Crostini recipe with hummus, artichokes & cashews (2024)

When you want an appetizer that’s tangy, satiating, and simple to prepare, this crostini recipe is a real winner.

It is made with a slathering of homemade hummus, marinated cashews, and slivers of grilled artichoke hearts on toasted bread.

It’s easy to eat one crostini right after the other.

Creamy hummus is a bed for briny cashews and savory artichoke hearts. The mixture balances beautifully.

To save time, you can use store-bought or homemade hummus.

The grilled artichoke hearts are from a jar. And the cashews simply involve marinating raw cashew pieces with herbs, oil, vinegar, and garlic until softened.

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Don’t worry about cooking artichokes from scratch for this dish. This recipe uses jarred artichoke hearts packed in oil.

They can be the marinated variety, or use grilled, which are my favorite.

Grilled artichoke hearts are sold in jars at Trader Joe’s. They’re one of my favorite vegan Trader Joe’s products.

I’ve also seen them online & at other grocery stores in the Mediterranean section.

While I’m a fan of all things artichokes, there’s something extra special about the grilled flavor in these.

Start by preparing the marinated cashews.

In a bowl, combine the following:

• Raw cashew pieces
• Extra virgin olive oil
• Lemon juice
• Balsamic vinegar
• Dried basil
• Dried oregano
• Granulated onion
• Finely minced garlic
• Salt

Cover the bowl & put it in the refrigerator to marinate & soften for a few hours.

Once the cashews have marinated, cut a baguette into slices.

Then toast the slices in the oven, air fryer, or grill.

Spread hummus onto the toasted bread slices.

Sprinkle on marinated cashews.

And finish with a sliver of grilled artichoke hearts onto each crostini.

Here are a few ways to simplify this recipe or tweak it to make it your own:

• Instead of homemade hummus, use store-bought.
• Or swap out standard hummus for olive hummus instead.
• When making the marinated cashews, swap out balsamic vinegar for ume plum vinegar. (Balsamic gives a bit of sweetness. Ume plum vinegar adds cheesiness.)
• In place of marinated cashews, use store-bought or homemade vegan feta cheese.
• Instead of grilled artichokes, use marinated, water-packed, or fried artichoke hearts.

This crostini recipe is a terrific spring & summer appetizer.

Serve it with other complementary appetizers:

• Olive tapenade
• Tomato bruschetta
• Asparagus bruschetta
• Dukkah
• Fried olives with vegan feta
• Warmed Castelvetrano olives with lemon & garlic

Or enjoy crostini as a light lunch with:

• Tomato cucumber salad
• Avocado caprese salad
• Marinated lentil salad
• Roasted asparagus with chickpeas & spinach
• Grilled vegetable skewers
• Red wine mushrooms
• Roasted cauliflower

For best results, I recommend storing the toppings separately and then layering them on toasted bread when ready to prepare.

The marinated cashews will keep for several days in a covered container in the refrigerator. If they seem dried out, add another drizzle of extra virgin olive oil & stir before serving.

(Use leftovers on avocado toast or as a salad topper.)

Homemade hummus will last in a covered container for 3 to 5 days in the refrigerator.