Photo of Picnic basket crostini by WW

Picnic basket crostini

PersonalPoints™ per serving
Total Time
25 min
15 min
10 min
Nibble on this tasty, easy-to-tote snack at your next picnic or poolside party. Just be sure to note: If you're taking the crostini for a picnic, you need to pack the artichoke mixture and bread slices in separate containers, and store the artichoke mixture in a cooler packed with ice to keep it chilled. The best part of this recipe is that the only cooking required is toasting the bread, which takes just 10 minutes in the oven. Otherwise, you simply stir together the artichoke hearts, plum tomatoes, fresh basil, black olives, and olive oil in a bowl to make the topping. Spoon the topping over the toasted bread and your appetizer or snack is set to be served.


Cooking spray

8 spray(s), enough to coat baking sheet and bread

French bread

10 oz, cut into 24 half-inch-thick slices

Marinated artichokes

½ cup(s), about 6 pieces drained

Plum tomato(es)

4 medium, finely chopped


1 Tbsp, fresh, chopped


8 gm, black, chopped

Olive oil

2 tsp


  1. Preheat oven to 325°F. Coat a cookie sheet with cooking spray.
  2. Place bread slices on cookie sheet and lightly coat with cooking spray. Bake until lightly browned and crisp, about 10 minutes. Place bread slices on a wire rack; cool completely.
  3. Meanwhile, in a medium bowl combine artichoke hearts, tomatoes, basil, olives and olive oil; mix well. Spread about 1 tablespoon of artichoke mixture over each bread slice and serve. Yields 2 crostini per serving.