season them yourself since jarred marinated artichokes bring their own built-in flavor from the marinade. It’s more work for a similar result, so I’d only go this route if fresh artichokes are already something you’re working with.
What can I use instead of labneh?
A very thick Greek yogurt or whipped ricotta both work as a substitute, though labneh has a tang that’s hard to fully replicate. If using Greek yogurt, strain it through cheesecloth for an hour first to thicken it further.
Is this recipe vegetarian?
Yes, everything in this recipe is vegetarian as written.
Serving Suggestions
This crostini is at its best on a table with a few other room-temperature bites, since nothing about it needs to be served hot. I like putting it out alongside my jammy roasted tomatoes with burrata and olives for a spread that leans fully into that briny, olive-and-tomato Mediterranean direction, or setting it out as one piece of a bigger hosting spread the way I break things down in my 4th of July appetizer hosting guide, figuring out what to prep early versus what to finish right before guests arrive. A glass of something crisp and acidic, a Sauvignon Blanc or a dry rosé, cuts through the richness of the labneh nicely.
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Artichoke Crostini with Sun-Dried Tomatoes
Ingredients
Method
- Preheat oven to 400°F. Arrange baguette slices on a baking sheet and brush lightly with olive oil.
- Bake 8–10 minutes, turning once, until lightly golden and crisp. Set aside to cool slightly.
- In a small bowl, stir together labneh, garlic, lemon zest, olive oil, and chives until smooth. Season with black pepper and a pinch of salt if needed.
- Drain the marinated artichoke hearts well, cutting any large pieces down while keeping them chunky.
- In a bowl, combine artichokes, sun-dried tomatoes, olives, and basil.
- Drizzle with olive oil and lemon juice, add black pepper, and toss gently to combine. Taste and adjust lemon juice and salt as needed.
- Spread a generous layer of lemon-garlic labneh over each toasted crostini.
- Top with the artichoke mixture, keeping larger pieces visible on top.
- Finish with fresh basil leaves and serve immediately.
Notes
- Drain the artichokes thoroughly to prevent a soggy crostini.
- Labneh and artichoke topping can each be made up to 2 days ahead and stored separately in the fridge. Assemble just before serving.
- Substitute whipped ricotta or thick Greek yogurt for the labneh if needed.
