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If you’re craving a fresh, vibrant snack or light meal that’s bursting with flavor and texture, the Smashed Cucumber Toast with Artichoke Edamame Spread Recipe is about to become your new favorite. This dish beautifully combines crisp, smashed cucumbers with a creamy, herbaceous spread made from edamame and marinated artichokes, all piled atop perfectly toasted sourdough. It’s a refreshing, satisfying bite that feels indulgent but is wonderfully wholesome and easy to make.
Ingredients You’ll Need
Every ingredient in this dish plays a starring role, from the cool crunch of Persian cucumbers to the silky richness of the artichoke edamame spread. These simple, fresh ingredients come together to create a perfect harmony of bright, savory, and tangy flavors along with fantastic texture and color contrast.
- Persian cucumbers (5): Their crispness and thin skins make them ideal for smashing without bitterness.
- Kosher salt: Essential for drawing out moisture from the cucumbers and enhancing overall flavor.
- Garlic, grated (2 cloves total): Adds a punch of savory depth to both the cucumber topping and spread.
- Lemon juice and zest (from 1 lemon total): Brings refreshing brightness and a subtle tang that lifts the entire dish.
- Red pepper flakes (1/4 tsp, optional): A gentle kick of heat that balances the fresh flavors.
- Scallions (2): Thinly sliced and roughly chopped rounds for freshness and a mild onion aroma.
- Castelvetrano olives (5 tbsp, divided): Adds a buttery, salty richness and a pop of green color.
- Extra virgin olive oil (4-5 tbsp total): For silkiness in the spread and a luscious finish on the cucumbers.
- Frozen edamame (12 oz, thawed): Provides the creamy, plant-based base for the spread packed with protein.
- Marinated artichoke hearts (1/3 cup) plus 3 tbsp marinade: Imparts tang and umami depth to the spread.
- Fresh parsley leaves (1/4 cup plus extra): Bright herbaceous note perfect for blending and garnish.
- Basil leaves (1/4 cup): Adds a sweet, slightly peppery aroma balancing the lemon and garlic.
- Sourdough bread (4 slices): Thick slices that toast nicely, providing a sturdy, flavorful base.
- Flaky salt (optional): A finishing touch for the perfect crunchy burst on top.
How to Make Smashed Cucumber Toast with Artichoke Edamame Spread Recipe
Step 1: Prepare and Smash the Cucumbers
Start by halving the Persian cucumbers lengthwise and placing them cut-side down. Take the flat of your knife and firmly smack the cucumbers along their length to create cracks—this smashing technique unlocks texture and lets the cucumbers soak up the flavors that come next. After smashing, cut them into roughly 1-inch bias pieces, which makes them perfect for piling on your toast.
Step 2: Salt and Rest the Cucumbers
Transfer the smashed cucumber pieces to a bowl and sprinkle with a generous pinch of kosher salt. Toss to coat evenly, then set aside for at least 10 minutes. This resting step draws out excess moisture, ensuring your toast doesn’t get soggy and your bites stay crisp and refreshing.
Step 3: Make the Artichoke Edamame Spread
While the cucumbers rest, add thawed edamame, marinated artichoke hearts and their marinade, diced Castelvetrano olives, roughly chopped scallion, a large clove of grated garlic, lemon juice and zest, fresh parsley, basil, extra virgin olive oil, and a touch of kosher salt to a food processor. Blend until smooth and creamy, scraping down the sides as needed. If the spread feels too thick, simply add more artichoke marinade or olive oil and process again—your goal is a silky texture that spreads easily but holds its body.
Step 4: Season the Cucumbers
Return to the cucumbers and discard any liquid that has accumulated in the bowl. Add the second clove of grated garlic, lemon juice and zest, red pepper flakes (if using), thinly sliced scallion, diced olives, and olive oil to the cucumbers. Toss everything together gently to combine well, then taste and adjust salt if needed. This mixture should be bright, slightly tangy, and bursting with fresh crunch.
Step 5: Assemble the Toasts
Toast your sourdough slices until golden and crispy. Generously smear each slice with a thick layer of the artichoke edamame spread, then pile on a serving of the smashed cucumber mixture. Finish with a sprinkle of extra parsley and a pinch of flaky salt if desired to add that final burst of freshness and crunch.
How to Serve Smashed Cucumber Toast with Artichoke Edamame Spread Recipe
Garnishes
The simplest garnishes often make the biggest impact. A little more fresh parsley on top provides vivid color and a pop of herbaceous brightness. Adding a few flakes of sea salt on the very end contrasts beautifully with the creamy spread and crisp cucumbers. For a subtle heat, a light dusting of additional red pepper flakes works wonders.
Side Dishes
This recipe shines as a light lunch or snack but also pairs beautifully with fresh salads, such as a crisp mixed greens salad with lemon vinaigrette or a bright tomato and basil salad. For heartier options, grilled chicken or a bowl of chilled gazpacho makes a lovely accompaniment that complements the fresh Mediterranean-inspired flavors.
Creative Ways to Present
Change things up by serving the smashed cucumber topping and artichoke edamame spread in a pretty bowl with crostini on the side for a DIY assemblage experience, perfect for casual gatherings. You can also try cutting the toasted sourdough into playful bite-sized pieces for appetizers or layering the spread and cucumbers inside pita pockets for a handheld twist.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the artichoke edamame spread and smashed cucumber mixture separately in airtight containers in the refrigerator. Both will stay fresh and delicious for 3-4 days. Keeping them separate prevents sogginess and preserves the texture of the spread and cucumbers.
Freezing
The artichoke edamame spread can be frozen for up to 1 month in a sealed container or freezer bag, though freshness is best enjoyed fresh or refrigerated within a few days. The smashed cucumber mixture does not freeze well due to its watery nature and is best enjoyed fresh.
Reheating
Because this recipe is best served cool or at room temperature, no reheating is necessary. Simply enjoying the spread directly from the fridge or letting it come to room temperature for a few minutes brings out the flavor beautifully. Toast fresh bread each time to keep the crunch!
FAQs
Can I use regular cucumbers instead of Persian cucumbers?
Absolutely! Just make sure to peel the thicker skin if it’s waxed or bitter, and follow the same smashing technique to achieve that perfect texture.
Is this recipe vegan and gluten-free?
Yes, the recipe is naturally vegan. For a gluten-free option, just swap the sourdough bread with your favorite gluten-free loaf or crispbread.
Can I prepare the spread ahead of time?
Yes! The artichoke edamame spread is wonderful when made a day in advance as the flavors deepen. Just store it in an airtight container in the fridge.
What can I substitute for Castelvetrano olives?
If you can’t find Castelvetrano olives, mild green olives or even pitted green olives work well. They offer a similar buttery, slightly tangy flavor that complements the spread.
Can I add other herbs to the spread?
Definitely! Feel free to experiment with fresh dill, cilantro, or mint for a unique twist, though parsley and basil keep it classic and bright.
Final Thoughts
This Smashed Cucumber Toast with Artichoke Edamame Spread Recipe is a wonderful celebration of fresh, wholesome ingredients that come together effortlessly but offer a sophisticated flavor experience. Whether for a sunny brunch, a light dinner, or impressive appetizers, these toasts are sure to delight your taste buds and become a staple in your recipe box. Give it a try and enjoy every vibrant, creamy, crunchy bite!
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Smashed Cucumber Toast with Artichoke Edamame Spread Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes (including edamame cooking if needed)
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A refreshing and vibrant smashed cucumber toast topped with a creamy artichoke edamame spread, perfect for a light snack or appetizer. This recipe combines crisp cucumbers, flavorful olives, fresh herbs, and a tangy lemon-garlic dressing, served on toasted sourdough bread for a delightful blend of textures and tastes.
Ingredients
Cucumbers
- 5 Persian cucumbers
- Kosher salt, as needed
- 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 according to 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, for serving (optional)
Instructions
- Prepare the Cucumbers: Halve the cucumbers lengthwise and lay them cut side down on a cutting board. Use the flat side of a knife blade to firmly smack down the cucumbers along their length to crack them. Then, roughly cut the cucumbers on a bias into 1-inch pieces.
- Salt the Cucumbers: Transfer the chopped cucumbers to a bowl and sprinkle generously with kosher salt. Toss well to coat evenly. Set aside for at least 10 minutes to draw out excess moisture.
- Make the Artichoke Edamame Spread: In a food processor, combine the thawed edamame, jarred marinated artichoke hearts with 3 tablespoons of their 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 difficult to blend, add more olive oil or artichoke marinade incrementally and process again until desired smoothness is reached.
- Season the Cucumbers: Drain and discard any liquid accumulated in the cucumbers’ bowl. Add grated garlic, lemon juice and zest, red pepper flakes (if using), thinly sliced scallion, diced olives, and 1 tablespoon extra virgin olive oil. Toss to combine thoroughly. Taste and adjust salt as needed.
- Assemble the Toasts: Toast the sourdough bread slices lightly until golden and crisp. Spread a generous layer of the artichoke edamame spread evenly over each slice. Top with a portion of the seasoned smashed cucumbers. Garnish with extra parsley leaves and a sprinkle of flaky sea salt if desired.
Notes
- Use Persian cucumbers for their small size and tender skin, which doesn’t require peeling.
- Smashing cucumbers helps create a rustic texture and unlocks their juices for more flavor absorption.
- If you don’t have Castelvetrano olives, you can substitute with other mild green olives.
- The artichoke marinade adds flavorful acidity; adjust olive oil and marinade ratios to blend consistency and taste.
- Serve immediately after assembly to maintain crisp textures.
