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

Scale

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)

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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.