If you’re searching for a fresh, vibrant, and deliciously unique snack or light meal, look no further than this Smashed Cucumber Toast with Artichoke Edamame Spread Recipe. It brilliantly combines crisp smashed cucumbers with a creamy, herb-packed artichoke and edamame spread layered atop crunchy sourdough bread. Each bite bursts with bright lemony notes, a hint of garlic, and the briny punch of Castelvetrano olives, making it a fantastic way to elevate simple ingredients into something truly memorable and satisfying.
Ingredients You’ll Need
These ingredients come together simply but thoughtfully, each adding its own flair to the final dish. From the cool crunch of Persian cucumbers to the creamy texture of the artichoke edamame spread, every component plays a key role in balancing flavors, textures, and colors.
- Persian cucumbers: Their small size and thin skin make them perfectly crisp and tender for smashing.
- Kosher salt: Essential for drawing moisture out of the cucumbers and enhancing overall flavor.
- Garlic: Adds a sharp, aromatic punch both in the spread and the cucumber salad.
- Lemon juice and zest: Bring brightness and a refreshing citrus zing throughout the dish.
- Red pepper flakes (optional): A subtle hint of heat that wakes up the palate without overpowering.
- Scallions: Their mild onion flavor adds freshness and a touch of crunch.
- Castelvetrano olives: These olives contribute a buttery, briny element that complements the creaminess of the spread.
- Extra virgin olive oil: Provides smooth richness and helps marry all the ingredients together.
- Frozen edamame: The base of the spread, offering a creamy texture and mild flavor.
- Marinated artichoke hearts and marinade: Bring an earthy tanginess and depth to the spread.
- Fresh parsley and basil leaves: Infuse herbal brightness into the spread, keeping it lively and fresh.
- Sourdough bread slices: The perfect sturdy, tangy foundation for this toast.
- Flaky salt (optional): Adds a finishing touch of texture and seasoning on top.
How to Make Smashed Cucumber Toast with Artichoke Edamame Spread Recipe
Step 1: Smash and Prepare the Cucumbers
Start by halving the Persian cucumbers lengthwise, then place them cut side down on a cutting board. Using the flat of your knife blade, gently smack the cucumber to crack it along its length—this smashing technique gives the cucumbers a rustic texture that soaks up the flavors beautifully. Roughly chop the smashed cucumbers on a bias into roughly 1-inch pieces.
Step 2: Salt the Cucumbers to Draw Out Moisture
Transfer the smashed cucumber pieces to a bowl and sprinkle generously with kosher salt. Toss them gently to coat each piece evenly. Let them rest for at least 10 minutes. This resting period draws out excess water, making the cucumbers crispier and helping intensify their flavor, which is critical for balancing the creamy spread later on.
Step 3: Blend the Artichoke Edamame Spread
While the cucumbers rest, prepare the spread by adding thawed edamame, marinated artichoke hearts, some of the marinade for extra flavor, Castelvetrano olives, scallions, garlic, lemon zest and juice, parsley, basil, extra virgin olive oil, and a bit of kosher salt into the food processor. Pulse and scrape down the sides as needed until smooth and creamy. If needed, add a little more olive oil or artichoke marinade to help it blend perfectly smooth but still thick enough to spread.
Step 4: Toss the Cucumber Salad
Before moving on, drain any liquid that may have accumulated at the bottom of the bowl with the cucumbers. Add grated garlic, fresh lemon juice and zest, red pepper flakes (if using), scallions, diced olives, and olive oil to the cucumbers. Toss everything gently to combine, then taste and adjust the seasoning with salt if necessary. This step adds a burst of fresh, zesty flavor and a hint of heat to the cool, smashed cucumbers.
Step 5: Assemble the Toasts
Toast the sourdough slices until they’re nicely crisp and golden. Slather each slice generously with the artichoke edamame spread, then pile on the smashed cucumber mixture. For the final flourish, sprinkle extra parsley and flaky sea salt on top to add texture and vibrant color. It’s a simple yet stunning combination that feels like a celebration of fresh, wholesome ingredients.
How to Serve Smashed Cucumber Toast with Artichoke Edamame Spread Recipe
Garnishes
To add extra oomph to your toasts, sprinkle with freshly chopped parsley or basil leaves for an herbal brightness. A light dusting of flaky sea salt enhances the flavors and provides a satisfying crunch. For an adventurous touch, add a pinch of sumac or a drizzle of high-quality aged balsamic—this can really elevate the plate visually and taste-wise.
Side Dishes
This toast shines as a light meal but pairs beautifully with a chilled soup like gazpacho or a crisp green salad for a refreshing midday feast. A sparkling water infused with cucumber or lemon complements the dish perfectly, creating a balanced and vibrant meal experience.
Creative Ways to Present
Serve the smashed cucumber toast on a rustic wooden board for that casual, inviting vibe. For a party, cut the toasts into smaller bite-sized pieces and drizzle with a little extra virgin olive oil and sprinkle with edible flowers or microgreens for an elegant touch. You can also layer the spread and cucumber into mini open-faced canapés to impress guests with a bright and beautiful appetizer.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the cucumber salad in an airtight container in the fridge for up to 2 days to keep it fresh and crisp. The spread can also be refrigerated separately for up to 3 days, tightly covered to maintain its creamy texture and vibrant flavor.
Freezing
This Smashed Cucumber Toast with Artichoke Edamame Spread Recipe is best enjoyed fresh, so freezing is not recommended for the assembled toast or the cucumber salad. However, the spread can be frozen in a sealed container for up to 1 month. Just thaw it overnight in the fridge before serving and give it a quick stir to restore creaminess.
Reheating
For the best texture, avoid microwaving the toast. Instead, re-toast the bread slices lightly and spread the chilled or room-temperature artichoke edamame mixture over them. If you prefer, bring the spread to room temperature before assembling to bring out its full flavor and creaminess.
FAQs
Can I use regular cucumbers instead of Persian cucumbers?
Absolutely! Just peel regular cucumbers if their skin is thick or waxy, and consider deseeding if the seeds are large. Persian cucumbers offer a sweeter, less bitter flavor, but regular cucumbers work fine in this recipe.
Is this recipe vegan and gluten-free?
Yes, this recipe is naturally vegan and gluten-free if you use a gluten-free bread option. The ingredients are plant-based and free from common allergens, making it suitable for many diets.
Can I make the artichoke edamame spread without a food processor?
You can, but it’ll take more elbow grease! Mashing the edamame and artichoke hearts well with a fork or potato masher and finely chopping the herbs and other mix-ins can work, though the texture won’t be as silky smooth.
What other breads work well for this toast?
While sourdough’s tang and texture are ideal, you can use rye, multigrain, or even a crisp baguette. Just make sure the bread has enough structure to hold the spread and topping without getting soggy.
Can I add protein to make this more filling?
Definitely! Adding a poached egg on top or a sprinkle of toasted nuts or seeds can make the toast heartier, perfect for brunch or a light dinner.
Final Thoughts
This Smashed Cucumber Toast with Artichoke Edamame Spread Recipe is such a delightful way to bring fresh, vibrant flavors to your table with minimal fuss. Its combination of textures and bright notes makes it a go-to whenever you want something light yet deeply satisfying. Trust me, once you make this, it will quickly become your favorite mindfully delicious bite to share and enjoy again and again.
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Smashed Cucumber Toast with Artichoke Edamame Spread Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Snack
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A refreshing and vibrant Smashed Cucumber Toast topped with a creamy Artichoke Edamame Spread, perfect for a light and healthy snack or appetizer. The recipe combines the crisp texture of smashed Persian cucumbers with a flavorful blend of artichokes, edamame, olives, fresh herbs, and lemon, served on toasted sourdough bread for a delicious and satisfying bite.
Ingredients
For the 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
For the 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, for serving (optional)
Instructions
- Prepare the Cucumbers: Halve the cucumbers lengthwise, then lay each cut side down on a cutting board. Place the flat side of your knife blade on top of the cucumber and use your other hand to firmly smack the cucumber down its length to crack them. Then roughly cut the smashed cucumbers on a bias into 1-inch pieces.
- Salt the Cucumbers: Transfer the cut cucumbers to a bowl, sprinkle with a generous pinch of kosher salt, and toss to coat evenly. Set aside for at least 10 minutes to allow excess water to be drawn out while you prepare the spread.
- Make the Artichoke Edamame Spread: In a food processor, combine the thawed edamame, marinated artichoke hearts and several tablespoons of their marinade, Castelvetrano olives, roughly chopped scallion, grated garlic, lemon zest and juice, fresh parsley and basil leaves, olive oil, and 1/2 teaspoon kosher salt. Process until smooth, scraping down the sides as needed. If the mixture is too thick or does not blend well, add a bit more olive oil or artichoke marinade and process again until creamy.
- Prepare the Cucumber Salad: Return to the cucumbers and carefully drain any liquid that has pooled at the bottom of the bowl. Add the grated garlic, lemon juice and zest, red pepper flakes (if using), thinly sliced scallion, diced olives, and olive oil to the cucumbers. Toss gently to combine. Taste and adjust seasoning with more salt if needed.
- Assemble the Toasts: Toast the sourdough bread slices to your liking. Spread a generous amount of the artichoke edamame spread over each slice. Top the spread with a serving of the smashed cucumber salad, garnish with extra parsley leaves, and finish with a sprinkle of flaky salt if desired. Serve immediately.
Notes
- For the best texture in the cucumber salad, be sure to drain the excess water after salting the cucumbers to avoid soggy toast.
- The artichoke marinade adds a nice tangy flavor; do adjust the amount to taste.
- You can substitute Castelvetrano olives with other mild green olives if unavailable.
- This recipe works well as a light snack, appetizer, or a party canapé.
- Toast the bread just before serving for optimal crunchiness.
