Description
This vibrant and refreshing Smashed Cucumber Toast with Artichoke Edamame Spread is a perfect light appetizer or snack. It combines the crisp texture of smashed cucumbers with a creamy, herbaceous edamame and artichoke spread, served on toasted sourdough bread. With fresh herbs, lemon zest, and a hint of garlic and spice, this recipe brings a flavorful Mediterranean twist to your toast game in just 25 minutes.
Ingredients
Scale
Cucumber Salad
- 5 Persian cucumbers
- Kosher salt
- 1 clove garlic, grated
- Juice and zest of half a lemon
- 1/4 tsp red pepper flakes (optional)
- 1 scallion, thinly sliced
- 2 tbsp Castelvetrano olives, diced
- 1 tbsp extra virgin olive oil
Artichoke Edamame Spread
- 12 oz bag frozen edamame, thawed or cooked according to package instructions
- 1/3 cup jarred marinated artichoke hearts plus 3 tbsp of the artichoke marinade from the jar
- 3 tbsp Castelvetrano olives
- 1 scallion, roughly chopped
- 1 large clove garlic, grated
- Juice and zest of half a lemon
- 1/4 cup fresh parsley leaves
- 1/4 cup basil leaves
- 2-3 tbsp extra virgin olive oil
- 1/2 tsp kosher salt
To Serve
- 4 slices sourdough bread
- Flaky salt (optional)
- Extra fresh parsley leaves for garnish
Instructions
- Smash and chop cucumbers: Halve the cucumbers lengthwise and place them cut side down on the cutting board. Use the flat side of your knife blade and gently smack the cucumber lengthwise to crack them, creating a smashed texture. Roughly cut the smashed cucumbers on a bias into 1 inch pieces.
- Salt cucumbers to draw out moisture: Transfer the chopped cucumbers to a bowl and sprinkle generously with kosher salt. Toss to coat evenly and set aside for at least 10 minutes. This process helps draw out excess water from the cucumbers while you prepare the spread.
- Prepare the artichoke edamame spread: In a food processor, combine the thawed edamame, marinated artichoke hearts, 3 tablespoons of the artichoke marinade, Castelvetrano olives, roughly chopped scallion, grated garlic, lemon zest and juice, fresh parsley, basil leaves, olive oil, and kosher salt. Process until smooth, scraping down the sides as needed. If the mixture is too thick or not blending well, add a little more olive oil or artichoke marinade and process again until creamy.
- Prepare the cucumber salad: Return to the cucumbers and pour off any liquid that has accumulated at the bottom of the bowl. Add grated garlic, lemon juice and zest, red pepper flakes (if using), thinly sliced scallion, diced olives, and olive oil to the cucumbers. Toss everything together thoroughly, then taste and adjust salt if necessary.
- Assemble the toasts: Toast the sourdough bread slices until golden and crisp. Spread a generous portion of the artichoke edamame spread evenly over each toast. Top with a serving of the smashed cucumber salad. Garnish with extra parsley leaves and a sprinkle of flaky sea salt if desired. Serve immediately for best texture and flavor.
Notes
- Smashing the cucumbers instead of slicing keeps the texture rustic and allows the flavors to absorb better.
- Drain excess cucumber liquid well to avoid soggy toast.
- Adjust red pepper flakes to your preferred spice level or omit entirely for a milder flavor.
- The artichoke marinade adds extra tang and depth; using some in the spread is key to flavor balance.
- Use fresh herbs for the best aroma and vibrant taste.
- This recipe is great for a light lunch, appetizer, or snack and can be easily doubled for more servings.
