If you’re looking for a fresh, vibrant snack or light meal that bursts with flavor and texture, look no further than this Smashed Cucumber Toast with Artichoke Edamame Spread Recipe. It’s a delightful combination of crisp smashed cucumbers nestled atop a creamy, herbaceous spread made from edamame and marinated artichokes. Each bite beautifully balances bright citrus notes, silky olives, and fresh herbs on crunchy sourdough, making it an absolute joy to enjoy any time of day. I promise once you try this recipe, it will become one of your go-to easy dishes to impress friends or just treat yourself.
Ingredients You’ll Need
What makes this recipe truly shine is the simplicity and quality of the ingredients. Each element adds something unique to the flavor profile—crisp cucumbers offer refreshing coolness, while the artichoke edamame spread brings richness and an herbaceous punch. The olives and scallions provide briny and sharp notes, all balanced with bright lemon and just a hint of spice.
- Persian cucumbers: Small and crunchy, perfect for smashing to retain texture and release fresh flavor.
- Kosher salt: Essential for drawing out excess moisture and seasoning.
- Garlic (grated): Adds a subtle yet savory depth to both the cucumber topping and the spread.
- Lemon juice and zest: Provides bright acidity that lifts the entire dish.
- Red pepper flakes (optional): Adds a gentle kick of heat if you like a little spice.
- Scallions (both thinly sliced and roughly chopped): For crunchy bite and a fresh mild onion flavor.
- Castelvetrano olives (diced and whole in spread): Bring buttery, briny richness that complements the creamy spread.
- Extra virgin olive oil: Used for richness and to help blend ingredients smoothly.
- Frozen edamame (thawed): The creamy base of the spread, packed with plant-based protein.
- Jarred marinated artichoke hearts plus marinade: Adds a tangy, tender component with Mediterranean flair.
- Fresh parsley and basil leaves: Herbs that brighten and freshen every mouthful.
- Sourdough bread: Thick slices toasted until perfect, forming the irresistible crunchy base.
- Flaky salt (optional): For a final sprinkle to enhance texture and flavor.
How to Make Smashed Cucumber Toast with Artichoke Edamame Spread Recipe
Step 1: Prep and Smash the Cucumbers
Begin by halving your Persian cucumbers lengthwise, then place each cut side down on your cutting board. Take the flat side of your knife and gently smack the cucumber along its length to crack it open. This smashing technique adds wonderful texture and helps release those bright cucumber juices. After smashing, cut the cucumbers diagonally into roughly 1-inch pieces to maintain a satisfying bite.
Step 2: Salt and Sweat the Cucumbers
Transfer the smashed cucumbers into a bowl and sprinkle generously with kosher salt. Toss everything well to coat the pieces evenly, then set aside for at least 10 minutes. This resting time is crucial as it draws out extra water, preventing the toast from becoming soggy while intensifying the cucumber’s natural flavor.
Step 3: Create the Lush Artichoke Edamame Spread
Into a food processor, add your thawed edamame, marinated artichoke hearts along with 3 tablespoons of the artichoke marinade, diced Castelvetrano olives, scallion, garlic, lemon zest and juice, fresh parsley, basil, olive oil, and half a teaspoon of kosher salt. Pulse and blend until silky smooth, scraping down the sides as needed. If the mixture feels too thick or isn’t coming together well, drizzle in extra olive oil or a bit more marinade and blend again. The result is a creamy, herb-packed spread bursting with Mediterranean goodness.
Step 4: Combine the Cucumbers with Fresh Flavors
Return to your cucumbers and pour off any liquid that has accumulated at the bottom of the bowl. Add the grated garlic, lemon juice and zest, red pepper flakes if using, thinly sliced scallions, diced olives, and extra virgin olive oil to the cucumbers. Toss everything together so each bite is seasoned and bright. Taste and adjust the salt as needed to ensure that fresh, balanced flavor.
Step 5: Assemble the Toasts
Toast your sourdough slices until golden and crispy, the perfect foundation for this dish. Generously spread each toast with the creamy artichoke edamame spread. Then, pile on the vibrant smashed cucumbers. Finish with a scattering of fresh parsley and a pinch of flaky salt if desired, adding a perfect surface crunch and burst of freshness on every bite.
How to Serve Smashed Cucumber Toast with Artichoke Edamame Spread Recipe
Garnishes
To elevate your Smashed Cucumber Toast with Artichoke Edamame Spread Recipe, don’t shy away from fresh herb garnishes like parsley or basil leaves. A sprinkle of flaky sea salt or a drizzle of quality extra virgin olive oil adds that finishing touch. For a pop of color and subtle zing, consider adding a few thin lemon slices or a dusting of red pepper flakes.
Side Dishes
This toast pairs wonderfully with light, fresh sides. Think vibrant summer salads, a bowl of gazpacho, or even some grilled vegetables. A handful of crunchy nuts or pickled vegetables on the side can offer a contrast in textures to complement the creamy spread and crisp cucumbers beautifully.
Creative Ways to Present
For an eye-catching presentation, slice the toast into smaller squares for appetizer-style servings at gatherings. Serve on rustic wooden boards or colorful platters, and layer with additional fresh greens or edible flowers for a feast for the eyes as well as the palate. Layering the toast with avocado slices underneath the spread is also a delicious twist that adds an extra creamy element.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the artichoke edamame spread separately in an airtight container in the fridge for up to 3 days. Keep the smashed cucumbers chilled as well but consume within a day for the best texture. Toast is best made fresh, so keep bread separate and toast just before serving.
Freezing
Because this recipe relies heavily on fresh, crisp elements, freezing is not recommended. The texture of the cucumbers and bread will suffer, and the fresh herbs won’t retain their vibrancy. However, you can freeze the edamame artichoke spread on its own for up to 2 months—just thaw and stir well before using.
Reheating
The beauty of this toast is it does not need reheating. Simply toast fresh bread if you haven’t prepared it ahead, then spread and top as instructed. If you’re reheating the spread alone, bring it to room temperature and stir—no heating required since it tastes best cool and fresh.
FAQs
Can I use regular cucumbers instead of Persian cucumbers?
Absolutely! While Persian cucumbers have a thinner skin and fewer seeds, regular cucumbers will work fine. Just consider peeling them if the skin is thick to keep the texture light and fresh.
Is there a substitute for Castelvetrano olives?
If you can’t find Castelvetrano olives, green olives with a mild flavor like Queen olives or Manzanilla work well. Avoid super salty or black olives as they may overpower the spread.
Can I make this recipe vegan and gluten-free?
Yes! This recipe is naturally vegan as it contains no animal products. For a gluten-free version, simply swap the sourdough bread for your favorite gluten-free bread or crispbread.
What is the best way to serve this recipe for a party?
For a crowd, prepare the spread and cucumbers ahead and serve them with a platter of toasted baguette or crackers. Guests can build their own toasts, making it interactive and fun.
Can I add other vegetables to the cucumber topping?
Definitely! Try mixing in diced radishes, cherry tomatoes, or even finely chopped fresh herbs to complement the cucumber and add vibrant color and flavor twists.
Final Thoughts
This Smashed Cucumber Toast with Artichoke Edamame Spread Recipe is one of those rare dishes that feels both indulgent and light. It’s simple to make but packed with layers of flavor and texture that keep every bite exciting. Whether you’re making a quick lunch or want to impress guests with a unique appetizer, this recipe delivers on all fronts. Grab your ingredients, get smashing, and enjoy the lively, healthy goodness!
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Smashed Cucumber Toast with Artichoke Edamame Spread Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Smashed Cucumber Toast with Artichoke Edamame Spread is a fresh, vibrant appetizer featuring smashed Persian cucumbers tossed with lemon, garlic, and olives atop toasted sourdough smeared with a creamy, flavorful artichoke and edamame spread infused with fresh herbs. This quick, easy-to-make recipe combines crisp textures with bright, zesty flavors perfect for a light snack or elegant starter.
Ingredients
Cucumber Salad
- 5 Persian cucumbers
- Kosher salt, for sprinkling
- 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 frozen edamame, thawed or cooked as per package instructions
- 1/3 cup jarred marinated artichoke hearts
- 3 tbsp 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
- 1/2 tsp kosher salt
To Serve
- 4 slices sourdough bread, toasted
- Flaky salt, for garnish (optional)
Instructions
- Smash the Cucumbers: Halve the cucumbers lengthwise and lay them cut side down on a cutting board. Place the flat side of your knife blade on top and firmly smack the cucumbers along their length to crack them. Roughly chop on a bias into 1-inch pieces to create the characteristic smashed cucumber texture.
- Salt and Drain Cucumbers: Transfer the smashed cucumber pieces to a bowl and sprinkle with a generous pinch of kosher salt. Toss well to coat, then let them sit for at least 10 minutes to draw out excess moisture while preparing the spread.
- Prepare Artichoke Edamame Spread: In a food processor, combine thawed edamame, marinated artichoke hearts and their marinade, olives, scallion, garlic, lemon zest and juice, parsley, basil, olive oil, and 1/2 teaspoon kosher salt. Process until smooth, scraping sides as needed. If the spread is too thick, add more oil or artichoke marinade and blend again until creamy.
- Mix Cucumber Salad: Drain any liquid pooled in the bowl with cucumbers. Add grated garlic, lemon juice and zest, red pepper flakes if using, thinly sliced scallion, diced olives, and olive oil. Toss everything until well combined. Adjust salt to taste.
- Assemble Toasts: Toast sourdough slices until golden and crisp. Spread a generous layer of the artichoke edamame spread on each toast. Top with an ample serving of the seasoned smashed cucumbers, garnish with extra parsley leaves and a sprinkle of flaky sea salt if desired. Serve immediately for best texture and freshness.
Notes
- Using Persian cucumbers keeps the salad crisp and seedless, but regular cucumbers can be substituted if peeled and seeded.
- Allowing cucumbers to rest with salt draws out excess water which prevents soggy toast.
- The artichoke marinade adds extra tang and moisture to the spread; adjust the amount to your liking.
- For a spicier kick, add more red pepper flakes or a dash of hot sauce.
- Serve immediately after assembling to keep the toast crunchy.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
