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
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 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.
