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
Scale
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.
