If you’re on the hunt for a fresh, vibrant bite that’s as satisfying as it is healthy, you absolutely have to try this Smashed Cucumber Toast with Artichoke Edamame Spread Recipe. It’s the perfect harmony of bright cucumbers, creamy edamame blended with tangy artichokes, and the earthy undertones of green olives and herbs, all piled high on toasty sourdough. Whether you’re craving a light lunch, a snack to impress guests, or a colorful appetizer, this recipe delivers flavor and texture with every bite—plus, it’s fun to make and utterly addictive to eat.
Ingredients You’ll Need
Each ingredient in this Smashed Cucumber Toast with Artichoke Edamame Spread Recipe plays a special role, transforming simple pantry items into a mouthwatering masterpiece. From the crispness of Persian cucumbers to the creamy richness of the edamame-artichoke blend, these ingredients combine to offer freshness, creaminess, a touch of acidity, and satisfying crunch.
- Persian cucumbers: Small and crisp, perfect for smashing and packing texture into your toast.
- Kosher salt: Essential for drawing out moisture and enhancing flavor in the cucumbers and spread.
- Garlic: Grated fresh garlic adds pungency and depth without overpowering the dish.
- Lemon juice and zest: They brighten the entire recipe with zesty freshness and a hint of bitterness.
- Red pepper flakes (optional): A subtle kick to awaken your taste buds without overwhelming the delicate flavors.
- Scallions: Add a mild onion crunch, sliced thinly for the cucumber topping and chopped for the spread.
- Castelvetrano olives: These green olives bring buttery richness and a salty bite, diced for the cucumbers and added to the spread.
- Extra virgin olive oil: A good drizzle for silkiness and an herbal touch to elevate all components.
- Frozen edamame: Thawed or cooked, edamame gives the spread a creamy, protein-packed base with a hint of earthiness.
- Jarred marinated artichoke hearts: Their tender tanginess blends seamlessly into the spread, complementing the edamame.
- Fresh parsley and basil leaves: Herbs that bring green vibrancy and fragrant freshness in every bite.
- Sourdough bread slices: Toasted to perfection, they provide the sturdy, rustic foundation for all those delightful toppings.
- Flaky salt (optional): A finishing touch to add bursts of salty crunch that make each mouthful exciting.
How to Make Smashed Cucumber Toast with Artichoke Edamame Spread Recipe
Step 1: Smash and Prep the Cucumbers
The magic of this recipe starts by halving the Persian cucumbers lengthwise and cracking them open by pressing down with the flat of a knife. This smashing technique unlocks their juices and creates a delightful texture that’s more interesting than simple slices. After roughly cutting them into bite-sized pieces, sprinkle with kosher salt and let them sit for at least 10 minutes. This step is crucial as it draws out excess moisture, so your toast stays crisp and not soggy.
Step 2: Blend the Artichoke Edamame Spread
While the cucumbers are resting, toss thawed edamame, marinated artichoke hearts (plus their tangy marinade), Castelvetrano olives, a chopped scallion, grated garlic, lemon zest and juice, fresh parsley, basil, olive oil, and kosher salt into a food processor. Pulse until smooth and creamy, scraping down the sides as needed. If the mixture feels too thick, add a touch more olive oil or artichoke marinade — this keeps the spread silky and easy to smear on your toast.
Step 3: Season and Toss the Cucumbers
Drain any liquid that pooled under the cucumbers. Then, toss them with grated garlic, lemon juice and zest, red pepper flakes if you’re feeling bold, thinly sliced scallions, diced olives, and a drizzle of olive oil. This final seasoning step layers in brightness, a touch of heat, and a fresh herbal note, perfectly complementing the creamy spread and crunchy toast.
Step 4: Assemble Your Toasts
Toast your sourdough slices until golden and crisp — the sturdy bread is key to holding all the toppings without becoming soggy. Generously smear each slice with the luscious artichoke edamame spread, then crown with a heap of the smashed cucumber mixture. Sprinkle a bit of extra parsley and flaky sea salt on top for that final pop of color and flavor. Each bite should feel refreshing, creamy, and satisfyingly crunchy.
How to Serve Smashed Cucumber Toast with Artichoke Edamame Spread Recipe
Garnishes
To elevate the visual and flavor profile, garnish your Smashed Cucumber Toast with Artichoke Edamame Spread Recipe with fresh parsley leaves for vibrant green color and a sprinkle of flaky sea salt to impart tiny bursts of crunch and saltiness. Thin lemon zest strands or a light dusting of red pepper flakes can also add visual interest and a little flash of heat.
Side Dishes
This toast pairs wonderfully with light salads, like a simple arugula or mixed green salad dressed with lemon vinaigrette, or a crisp vineyard white wine to keep the meal refreshing and bright. For a heartier spread, try alongside roasted sweet potatoes or a chilled soup like gazpacho for a cool, summery meal.
Creative Ways to Present
Want to impress your brunch guests or serve this as elegant appetizers? Cut the sourdough into smaller rounds or triangles before toasting, then arrange the smashed cucumber and spread artfully on a platter. You can also layer the spread and cucumber in clear glasses for a deconstructed toast or serve alongside crudités for dipping. This recipe is as versatile as it is delicious!
Make Ahead and Storage
Storing Leftovers
If you end up with extra spread or cucumbers, store them separately in airtight containers in the fridge. The spread can last up to 3 days while the cucumbers are freshest within 24-48 hours to avoid becoming too watery. Keep your bread separate to toast fresh before serving again.
Freezing
The artichoke edamame spread freezes well! Place it in a freezer-safe container and thaw in the fridge overnight when ready to use. However, the cucumbers and toasted bread should not be frozen, as they will lose their texture and crunch.
Reheating
Simply re-toast your sourdough slices in a toaster or oven until warm and crisp. The spread and cucumber topping are best served chilled or at room temperature so the fresh flavors stay vibrant and refreshing.
FAQs
Can I use regular cucumbers instead of Persian cucumbers?
Absolutely! Regular cucumbers will work well, though Persian cucumbers are preferred for their sweeter, thinner skin and fewer seeds. If using regular cucumbers, consider peeling and seeding them for the best texture.
Is this recipe vegan and gluten-free?
Yes! This recipe is naturally vegan and gluten-free if you opt for gluten-free bread. The spread is plant-based and full of wholesome ingredients.
Can I prepare the spread without a food processor?
It’s possible but more labor-intensive. Mashing edamame and artichokes by hand and finely chopping the other ingredients can work, but a food processor ensures the smooth, creamy texture that makes this spread so delightful.
How spicy is the red pepper flakes addition?
Red pepper flakes add just a gentle kick that balances the freshness. You can omit them if you prefer no heat, or increase slightly if you love spicy notes.
What’s the best bread to use for this toast?
A rustic sourdough loaf with a chewy crust and airy crumb is ideal. It holds up well under the moist toppings and offers a tangy, flavorful base that complements the spread perfectly.
Final Thoughts
I truly hope you give this Smashed Cucumber Toast with Artichoke Edamame Spread Recipe a try soon. It’s that kind of dish that feels fancy but comes together effortlessly, brightening up any meal with its fresh flavors and satisfying textures. Once you make it, I guarantee it will become a favorite go-to for lunches, snacks, or entertaining. Enjoy every delicious bite!
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Smashed Cucumber Toast with Artichoke Edamame Spread Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes (including thawing and toasting bread)
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Snack
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Description
A refreshing and vibrant toast recipe featuring smashed Persian cucumbers paired with a creamy artichoke edamame spread. Perfect for a light snack or appetizer, this vegan-friendly dish combines crisp textures and bright flavors with herbs, olives, and a hint of lemon zest.
Ingredients
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
- 1/3 cup jarred marinated artichoke hearts plus 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
- 1/4 cup basil leaves
- 2–3 tbsp extra virgin olive oil
To Serve
- 4 slices sourdough bread
- Flaky salt (optional)
Instructions
- Prepare Cucumbers: Halve the Persian cucumbers lengthwise and place cut side down on a cutting board. Smash them lightly along their length with the flat side of a knife to crack the flesh, then roughly cut on a diagonal into 1-inch pieces.
- Salt and Drain Cucumbers: Transfer the cucumber pieces to a bowl and sprinkle generously with kosher salt. Toss well to coat and let sit for at least 10 minutes to draw out excess water while prepping the spread.
- Make Artichoke Edamame Spread: In a food processor, combine the thawed edamame, marinated artichoke hearts and their marinade, Castelvetrano olives, roughly chopped scallion, grated garlic, lemon juice and zest, parsley, basil, olive oil, and 1/2 teaspoon kosher salt. Process until smooth, scraping down the sides as needed. If too thick, add more olive oil or artichoke marinade to achieve desired consistency.
- Season Cucumber Salad: Drain and discard any liquid from the cucumbers. Add grated garlic, lemon juice and zest, red pepper flakes (if using), sliced scallion, diced olives, and olive oil to the cucumbers. Toss well to combine and adjust salt to taste.
- Assemble Toasts: Toast the sourdough slices until golden. Spread a generous layer of the artichoke edamame spread on each slice, then top with the smashed cucumber salad. Garnish with extra parsley and flaky sea salt if desired. Serve immediately.
Notes
- For best texture, be sure to let the cucumbers sit covered with salt to draw out excess moisture to prevent soggy toast.
- The artichoke marinade adds flavor and helps smooth out the spread—you can adjust olive oil or marinade to get your preferred spread consistency.
- Use Persian cucumbers for their crispness and thin skin; regular cucumbers can be used but peel them if the skin is thick or waxed.
- This recipe is vegan and can be served as a light snack, appetizer, or breakfast.
- To add a bit of spice, include the optional red pepper flakes in the cucumber salad.
