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
Scale
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.
