If you are searching for a fresh, vibrant, and utterly satisfying snack or light meal, the Smashed Cucumber Toast with Artichoke Edamame Spread Recipe is exactly what you need. This delightful dish combines the crisp, refreshing burst of smashed cucumbers with a creamy, savory spread made from artichokes and edamame. The layers of flavor, along with the crunch of toasted sourdough, create an irresistible medley that is as nourishing as it is beautiful. It’s perfect for a quick lunch, a chic appetizer, or even a light dinner when paired with the right sides. I can’t wait to walk you through making this favorite in your kitchen!
Ingredients You’ll Need
These ingredients are deceptively simple but play a crucial role in balancing flavor, texture, and visual appeal. Every component works harmoniously to ensure that each bite of your Smashed Cucumber Toast with Artichoke Edamame Spread Recipe is bursting with freshness and richness.
- Persian cucumbers: Crisp and mild, they bring a cool crunch that complements the creamy spread perfectly.
- Kosher salt: Essential for drawing out moisture from cucumbers and seasoning the spread to perfection.
- Garlic (clove(s), grated): Adds a bright, aromatic punch that lifts the whole dish.
- Lemon juice and zest: Provide a tangy freshness that brightens both spread and cucumber layers.
- Red pepper flakes (optional): Introduce a subtle heat for those who like a little kick.
- Scallion: Offers delicate oniony notes and a hint of crunch, enhancing both spread and cucumber topping.
- Castelvetrano olives: Their buttery texture and slight brininess add depth and contrast.
- Extra virgin olive oil: Rounds out flavors with a smooth richness and helps blend the spread’s ingredients.
- Frozen edamame (thawed or cooked): The creamy base that gives the spread its protein-packed body and vibrant color.
- Jarred marinated artichoke hearts plus marinade: The star component that brings a tangy, savory complexity to the spread.
- Fresh parsley and basil leaves: Herbaceous notes that brighten and freshen every bite.
- Sourdough bread: Crisp and sturdy, perfect for holding all the delicious toppings without getting soggy.
- Flaky salt (optional): The final touch that adds a delightful crunch and enhances all the flavors.
How to Make Smashed Cucumber Toast with Artichoke Edamame Spread Recipe
Step 1: Prepare the cucumbers
Start by halving the Persian cucumbers lengthwise, then place them cut side down on your cutting board. This is where the “smashed” part happens—take the flat of a knife blade and firmly smack each cucumber along its length to crack it. This crushing method lets the cucumbers absorb flavors better and creates an irresistible texture. Then, slice the smashed cucumbers into roughly 1-inch pieces on a diagonal for an appealing shape. Toss these pieces with kosher salt and set aside for at least 10 minutes. This step helps draw out excess moisture, keeping your toast from turning soggy later on.
Step 2: Blend the artichoke edamame spread
This spread is the magic that makes this recipe special. Into a food processor, add thawed or cooked edamame, marinated artichoke hearts with some of the marinade, diced Castelvetrano olives, chopped scallion, roughly grated garlic, lemon zest and juice, fresh parsley, basil leaves, olive oil, and a pinch of kosher salt. Pulse and blend until smooth and luscious, scraping down the sides as needed. If you notice the mixture is too thick to blend easily, add a little more olive oil or artichoke marinade to achieve a creamy consistency that spreads beautifully on toast.
Step 3: Toss the smashed cucumbers with seasonings
Return to your cucumbers and drain any liquid that has collected. Add freshly grated garlic, more lemon juice and zest, red pepper flakes if you’re opting for a touch of heat, thinly sliced scallion, diced olives, and drizzle olive oil over everything. Gently toss to combine all these fresh elements. Take a moment to taste and adjust salt or acidity—it should be bright, flavorful, and perfectly balanced.
Step 4: Toast and assemble
Toast your sourdough bread until golden and crunchy—it’s the perfect base for holding the layers of the spread and cucumbers. Spread a generous amount of the artichoke edamame blend on each slice, then pile on the smashed cucumbers. For the final flourish, sprinkle with extra parsley and a pinch of flaky sea salt to create delightful bursts of flavor and texture in every bite.
How to Serve Smashed Cucumber Toast with Artichoke Edamame Spread Recipe
Garnishes
Fresh herbs like parsley or basil add a pop of color and freshness. A sprinkle of flaky sea salt enhances texture and flavor. For a little extra zing, a light drizzle of good quality olive oil or a few red pepper flakes will add warmth and complexity.
Side Dishes
This toast pairs wonderfully with a crisp green salad dressed in lemon vinaigrette for a refreshing complement. Alternatively, roasted root vegetables or a light bowl of soup can make the meal more substantial without overpowering the delicate flavors of the toast.
Creative Ways to Present
Serve the smashed cucumber toast open-faced on a rustic wooden board for a casual vibe, or cut each slice into bite-sized pieces for an elegant appetizer at your next gathering. For a fun twist, layer the components in a glass as a savory parfait to impress guests and delight taste buds.
Make Ahead and Storage
Storing Leftovers
Keep any leftover edamame artichoke spread in an airtight container in the refrigerator for up to 3 days. Store smashed cucumbers separately to maintain their texture, and toast bread fresh when ready to serve.
Freezing
The spread can be frozen for up to 1 month, but the smashed cucumbers do not freeze well due to their high water content. Thaw the spread in the fridge overnight before using, and give it a good stir to restore its creamy texture.
Reheating
Because this recipe is best served fresh and cold, reheating isn’t necessary. If you want the spread a little softer, let it come to room temperature before spreading. Toast fresh bread before assembling for the best texture contrast.
FAQs
Can I use other types of cucumbers?
Yes, though Persian cucumbers are ideal for their tender skin and fewer seeds, you can use English cucumbers or Kirby cucumbers. Just adjust the salt timing a bit to draw out moisture accordingly.
Is the artichoke edamame spread vegan?
Absolutely! This recipe uses only plant-based ingredients, making it a healthy and hearty vegan option.
Can I make the spread without a food processor?
You could mash the ingredients by hand using a fork or potato masher, but the food processor ensures a smooth, creamy texture that is harder to achieve manually.
How spicy does the red pepper flakes make this dish?
The red pepper flakes add just a subtle warmth. You can omit them entirely or adjust the amount to suit your heat preference.
What kind of bread works best?
Sourdough’s tangy flavor and sturdy texture make it the perfect choice, but you can also try a rustic whole grain or rye bread if you prefer.
Final Thoughts
I hope you feel inspired to whip up the Smashed Cucumber Toast with Artichoke Edamame Spread Recipe soon. It’s a burst of fresh summer flavors layered with silky, herby goodness that delights every sense. Whether you need a nourishing snack or a fun dish to share, this recipe will quickly become one of your favorites. Enjoy making it, sharing it, and most of all, savoring every bite!
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Smashed Cucumber Toast with Artichoke Edamame Spread Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Snack, Appetizer, Light Meal
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A refreshing and vibrant toast recipe featuring smashed Persian cucumbers combined with a creamy artichoke and edamame spread, perfect for a light lunch or snack. This dish balances bright citrus flavors, herbaceous notes, and a touch of heat, all served on crispy toasted sourdough.
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 frozen edamame, thawed or cooked
- 1/3 cup jarred marinated artichoke hearts
- 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 fresh basil leaves
- 2–3 tbsp extra virgin olive oil
For Serving
- 4 slices sourdough bread
- Flaky salt (optional)
Instructions
- Prepare the Cucumbers: Halve the cucumbers lengthwise and place them cut side down on a cutting board. Using the flat side of a knife blade, firmly smack the cucumbers down their length to crack them, then roughly chop on a bias into approximately 1-inch pieces.
- Salt and Drain: Place the chopped cucumbers in a bowl, sprinkle generously with kosher salt, and toss to coat. Set aside for at least 10 minutes to allow excess water to be drawn out while you prepare the spread.
- Make the Edamame Artichoke Spread: In a food processor, combine the thawed edamame, marinated artichoke hearts, artichoke marinade, Castelvetrano olives, scallion, grated garlic, lemon zest and juice, parsley, basil, olive oil, and 1/2 teaspoon kosher salt. Process until smooth, scraping down the sides as necessary. If the spread is too thick, add more olive oil or artichoke marinade to achieve a creamy consistency and process again.
- Finish the Cucumber Salad: Drain the liquid that has pooled under the cucumbers and discard it. To the cucumbers, add grated garlic, lemon juice and zest, red pepper flakes (if using), sliced scallion, diced olives, and olive oil. Toss everything together well, then taste and adjust seasoning with additional salt if needed.
- Assemble the Toasts: Toast the slices of sourdough bread until crisp. Spread a generous layer of the artichoke edamame mixture onto each toast. Top with a portion of the dressed smashed cucumbers. Garnish with extra parsley leaves and flaky sea salt, if desired. Serve immediately.
Notes
- Use Persian cucumbers for their small size and thin skin to avoid peeling.
- Marinated artichoke hearts add acidity and flavor, but you can substitute with fresh cooked artichokes if preferred.
- The red pepper flakes are optional; omit or adjust amount based on your spice preference.
- To keep the spread smooth, ensure edamame are well thawed or cooked adequately before processing.
- Best served fresh to maintain crisp textures of cucumbers and toast.
