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
Scale
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.
