If you are on the lookout for a snack that is as refreshing as it is packed with vibrant flavors, the Smashed Cucumber Toast with Artichoke Edamame Spread Recipe is going to be your new best friend. This delightful dish combines crunchy, tangy cucumbers with a creamy, herbaceous spread made from artichokes and edamame, all perched atop perfectly toasted sourdough. Whether for a quick lunch, a nourishing snack, or a light appetizer, this recipe strikes the perfect balance of brightness, texture, and a touch of indulgence that will make your taste buds sing.
Ingredients You’ll Need
Every ingredient in this recipe is thoughtfully chosen to create a symphony of flavors and textures. From the crisp cucumbers that bring a refreshing crunch to the creamy and savory artichoke edamame spread, these essentials are simple but packed with personality.
- Persian cucumbers: their small size and thin skin make for perfect smashing and maintain excellent crunch.
- Kosher salt: essential for drawing out moisture from the cucumbers and seasoning the spread perfectly.
- Garlic: freshly grated to add a punch of savory depth in both the cucumbers and the spread.
- Lemon juice and zest: brings vibrant acidity that brightens up every component.
- Red pepper flakes (optional): used sparingly for a gentle warmth that lifts the flavors.
- Scallions: thinly sliced and chopped to offer fresh oniony notes and slight crunch.
- Castelvetrano olives: diced for a buttery, slightly fruity saltiness to enhance each bite.
- Extra virgin olive oil: adds richness and helps bind the spread with smooth creaminess.
- Frozen edamame: thawed or cooked, these give the spread a creamy, protein-rich base.
- Jarred marinated artichoke hearts: plus some marinade for acidity and tender texture.
- Fresh parsley and basil leaves: blend of fresh herbs to provide vivid color and aromatic freshness.
- Sourdough bread: hearty and slightly tangy, the perfect foundation for the topping.
- Flaky salt (optional): for that final burst of crunch and flavor on top.
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 and place the flat side down on your cutting board. Using the flat of a chef’s knife, press down firmly to crack the cucumber along its length—this smashing technique creates delightful texture by breaking up the cucumber without pulverizing it. Then slice the smashed cucumbers into roughly one-inch diagonal pieces. Transfer them to a bowl, season generously with kosher salt, and toss to coat evenly. Let them rest for at least 10 minutes to draw out excess water, which ensures your toast stays crisp without getting soggy.
Step 2: Whip Up the Artichoke Edamame Spread
While the cucumbers are resting, it’s time to make the star of the show—the luscious artichoke edamame spread. In a food processor, combine thawed edamame, jarred marinated artichoke hearts along with a few tablespoons of their marinade, diced Castelvetrano olives, roughly chopped scallion, freshly grated garlic, lemon juice and zest, fresh parsley and basil leaves, a drizzle of extra virgin olive oil, and a pinch of kosher salt. Pulse and process until you achieve a smooth, creamy consistency. If the mixture feels too thick or isn’t blending well, add a splash more oil or artichoke marinade and blend again. This spread is creamy, tangy, and herbaceous all at once—pure magic on a slice of bread.
Step 3: Combine and Season the Cucumbers
Next, drain any liquid that has settled beneath the cucumbers and discard it—this step is key to preventing soggy toast. Return the cucumbers to the bowl and add the grated garlic, lemon juice and zest, red pepper flakes if using, thinly sliced scallions, diced olives, and a drizzle of olive oil. Toss everything gently to ensure every piece soaks up the seasonings. Taste and add more salt if needed. This combination bursts with brightness, subtle heat, and a perfect balance of salty, citrusy flavors.
Step 4: Assemble Your Toasts
Toast your sourdough slices until they are golden and crisp—this toasted foundation gives a wonderful crunch and just a hint of tang to complement the toppings. Generously smear the artichoke edamame spread over each toast, then pile on the smashed cucumber mixture. For a final flourish, sprinkle with extra parsley and a pinch of flaky sea salt to heighten texture and freshness. Each bite will be a celebration of creamy, crunchy, savory, and bright tastes coming together beautifully.
How to Serve Smashed Cucumber Toast with Artichoke Edamame Spread Recipe
Garnishes
Enhance your presentation and flavor profile by adding a few creative garnishes. Fresh herbs like parsley or basil leaves bring an inviting splash of green and aromatic freshness. A sprinkle of flaky sea salt adds an irresistible crunch and heightens the flavors. For a hint of extra zing, consider a drizzle of good-quality olive oil or a few additional diced Castelvetrano olives. These finishing touches make the dish feel both rustic and elegant, perfect for impressing guests or brightening your day-to-day meals.
Side Dishes
Pair this toast with light, fresh sides to keep the meal balanced and vibrant. A crisp green salad with lemon vinaigrette or a simple bowl of fresh fruit provides a refreshing contrast. Roasted cherry tomatoes or a lightly dressed grain salad can add heartiness for a more substantial bite. This toast also works wonderfully as part of a larger mezze or appetizer spread alongside hummus, stuffed grape leaves, or marinated vegetables.
Creative Ways to Present
For a party or brunch, consider cutting the toasts into smaller, bite-sized squares or triangles and serving them on a beautiful platter garnished with fresh herbs and edible flowers. Layer the cucumbers and spread artistically for a rustic, farm-to-table vibe. You can also try swapping sourdough with rye or multigrain bread to add variety and a unique flavor twist. No matter how you present it, the key is to showcase the vibrant colors and inviting textures that make the Smashed Cucumber Toast with Artichoke Edamame Spread Recipe so special.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your smashed cucumber toast or the artichoke edamame spread, store them separately for best results. Keep the spread in an airtight container in the refrigerator for up to 3 days. Cucumbers should be stored in a separate container without their excess liquid to maintain their crunch. Toast is best enjoyed fresh but can be stored in an airtight container for a day or lightly reheated before serving.
Freezing
The artichoke edamame spread freezes well if you want to prepare it ahead of time. Place it in a freezer-safe container and freeze for up to 1 month. When ready to use, thaw overnight in the refrigerator and stir well before serving. Avoid freezing the cucumbers or toasted bread as their texture will degrade upon thawing.
Reheating
Since this dish is best served fresh and chilled, reheating is generally not recommended for the assembled toast. However, if you want to enjoy the spread warm, gently reheat it in a microwave-safe bowl for 20-30 seconds or until just warm, stirring to ensure an even temperature. Assemble the toast with fresh cucumbers after reheating for the best balance of texture and flavor.
FAQs
Can I use regular cucumbers instead of Persian cucumbers?
Absolutely! While Persian cucumbers are ideal because of their thin skin and small size, regular cucumbers work just fine. You might want to peel them and remove some seeds if they are especially watery to avoid sogginess.
Is the red pepper flakes addition necessary?
Not at all! The red pepper flakes add a subtle heat that balances the freshness nicely, but if you prefer a milder flavor, you can simply leave them out without any impact on the overall deliciousness.
Can I make the spread without a food processor?
It would be challenging to achieve the perfect creamy texture without a food processor, but you could finely mash the edamame and artichokes with a fork or potato masher. Just keep in mind the consistency will be more rustic.
How do I make this recipe vegan?
This recipe is already naturally vegan as it uses plant-based ingredients throughout. Just make sure your bread doesn’t contain honey or other animal-derived ingredients if you want to keep it strictly vegan.
What can I substitute for Castelvetrano olives?
If you don’t have Castelvetrano olives, green olives with a mild flavor are a good substitute. Avoid very salty or strongly flavored olives to keep the balance right.
Final Thoughts
I can’t recommend the Smashed Cucumber Toast with Artichoke Edamame Spread Recipe enough if you want a dish that feels fresh, vibrant, and satisfying all at once. It’s a wonderful way to enjoy seasonal produce and simple pantry staples with a gourmet twist. Give it a try and you might just find your new go-to for everyday meals or impressing friends with effortless flair.
Print
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: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A refreshing and flavorful Smashed Cucumber Toast topped with a creamy Artichoke Edamame Spread, combining crunchy cucumbers, zesty lemon, and a vibrant herbaceous blend. Perfect for a light lunch or elegant appetizer, this recipe balances fresh vegetables with savory olives and aromatic herbs on toasted sourdough bread.
Ingredients
Cucumbers
- 5 Persian cucumbers
- Kosher salt (for sprinkling and seasoning)
- 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 as per 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
- Flaky salt (optional)
Instructions
- Prepare the Cucumbers: Halve the cucumbers lengthwise and lay them cut side down on a cutting board. Use the flat side of your knife blade to gently smack the cucumbers lengthwise, cracking them slightly. Then roughly chop the cucumbers on the bias into 1-inch pieces.
- Salt the Cucumbers: Transfer the chopped cucumbers to a bowl and sprinkle with a generous pinch of kosher salt. Toss well to coat and set aside for at least 10 minutes to draw out excess water while you prepare the spread.
- Make the Artichoke Edamame Spread: In a food processor, combine the thawed edamame, marinated artichoke hearts along with 3 tablespoons of the marinade, Castelvetrano olives, chopped scallion, grated garlic, lemon zest and juice, parsley, basil, 2-3 tablespoons of extra virgin olive oil, and 1/2 teaspoon kosher salt. Process until smooth, scraping down the sides as needed. If the mixture is too thick and doesn’t blend well, add a little more oil or artichoke marinade and process again to achieve a creamy consistency.
- Finish the Cucumbers: Return to the cucumbers and pour off any liquid that has accumulated at the bottom of the bowl. Add grated garlic, lemon juice and zest, red pepper flakes if using, thinly sliced scallion, diced olives, and 1 tablespoon olive oil. Toss thoroughly to combine and adjust salt to taste.
- Assemble the Toast: Toast the sourdough bread slices until golden and crisp. Spread a generous layer of the artichoke edamame spread over each slice, then top with a serving of the smashed cucumber mixture. Garnish with extra parsley leaves and a sprinkle of flaky sea salt if desired. Serve immediately.
Notes
- For best texture, ensure you discard the excess water from the cucumbers before mixing with other ingredients to avoid soggy toast.
- If you prefer a spicier version, increase the red pepper flakes according to taste.
- The spread can be made ahead and stored in the refrigerator for up to 2 days.
- Substitute sourdough with your preferred rustic or whole-grain bread if desired.
- To make this vegan, ensure the bread used contains no animal products.
