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There is nothing quite as refreshing and satisfying as the vibrant flavors in this Smashed Cucumber Toast with Artichoke Edamame Spread Recipe. Imagine crisp, smashed Persian cucumbers mingling with a creamy, herbaceous spread made from edamame and marinated artichokes, all layered on toasted sourdough bread. This dish is a delightful dance of textures and bright, zesty tastes that comes together in just 25 minutes, making it perfect for an easy lunch, a light dinner, or an impressive appetizer to share with friends.
Ingredients You’ll Need
These ingredients are refreshingly straightforward yet each plays a crucial role in building the flavors and textures that make this recipe so memorable. Fresh herbs add brightness, salty Castelvetrano olives introduce a buttery depth, and the garlic and lemon zest bring lively punch to every bite.
- 5 Persian cucumbers: Their crispness and delicate flavor are perfect for smashing and tossing with bright seasonings.
- Kosher salt: Essential for drawing out moisture from the cucumbers and seasoning all components properly.
- 1 clove garlic, grated: Adds a pungent warmth that balances the fresh ingredients beautifully.
- Juice and zest of half a lemon: Provides a zesty brightness that lifts the whole dish.
- 1/4 tsp red pepper flakes, optional: For a touch of subtle heat if you want to spice things up.
- 1 scallion, thinly sliced: Introduces a mild oniony flavor that complements both cucumber and spread.
- 2 tbsp Castelvetrano olives, diced: These olives bring a buttery, slightly sweet saltiness.
- 1 tbsp extra virgin olive oil: Adds richness and helps marry the flavors.
- 12 oz bag frozen edamame, thawed or cooked: The creamy base for the spread that is packed with plant protein.
- 1/3 cup jarred marinated artichoke hearts plus 3 tbsp marinade: Brings tangy depth and silky texture to the spread.
- 3 tbsp Castelvetrano olives: Extra olives to mix into the spread for added briny flavor.
- 1 scallion, roughly chopped: For fresh, bright bites in the spread.
- 1 large clove garlic, grated: Infuses the spread with gentle pungency.
- Juice and zest of half a lemon: Keeps the spread vibrant and fresh tasting.
- 1/4 cup fresh parsley leaves: Adds herbaceous brightness and color.
- 1/4 cup basil leaves: Offers sweet, aromatic notes that elevate the spread.
- 2-3 tbsp extra virgin olive oil: Gives the spread a luscious texture and depth.
- 4 slices sourdough bread: The perfect sturdy base with a tangy flavor and great chew.
- Flaky salt, for serving (optional): Finishing touch to add delicate crunch and seasoning.
How to Make Smashed Cucumber Toast with Artichoke Edamame Spread Recipe
Step 1: Smash and Prep the Cucumbers
Start by halving each Persian cucumber lengthwise, placing them cut-side down on your board. Grab your knife’s flat side and firmly smack the cucumbers down their length to crack them open. This smashing step isn’t just for show – it creates irregular surfaces that soak up all the delicious dressing later. Then, roughly slice these smashed cucumbers into roughly 1-inch bias pieces for ideal bite size and texture.
Step 2: Salt and Set Cucumbers Aside
Transfer your smashed cucumbers into a bowl and sprinkle generously with kosher salt. Toss them gently so the salt coats well. Let them rest for at least 10 minutes, which draws out excess moisture, keeping the cucumber crisp rather than soggy in the final dish. This simple trick makes a major difference in texture and flavor balance.
Step 3: Whip Up the Artichoke Edamame Spread
Into a food processor toss your thawed edamame, marinated artichoke hearts, their zesty marinade, diced Castelvetrano olives, chopped scallion, grated garlic, lemon zest and juice, fresh parsley and basil, olive oil, and a pinch of kosher salt. Pulse and scrape the sides as needed until smooth and creamy. If the mixture seems thick or struggles to blend, add a bit more olive oil or artichoke marinade to loosen it. This spread is the heart of the recipe – creamy, tangy, and bursting with herb flavor.
Step 4: Toss Cucumbers with Flavor
Return to your cucumbers, carefully drain and discard any liquid that has accumulated in the bowl. Add grated garlic, lemon juice and zest, red pepper flakes if using, sliced scallion, diced olives, and olive oil. Toss everything gently to combine the flavors evenly. Taste as you go and adjust salt for a perfectly balanced burst of freshness and savoriness.
Step 5: Assemble Your Smashed Cucumber Toast
Now for the fun part: toast your sourdough slices until golden and crispy. Spread a generous layer of the luscious artichoke edamame spread on each slice. Top each with a hearty serving of the smashed cucumber salad for a wonderful crunch and brightness. Finish with a sprinkle of extra fresh parsley and a pinch of flaky sea salt if desired. Every bite is a perfect melody of creamy, crisp, salty, and herbaceous flavors.
How to Serve Smashed Cucumber Toast with Artichoke Edamame Spread Recipe
Garnishes
Fresh herbs like parsley or basil are absolutely ideal for garnish here, adding lively green pops that elevate not only flavor but visual appeal. If you love a little contrast, a sprinkle of toasted seeds or crushed red pepper flakes can bring texture and a hint of heat. Don’t underestimate flaky sea salt on top — it adds a wonderful crunch and enhances every element.
Side Dishes
This toast shines brilliantly as a lovely light meal on its own but pairs beautifully with crisp side salads—think arugula with lemon vinaigrette or a vibrant tomato and basil salad. For heartier occasions, consider soup like a chilled gazpacho or a warm vegetable broth-based soup. The simplicity of the toast complements rich, warm sides effortlessly.
Creative Ways to Present
If you want to fancy things up for guests, slice the cucumbers smaller and offer the spread as an appetizer dip with toasted baguette slices on the side. Or try stacking small rounds of the smashed cucumber salad on individual crostini topped with a dollop of the spread and tiny herb sprigs for individual bites. The combination of texture and flavor really makes it a showstopper in any format.
Make Ahead and Storage
Storing Leftovers
You can store any leftover artichoke edamame spread in an airtight container in the fridge for up to 3-4 days. Keep the smashed cucumbers separate if possible to maintain their crispness. If mixed, enjoy the flavor but expect they may turn slightly softer over time.
Freezing
While the artichoke edamame spread freezes well for up to 1 month, allowing convenient make-ahead options, the smashed cucumbers do not freeze well due to their high water content. Freeze the spread in a tightly sealed container and thaw in the refrigerator overnight before use.
Reheating
The artichoke edamame spread is best served cold or at room temperature, so no reheating is necessary. If you want to warm it slightly, do so gently in a microwave or over low heat on the stove, stirring occasionally. Toast your sourdough fresh when ready to serve for the best experience.
FAQs
Can I use regular cucumbers instead of Persian cucumbers?
Absolutely! Regular cucumbers can work well. Just be sure to peel them if the skin is thick or waxed and remove excess seeds for the best texture. Persian cucumbers are naturally thinner-skinned and less seedy, which makes them ideal but not mandatory.
Is this recipe vegan and gluten-free?
Yes! The entire Smashed Cucumber Toast with Artichoke Edamame Spread Recipe is vegan. For gluten-free, simply swap the sourdough bread for your favorite gluten-free bread to keep it inclusive and delicious.
What can I substitute for Castelvetrano olives?
If you don’t have Castelvetrano olives, you can use other mild green olives or even Kalamata olives for a sharper taste. Choose something buttery and not overly briny to maintain the balance of flavors.
Can I make the artichoke edamame spread ahead of time?
Yes! The spread benefits from sitting for a few hours so the flavors meld beautifully. Store it in an airtight container and refrigerate for up to 3-4 days. Just give it a stir before spreading.
How spicy is the recipe with red pepper flakes?
The 1/4 teaspoon of red pepper flakes adds just a gentle hint of warmth—not overpowering, but enough to give a subtle kick that enhances the fresh flavors. Feel free to omit or adjust based on your spice preference.
Final Thoughts
If you’re looking to brighten your day (and your taste buds) with something fresh, flavorful, and downright delightful, you have to try the Smashed Cucumber Toast with Artichoke Edamame Spread Recipe. It’s a refreshing twist on toast that feels both light and satisfying, perfect for sharing or savoring solo. Once you try it, I bet this vibrant, colorful dish will become one of your personal favorites too.
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Smashed Cucumber Toast with Artichoke Edamame Spread Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Smashed Cucumber Toast with Artichoke Edamame Spread is a refreshing and flavorful appetizer combining crisp smashed cucumbers with a creamy, herby artichoke and edamame spread. Perfect for a light snack or a vibrant starter, it features a tangy lemon kick, savory olives, and fresh herbs atop toasted sourdough bread.
Ingredients
Cucumber Salad
- 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
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
To Serve
- 4 slices sourdough bread, toasted
- Flaky salt, for serving (optional)
Instructions
- Prep Cucumbers: Halve the cucumbers lengthwise and place cut side down on a cutting board. Use the flat side of a knife blade to firmly smack the length of each cucumber, cracking them. Roughly cut into 1-inch pieces on a bias to create smashed cucumber chunks.
- Draw Out Moisture: Transfer smashed cucumbers to a bowl, sprinkle generously with kosher salt, and toss to coat. Set aside for at least 10 minutes to allow excess water to be drawn out while you prepare the spread.
- Make Edamame Spread: In a food processor, combine thawed edamame, marinated artichoke hearts and 3 tbsp marinade, olives, chopped scallion, grated garlic, lemon juice and zest, parsley, basil, olive oil, and 1/2 tsp kosher salt. Process until smooth, scraping down sides as needed. If too thick, add more olive oil or artichoke marinade and blend again.
- Season Cucumbers: Drain any liquid pooled under cucumbers and discard it. Add garlic, lemon juice and zest, red pepper flakes, thinly sliced scallion, diced olives, and olive oil to the cucumbers. Toss everything to combine and adjust salt to taste.
- Assemble Toasts: Toast the sourdough slices until golden. Spread each slice generously with the artichoke edamame spread, then top with a portion of the dressed smashed cucumbers. Garnish with extra parsley and flaky sea salt if desired. Serve immediately.
Notes
- Use Persian cucumbers for their thin skin and mild flavor; English cucumbers can be a substitute.
- Allowing the cucumbers to sit with salt removes excess water and prevents soggy bread.
- Feel free to adjust the amount of red pepper flakes or olives based on your taste preferences.
- Store any leftover spread in an airtight container in the refrigerator for up to 3 days.
- This recipe works well as a light lunch, snack, or appetizer.
