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
Scale
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.
