Name: Smashed Cucumber Toast with Artichoke Edamame Spread Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 5 Persian cucumbers; Kosher salt (generous pinch and 1/2 tsp); 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; 12 oz bag frozen edamame, thawed or cooked as per package; 1/3 cup jarred marinated artichoke hearts plus 3 tbsp 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; 1/2 tsp kosher salt; 4 slices sourdough bread; Flaky salt (optional)

Jump to Recipe· 3.9 from 40 reviews

If you’re looking for a fresh and vibrant way to elevate your snack game, this Smashed Cucumber Toast with Artichoke Edamame Spread Recipe is an absolute must-try. It perfectly balances creamy, tangy, and crisp elements, bringing together smashed cucumbers bursting with bright flavors on a bed of luscious artichoke and edamame spread. Each bite is a delightful dance of textures and tastes that feels both sophisticated and totally accessible. Whether you’re serving it for a light lunch, a crunchy appetizer, or a snack to impress guests, this recipe offers a refreshing twist that turns simple ingredients into a flavorful experience.

Ingredients You’ll Need

A white bowl sits on a white marbled surface filled with a fresh green salad made of sliced cucumbers, light green chopped olives, and thin round slices of green onions layered on top. The cucumbers are cut into uneven chunks and rings showing their bright green skin and pale watery inside. The olives are finely chopped and scattered mainly on one side. A small amount of reddish chili flakes peek through the cucumbers and green onions, adding a hint of color contrast. The overall texture is fresh and crunchy, with scattered pieces showing soft and slightly rough edges. The photo was taken with an iphone --ar 4:5 --v 7

This recipe shines because of its straightforward, pantry-friendly ingredients that come together harmoniously to deliver a complex flavor profile. Each component plays an important role in texture, brightness, and depth, creating a toast that’s as beautiful as it is delicious.

Persian cucumbers: Crisp and juicy, perfect for smashing and adding a refreshing crunch.
Kosher salt: Draws out moisture from cucumbers and enhances all the flavors.
Garlic (grated): Adds aromatic warmth and a subtle spicy kick.
Lemon juice and zest: Brings a bright, citrusy tang that lifts the entire dish.
Red pepper flakes (optional): For a gentle heat that balances the creamy spread.
Scallion: Fresh, mild onion flavor to add some depth.
Castelvetrano olives: Buttery and slightly sweet, these olives add a rich saltiness.
Extra virgin olive oil: Smooth, fruity oil to bind everything with a luxurious finish.
Frozen edamame: Nutty and protein-packed, forming the base of the creamy spread.
Marinated artichoke hearts and their marinade: Tangy and savory, giving the spread bold flavor and complexity.
Fresh parsley and basil leaves: Herbal brightness that enlivens both spread and topping.
Sourdough bread: Crisp and chewy, the perfect sturdy base for holding all those vibrant flavors.
Flaky salt (optional): Added at the end for an extra crackle and seasoning boost.

How to Make Smashed Cucumber Toast with Artichoke Edamame Spread Recipe

Step 1: Smash and Prepare the Cucumbers

Start by halving the Persian cucumbers lengthwise and placing them cut side down. Use the flat of your knife blade to gently smack along their length—this cracks them open just right, so you get wonderful texture after cutting. Roughly chop the cracked cucumbers into one-inch pieces, then toss them with a good pinch of kosher salt. Setting them aside for at least 10 minutes allows excess water to be drawn out so your toasts won’t get soggy.

Step 2: Whip Up the Artichoke Edamame Spread

Next, gather your thawed edamame, marinated artichoke hearts (including some marinade for extra flavor), Castelvetrano olives, scallion, grated garlic, lemon juice and zest, fresh parsley and basil, extra virgin olive oil, and kosher salt. Add all these ingredients to a food processor and blend until smooth, stopping occasionally to scrape down the sides. If the spread seems too thick or a bit stubborn to blend, feel free to add a little more olive oil or artichoke marinade to achieve a creamy, luscious consistency.

Step 3: Toss the Cucumber Salad

Once your cucumbers have released their water, drain off any liquid and return them to the bowl. Add in grated garlic, lemon juice and zest, red pepper flakes if using, thinly sliced scallion, diced olives, and a drizzle of olive oil. Toss everything together gently to combine the fresh flavors and season well with salt. This cucumber mix adds a zesty crunchiness that perfectly contrasts with the creamy spread.

Step 4: Toast and Assemble

Toast your sourdough slices until they’re golden and crisp, providing a sturdy, flavorful base for the spread and cucumber topping. Smear each slice generously with the artichoke edamame spread, then crown with a generous helping of the smashed cucumber salad. Finish off with a sprinkle of fresh parsley and flaky sea salt for an irresistible finish.

How to Serve Smashed Cucumber Toast with Artichoke Edamame Spread Recipe

A single slice of dark toasted bread sits on a white plate with scalloped edges and a few small pieces of green herbs scattered on the plate. The bread is covered with a thick, pale green spread that has a creamy, slightly grainy texture. On top of the spread, there is a layer of fresh, thinly sliced light green cucumber pieces mixed with small chunks of pale green avocado and bright green herbs like parsley. The topping is sprinkled with coarse grains of white salt and tiny red chili flakes. The whole dish rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs like parsley or basil leaves add a pop of color and an herbal note that complements the tangy and creamy flavors. A sprinkle of flaky sea salt or a dash of finely grated lemon zest can brighten things up and add a little extra sparkle right before serving.

Side Dishes

This toast pairs wonderfully with light salads, chilled soups like gazpacho, or a crisp glass of white wine or sparkling water with lemon. Consider serving alongside Mediterranean-inspired sides like roasted cherry tomatoes or a simple marinated vegetable platter for a complete, refreshing meal.

Creative Ways to Present

For party platters, cut the toast into smaller squares or rectangles and stack the smashed cucumber mixture using a piping bag for a fancy presentation. You can also serve the artichoke edamame spread as a dip with crisp breadsticks or veggie crudités for an alternative bite-sized option. Using heirloom cucumbers or adding edible flowers on top can make this dish as stunning as it is delicious.

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftover smashed cucumber salad or artichoke edamame spread, store them separately in airtight containers in the fridge. The spread should keep well for up to 4 days, and cucumbers for about 2 days before they start to lose their crunch.

Freezing

The artichoke edamame spread is freezer-friendly and can be stored for up to 1 month in a tightly sealed container. Thaw it overnight in the fridge before using. Avoid freezing the smashed cucumbers, though, as their texture will suffer once thawed.

Reheating

This recipe is best served cold or at room temperature, so reheating isn’t necessary. Just give the spread a good stir after thawing, and toast fresh bread before assembling for the best flavor and texture.

FAQs

Can I use regular cucumbers instead of Persian?

Yes, you can substitute with English or Kirby cucumbers if Persian are unavailable. Just make sure to remove any large seeds and adjust the smashing technique to ensure the texture stays crisp but not watery.

Is this recipe vegan and gluten-free?

Absolutely! The artichoke edamame spread is plant-based, and substituting the sourdough with gluten-free bread keeps the entire dish gluten-free and vegan-friendly.

How spicy is the red pepper flakes in this recipe?

The red pepper flakes add a gentle warmth, but you can adjust or omit them based on your heat preference. This allows the fresh cucumber and tangy spread to shine without being overwhelmed.

Can I prepare the spread in advance?

Definitely! The spread actually benefits from resting, as the flavors meld beautifully after sitting overnight in the fridge, making it an easy make-ahead component for quick assembly later.

What type of olives work best here?

Castelvetrano olives are recommended for their mild, buttery flavor, but if you can’t find them, green olives without the pit or a mild brine-cured olive will work just fine.

Final Thoughts

This Smashed Cucumber Toast with Artichoke Edamame Spread Recipe is a fantastic way to brighten up your snack rotation and impress your friends with something both healthy and incredibly tasty. The vibrant flavors and satisfying textures make it perfect for any time of day, whether you’re craving a light lunch or a flavorful appetizer. Trust me, once you try it, you’ll want to keep this recipe in your favorites to serve again and again.