Description
This vibrant Smashed Cucumber Toast with Artichoke Edamame Spread is a refreshing, nutritious appetizer or light meal. Featuring smashed Persian cucumbers tossed with bright lemon, garlic, and olives, served on toasted sourdough smeared with a creamy, herbaceous blend of edamame, artichoke hearts, and fresh herbs. It’s an easy-to-make, flavor-packed recipe perfect for spring and summer dining.
Ingredients
Scale
Smashed Cucumbers
- 5 Persian cucumbers
- Kosher salt, generous pinch
- 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 plus extra for garnish
- 1/4 cup basil leaves
- 2-3 tbsp extra virgin olive oil
To Serve
- 4 slices sourdough bread
- Flaky salt (optional)
Instructions
- Prepare the Cucumbers: Halve the Persian cucumbers lengthwise and lay them cut side down on a cutting board. Using the flat side of a knife blade, firmly smack the cucumbers along their length to crack them. Roughly chop into 1-inch bias pieces.
- Salt the Cucumbers: Place the chopped cucumbers into a bowl and sprinkle with a generous pinch of kosher salt. Toss to coat evenly and set aside for at least 10 minutes to draw out excess moisture while preparing the spread.
- Make the Artichoke Edamame Spread: In a food processor, combine the thawed edamame, jarred marinated artichoke hearts, 3 tablespoons of the artichoke marinade, Castelvetrano olives, roughly chopped scallion, grated garlic, lemon zest and juice, fresh parsley, basil, extra virgin olive oil, and 1/2 teaspoon kosher salt. Process until smooth, scraping down the sides as necessary. If the mixture is too thick or not blending well, add a little more oil or artichoke marinade and blend again until creamy.
- Combine the Cucumber Salad: Return to the cucumbers and discard any liquid that has pooled 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. Toss gently to combine all flavors. Taste and adjust salt if needed.
- Assemble the Toasts: Toast the sourdough slices until golden and crisp. Spread a generous layer of the artichoke edamame spread over each toast. Top with a generous serving of the smashed cucumber mixture. Garnish with extra parsley leaves and flaky sea salt if desired. Serve immediately for the freshest texture and flavors.
Notes
- Persian cucumbers are preferred for their thin skins and crisp texture, but English cucumbers can be used as a substitute.
- Adjust the amount of red pepper flakes to taste for desired heat level or omit if you prefer no spice.
- The artichoke marinade helps add flavor and moisture to the spread; adjust quantities to achieve a smooth consistency.
- Serve the toasts immediately after assembling to prevent the bread from becoming soggy.
- This spread can be made ahead and stored in the fridge for up to 3 days; assemble toasts just before serving.
