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
Scale
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
