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
Scale
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.
