Nothing quite beats the fresh, bright flavors of the Smashed Cucumber Toast with Artichoke Edamame Spread Recipe when you want something light yet satisfying. The crisp smashed cucumbers paired with a creamy, herbaceous spread made from edamame and artichokes create a delightful balance of textures and tastes. Whether for a casual lunch, a fancy appetizer, or a quick snack, this dish feels like a burst of sunshine on your plate that’s both healthy and indulgent in the best way.
Ingredients You’ll Need
To make this Smashed Cucumber Toast with Artichoke Edamame Spread Recipe truly shine, it all comes down to fresh and simple ingredients that bring vibrant flavor, color, and texture. Each component plays a crucial role, whether it’s the zestiness of lemon juice or the creamy blend from artichokes and edamame.
- Persian cucumbers: Small and crisp, perfect for smashing to release refreshing juices without becoming soggy.
- Kosher salt: Essential for drawing out moisture and enhancing all the subtle flavors.
- Garlic: Adds a punchy, aromatic depth that wakes up the palate.
- Lemon juice and zest: Provide a bright, citrusy zing that balances richness.
- Red pepper flakes (optional): A subtle heat to give the dish a little kick without overpowering.
- Scallions: Give a mild oniony crunch that complements both the cucumber and spread.
- Castelvetrano olives: Their buttery, briny flavor lends a delicious savory note.
- Extra virgin olive oil: Adds silkiness and a fruity aroma to the spread and cucumbers.
- Frozen edamame: The creamy base for the spread, full of protein and a light sweetness.
- Marinated artichoke hearts plus their marinade: These bring tang and earthiness that’s key to the spread’s complexity.
- Fresh parsley and basil leaves: Fresh herbs brighten every bite and give vibrant green color.
- Sourdough bread: Toasted for crunch and a slightly tangy base that holds all the ingredients perfectly.
- Flaky salt (optional): Sprinkled on top for that satisfying finishing touch.
How to Make Smashed Cucumber Toast with Artichoke Edamame Spread Recipe
Step 1: Prepare the Cucumbers
Start by halving the Persian cucumbers lengthwise and laying them cut side down. Using the flat side of your knife, firmly smack down the length of each cucumber to crack them open, which helps release their bright, fresh juices. Then, slice them roughly on a bias into one-inch pieces. Sprinkle generously with kosher salt and set aside for at least 10 minutes. This step draws excess water out, ensuring the cucumbers stay crisp rather than soggy when combined with the dressing.
Step 2: Make the Artichoke Edamame Spread
While the cucumbers drain, it’s time to prepare the vibrant spread. In a food processor, combine thawed edamame, marinated artichoke hearts along with three tablespoons of the marinade, diced Castelvetrano olives, scallions, a large clove of grated garlic, lemon zest and juice, fresh parsley and basil leaves, two to three tablespoons of extra virgin olive oil, and half a teaspoon of kosher salt. Pulse until smooth and creamy, scraping down the sides as needed. If the mixture seems too thick or isn’t blending smoothly, add a little extra olive oil or artichoke marinade to reach your desired texture.
Step 3: Toss the Smashed Cucumbers
Discard the liquid that has collected under the cucumbers. In the bowl, toss the smashed cucumbers with grated garlic, more lemon juice and zest, red pepper flakes if using, thinly sliced scallions, diced olives, and a tablespoon of olive oil. This dressing infuses the cucumbers with punchy, tangy, and slightly spicy notes, rounding out their natural crispness beautifully.
Step 4: Assemble the Toasts
Toast four slices of sourdough bread until golden and crisp. Spread a generous portion of the artichoke edamame blend onto each slice, creating a luscious base. Then, pile on the dressed smashed cucumbers. Finish with a sprinkle of extra parsley for freshness and optional flaky sea salt to elevate every bite. Serve immediately for the perfect balance of creamy, crunchy, and zesty flavors.
How to Serve Smashed Cucumber Toast with Artichoke Edamame Spread Recipe
Garnishes
A few extra touches bring this toast to life visually and flavor-wise. Fresh parsley leaves add pops of vibrant green and a herbal brightness. Flaky sea salt crystals add an irresistible crunch and punch of seasoning. For a hint of heat, red pepper flakes sprinkled on top can make the flavors dance on your tongue. You might also try a drizzle of good-quality olive oil or a squeeze of fresh lemon juice just before serving.
Side Dishes
This toast pairs beautifully with light, complementary sides that won’t overshadow its fresh flavors. Think simple green salads dressed with lemon vinaigrette, chilled cherry tomatoes, or a crisp cup of vegetable soup. For brunch, a side of mixed fresh fruit or lightly roasted potatoes would round out the meal in a satisfying way.
Creative Ways to Present
Why stick to a simple toast when you can elevate your presentation? Consider serving the smashed cucumber and spread as part of a vibrant appetizer platter with other dips and crudités. You could also cut the toast into bite-size bruschetta pieces for crowd-pleasing finger food. Another fun idea is layering the spread and cucumbers inside small pita pockets or using crackers for a crunchy alternative.
Make Ahead and Storage
Storing Leftovers
You can store both the smashed cucumbers and the artichoke edamame spread separately in airtight containers in the refrigerator for up to 3 days. Keep the cucumber dressing well-drained to avoid sogginess. The spread tends to develop even more flavor when rested, making it a great make-ahead option.
Freezing
The artichoke edamame spread freezes well thanks to its creamy texture. Transfer it to a freezer-safe container and use within 1 month for best freshness. Thaw overnight in the refrigerator and stir well before serving. Avoid freezing the cucumbers as they will become watery and lose their crispness.
Reheating
This recipe is best enjoyed fresh, so reheating isn’t necessary for the spread or cucumbers. If you prefer warm toast, simply toast fresh bread before assembling the spread and cucumbers on top to keep textures perfect.
FAQs
Can I use regular cucumbers instead of Persian cucumbers?
Absolutely! While Persian cucumbers are preferred for their thin skins and crispness, regular cucumbers work fine if you remove the seeds and peel them for a less watery, crisper result.
Is this recipe vegan and gluten-free?
Yes, the Smashed Cucumber Toast with Artichoke Edamame Spread Recipe is naturally vegan. To make it gluten-free, simply swap the sourdough bread for your favorite gluten-free bread or crispbread.
Can I prepare the artichoke edamame spread without a food processor?
A good blender or even a sturdy mixing bowl with a hand masher will work. The texture will be chunkier but still delicious. Just take your time to mash everything well and mix until combined.
How spicy is the recipe with red pepper flakes?
The red pepper flakes provide a gentle warmth that enhances flavors without overwhelming. You can easily omit or adjust the amount depending on your heat preference.
What makes Castelvetrano olives special in this recipe?
Castelvetrano olives are buttery and mild with a slightly sweet flavor, which adds a rich, briny note that complements the bright cucumbers and creamy spread beautifully. You can substitute with other green olives but the flavor will differ.
Final Thoughts
If you’re craving something fresh, flavorful, and surprisingly satisfying, the Smashed Cucumber Toast with Artichoke Edamame Spread Recipe is a must-try. It’s the kind of dish that feels both nourishing and a little indulgent, perfect for those moments when you want to impress yourself or friends with minimal effort but maximum taste. Go ahead, make this recipe, and prepare to fall in love with your new favorite toast!
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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: Appetizer
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegan
Description
This vibrant and refreshing Smashed Cucumber Toast with Artichoke Edamame Spread features crisp Persian cucumbers combined with a creamy, flavorful spread made from edamame, marinated artichokes, olives, and fresh herbs. Perfect for a light lunch or appetizer, this recipe packs a wonderful balance of textures and bright, tangy flavors, all served atop toasted sourdough bread for a delicious plant-based treat.
Ingredients
Cucumber Salad
- 5 Persian cucumbers
- Kosher salt, to taste
- 1 clove garlic, grated
- Juice and zest of ½ lemon
- ¼ 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
- â…“ cup jarred marinated artichoke hearts plus 3 tbsp artichoke marinade from the jar
- 3 tbsp Castelvetrano olives
- 1 scallion, roughly chopped
- 1 large clove garlic, grated
- Juice and zest of ½ lemon
- ¼ cup fresh parsley leaves
- ¼ cup basil leaves
- 2–3 tbsp extra virgin olive oil
For Serving
- 4 slices sourdough bread
- Flaky salt, for garnish (optional)
Instructions
- Prepare the Cucumbers: Halve the cucumbers lengthwise and place cut side down on a cutting board. Using the flat side of your knife blade, firmly smash the cucumbers along their length to crack them. Then roughly chop into 1-inch bias pieces.
- Salt and Drain: Transfer the chopped cucumbers into a bowl, sprinkle generously with kosher salt, and toss to coat. Let them sit for at least 10 minutes to draw out excess water while you prepare the spread.
- Make the Spread: In a food processor, combine the thawed edamame, marinated artichoke hearts and their marinade, olives, chopped scallion, grated garlic, lemon zest and juice, parsley, basil, olive oil, and ½ tsp kosher salt. Process until smooth, scraping down the sides as needed. If the mixture seems too thick and isn’t blending well, add a bit more olive oil or artichoke marinade and process again.
- Finish the Cucumber Salad: Drain any liquid that has collected at the bottom of the cucumber 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 well to combine, and adjust salt to taste.
- Assemble the Toasts: Toast the sourdough bread slices until golden. Spread a generous amount of the artichoke edamame spread over each slice. Top with a spoonful of the smashed cucumber salad. Garnish with extra parsley and a sprinkle of flaky sea salt if desired. Serve immediately for best texture and flavor.
Notes
- You can substitute Castelvetrano olives with Kalamata or green olives if preferred.
- For extra creaminess, add a spoonful of tahini or plain yogurt to the spread.
- Make sure to drain the cucumbers well to avoid soggy toast.
- This recipe is naturally vegan and vegetarian-friendly.
- Use day-old sourdough bread for better toasting and structure.
- Leftover spread can be stored in an airtight container in the fridge for up to 3 days.
