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
Scale
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.
