Description
A fresh and vibrant smashed cucumber toast topped with a creamy artichoke edamame spread, perfect for a light and healthy snack or appetizer. This recipe combines crunchy cucumbers with a flavorful, herbaceous spread packed with protein and Mediterranean flavors.
Ingredients
Cucumbers
- 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
Artichoke Edamame Spread
- 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
To Serve
- 4 slices sourdough bread
- Flaky salt (optional)
Instructions
- Prep and Smash Cucumbers: Halve the cucumbers lengthwise and place cut side down on a cutting board. Using the flat side of a knife blade, gently smash the cucumbers lengthwise to crack them. Then roughly cut them on a bias into 1-inch pieces.
- Salt and Drain Cucumbers: Transfer the cucumber pieces to a bowl, sprinkle generously with kosher salt, and toss to coat. Let them sit for at least 10 minutes to draw out excess water while you prepare the spread.
- Prepare the Edamame Artichoke Spread: In a food processor, combine the thawed edamame, artichoke hearts, artichoke marinade, Castelvetrano olives, chopped 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 needed. If the mixture seems too thick, add more olive oil or artichoke marinade and blend again until creamy.
- Season the Cucumbers: Drain any excess liquid from the cucumbers. Add the grated garlic, lemon juice and zest, red pepper flakes (if using), thinly sliced scallion, diced olives, and olive oil to the cucumbers. Toss to combine well, then taste and adjust seasoning with salt as needed.
- Toast Bread and Assemble: Toast the sourdough slices to your preference. Spread a generous layer of the edamame artichoke spread over each slice. Top with a serving of the seasoned smashed cucumbers. Garnish with extra parsley and flaky sea salt if desired. Serve immediately.
Notes
- Persian cucumbers are preferred for their thin skin and fewer seeds, but any cucumber can be used.
- Allowing cucumbers to sit with salt helps remove excess moisture, preventing soggy toast.
- The spread can be stored in the refrigerator for up to 3 days.
- Add a pinch of red pepper flakes for a subtle kick or omit if you prefer mild flavors.
- Castelvetrano olives add a mild, buttery flavor; regular olives can be substituted if unavailable.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mediterranean
