If you’re craving something fresh, vibrant, and packed with incredible texture, the Smashed Cucumber Toast with Artichoke Edamame Spread Recipe is going to be your new go-to. This delightful dish brings together crisp, smashed cucumbers with a creamy, herbaceous spread made from artichokes and edamame, all served atop crunchy sourdough toast. It’s perfect for an easy lunch, a light snack, or a charming appetizer to impress guests. Each bite bursts with bright lemon zing, subtle garlic warmth, and those delightful pops of olive brine, making this recipe as visually stunning as it is delicious.
Ingredients You’ll Need
This recipe shines because of its simple yet thoughtfully chosen ingredients. Each element plays a vital role in balancing freshness, creaminess, and a touch of savory depth, transporting your taste buds on a delightful journey with every bite.
- Persian cucumbers: Their crisp texture and mild flavor make them perfect for smashing and tossing.
- Kosher salt: Essential for drawing out water from the cucumbers and enhancing overall flavor.
- Garlic: Adds aromatic warmth whether grated into the cucumbers or spread.
- Fresh lemon juice and zest: Brightens the entire dish with citrusy notes.
- Red pepper flakes (optional): Provides a gentle heat kick to liven up the flavors.
- Scallions: Contribute a subtle oniony crunch in both the cucumber mix and the spread.
- Castelvetrano olives: Bring a buttery, briny depth that complements the fresh veggies perfectly.
- Extra virgin olive oil: Smooths out textures, adding richness and helping meld flavors.
- Frozen edamame: Offers a creamy, protein-packed base for the spread when blended.
- Jarred marinated artichoke hearts and their marinade: The star ingredient delivering tangy, earthy complexity.
- Fresh parsley and basil leaves: Herbaceous freshness that enlivens every mouthful.
- Sourdough bread: Its hearty crunch forms the perfect foundation for this vibrant spread and salad.
- Flaky salt (optional): Adds a finishing touch of texture and seasoning.
How to Make Smashed Cucumber Toast with Artichoke Edamame Spread Recipe
Step 1: Smash and Prep the Cucumbers
Start by halving the Persian cucumbers lengthwise and placing them cut side down on your cutting board. Take the flat side of your knife and, with your other hand, gently but firmly smack the cucumber lengthwise to crack them open. This smashing creates a rustic texture that’s wonderfully satisfying to eat. Then, cut the smashed cucumbers diagonally into roughly 1-inch pieces. Toss them with a generous pinch of kosher salt to draw out excess water, ensuring your toast never gets soggy. Let them rest for at least 10 minutes while you prepare the spread.
Step 2: Blend the Artichoke Edamame Spread
In your food processor, combine thawed edamame, marinated artichoke hearts along with 3 tablespoons of their flavorful marinade, Castelvetrano olives, chopped scallion, garlic, lemon juice and zest, fresh parsley and basil, olive oil, and half a teaspoon kosher salt. Pulse and scrape the sides as needed until you reach a smooth, creamy consistency that holds its shape but spreads easily. If the mixture feels too thick, don’t hesitate to drizzle in a little more olive oil or artichoke marinade to help it blend into luscious perfection.
Step 3: Toss the Smashed Cucumbers
Return to your cucumbers and drain off any liquid they’ve released during salting. In the bowl, mix in freshly grated garlic, lemon juice and zest, the optional red pepper flakes for gentle heat, thinly sliced scallions, diced olives, and a drizzle of extra virgin olive oil. Give everything a good toss to meld the flavors and textures. Taste as you go and add more salt if needed. This salad-like cucumber topping is light, zesty, and a textural contrast to the creamy spread.
Step 4: Toast and Assemble
Toast your sourdough slices until golden and crisp; their sturdy, slightly tangy crumb is perfect for holding the toppings. Spread a generous layer of the artichoke edamame spread over each slice, then pile on the smashed cucumber mixture. Finish with a sprinkle of fresh parsley and, if you like, a pinch of flaky sea salt for that final burst of crunch and flavor. The harmony of creamy spread, refreshing cucumber, and crusty bread is truly irresistible.
How to Serve Smashed Cucumber Toast with Artichoke Edamame Spread Recipe
Garnishes
Extra fresh herbs like parsley or basil leaves add a pop of color and freshness that makes the dish feel alive and inviting. A sprinkle of flaky sea salt enhances every bite with a satisfying crunch. If you want a little sparkle and contrast, a light drizzle of good quality extra virgin olive oil right before serving brings everything together beautifully.
Side Dishes
This toast pairs wonderfully with crisp salads or vibrant vegetable soups, especially chilled versions like gazpacho for warmer days. Light, fresh sides will complement without overwhelming the delicate yet complex flavors of the Smashed Cucumber Toast with Artichoke Edamame Spread Recipe. Consider a simple citrusy arugula salad or a bowl of seasonal fruit for a balanced meal.
Creative Ways to Present
For gatherings, serve the spread in a pretty bowl alongside toasted sourdough slices and a separate bowl of smashed cucumbers, letting guests build their own toasts. You can also slice the toasts into smaller crostini for a delightful appetizer platter. Adding edible flowers or microgreens on top elevates the presentation to a show-stopping snack or party bite.
Make Ahead and Storage
Storing Leftovers
You can store any leftover spread in an airtight container in the refrigerator for up to 3 days. Keep the smashed cucumber salad separate to avoid sogginess. Store the toasted bread separately at room temperature for best texture.
Freezing
The artichoke edamame spread freezes well if you want to prep in advance. Portion it into a freezer-safe container or bag and freeze for up to 2 months. Thaw overnight in the fridge and give it a quick stir before using. Avoid freezing the cucumbers or bread, as their textures won’t hold up.
Reheating
The spread is best served chilled or at room temperature, so no need to heat it. If preferred warm, gently bring to room temperature rather than heating to preserve freshness. Toast your bread fresh each time for that perfect crunch.
FAQs
Can I use different bread instead of sourdough?
Absolutely! While sourdough offers a fantastic tang and hearty texture, whole grain or rustic country breads also make great canvases for this recipe. Just ensure the bread is sturdy enough to hold the spread and cucumbers without getting soggy.
Is this recipe vegan?
Yes, the Smashed Cucumber Toast with Artichoke Edamame Spread Recipe is completely plant-based, making it an excellent choice for vegans or anyone looking for a tasty dairy-free option.
How can I make the spread less thick?
If you find the spread too dense, simply add a little more olive oil or some extra artichoke marinade as you blend. This will loosen the texture, making it creamier and easier to spread.
Can I substitute frozen edamame with fresh?
If you happen to have fresh edamame, just boil them until tender before using. Frozen edamame are convenient and tender as well, but fresh will add an even brighter flavor if available.
What if I don’t like olives or garlic?
You can reduce or omit the olives, or swap them for chopped capers for a different kind of briny note. For garlic, consider using a smaller amount or substituting with shallots for a milder oniony flavor. The recipe is very adaptable!
Final Thoughts
Whether you’re after a fresh, healthy snack or a vibrant addition to your brunch table, the Smashed Cucumber Toast with Artichoke Edamame Spread Recipe is a flavorful, textural delight that feels both fancy and approachable. With its bright, zesty flavors and creamy, crunchy contrasts, this recipe is bound to become one of those cozy favorites you make again and again. Grab your cucumbers and artichokes and dive into this simple yet sensational dish — you won’t regret it!
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Smashed Cucumber Toast with Artichoke Edamame Spread Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes (for cooking or thawing edamame and toasting bread)
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Snack
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Smashed Cucumber Toast with Artichoke Edamame Spread is a refreshing and vibrant recipe perfect for a light lunch or snack. Featuring crisp, smashed Persian cucumbers tossed with fresh herbs, tangy lemon, and a hint of spice, it’s served atop sourdough bread slathered with a creamy, savory artichoke and edamame spread. The combination of crunchy, juicy cucumbers and the rich, protein-packed spread creates a delightful balance of textures and flavors that is both healthy and satisfying.
Ingredients
Cucumber Salad
- 5 Persian cucumbers
- Kosher salt (for salting cucumbers, 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
For Serving
- 4 slices sourdough bread
- Flaky salt (optional)
Instructions
- Prepare the cucumbers: Halve the cucumbers lengthwise, then place the cut side down on a cutting board. Using the flat side of your knife blade, firmly smack the cucumbers lengthwise to crack them. Roughly chop the smashed cucumbers on a bias into approximately 1-inch pieces.
- Salt the cucumbers: Transfer the chopped cucumbers to a bowl and sprinkle with a generous pinch of kosher salt. Toss to coat evenly, then set aside for at least 10 minutes to draw out excess moisture from the cucumbers while you prepare the spread.
- Make the artichoke edamame spread: In a food processor, combine the thawed edamame, marinated artichoke hearts and 3 tablespoons of their marinade, Castelvetrano olives, roughly chopped scallion, large grated garlic clove, lemon zest and juice, fresh parsley, basil, 2 to 3 tablespoons of extra virgin olive oil, and 1/2 teaspoon kosher salt. Process until smooth, scraping down the sides as needed. If the mixture is too thick to blend smoothly, add a bit more olive oil or artichoke marinade and blend again until creamy.
- Prepare the cucumber topping: Return to the salted cucumbers and discard any liquid that has pooled at the bottom of the bowl. Add to the cucumbers the grated garlic, lemon juice and zest, red pepper flakes (if using), thinly sliced scallion, diced olives, and 1 tablespoon olive oil. Toss gently to combine. Taste and adjust salt as needed.
- Assemble the toast: Toast the sourdough slices until golden. Spread each slice generously with the artichoke edamame spread. Top with a serving of the prepared smashed cucumber mixture. Garnish with extra parsley leaves and a sprinkle of flaky sea salt if desired. Serve immediately for best texture and flavor.
Notes
- Using Persian cucumbers is preferred for their thin skin and tender seeds—no need to peel.
- Allowing the cucumbers to sit with salt draws out excess water, preventing soggy toast.
- The artichoke marinade adds extra flavor and moisture; adjust amount to achieve desired consistency in the spread.
- Optional red pepper flakes add a subtle heat; omit if you want a milder flavor.
- Use fresh herbs like parsley and basil for optimum freshness and brightness.
- Consume the toast immediately after assembly to keep the bread crisp and avoid sogginess.
- To make it vegan and gluten-free, substitute bread as needed and ensure artichoke marinade ingredients fit dietary requirements.
