If you’re searching for a fresh, vibrant, and delightfully textured snack or light meal, this Smashed Cucumber Toast with Artichoke Edamame Spread Recipe is your new best friend. It brings together the cooling crunch of smashed cucumbers with a creamy, herbaceous artichoke and edamame spread that’s as nourishing as it is delicious. Each bite bursts with Mediterranean-inspired flavors, bright lemon notes, and just a touch of peppery heat, making it a perfect anytime treat that’s super simple yet impressively tasty.
Ingredients You’ll Need
Every ingredient in this recipe plays a starring role in creating the perfect harmony of flavor, texture, and color. From the crisp cucumbers to the luscious spread enriched by herbs and olives, these essentials come together to make magic on your toast.
- Persian cucumbers: These small, crunchy cucumbers add a refreshing juiciness that’s perfect for smashing and topping.
- Kosher salt: Essential for drawing out excess moisture from cucumbers and enhancing all the flavors.
- Garlic cloves, grated: They add a subtle pungency that shines through without overpowering.
- Juice and zest of half a lemon: Brightens the dish with a lively citrus tang.
- Red pepper flakes (optional): For a gentle kick that lifts the flavor profile.
- Scallions: Both sliced and roughly chopped used for freshness and a mild oniony crunch.
- Castelvetrano olives, diced and whole: These olives bring buttery richness and a salty bite.
- Extra virgin olive oil: Adds silkiness and depth to both the spread and cucumber topping.
- Frozen edamame: The base of our creamy spread, adding an unexpectedly smooth, nutty note.
- Jarred marinated artichoke hearts plus marinade: Impart savory complexity and tangy bite to the spread.
- Fresh parsley and basil leaves: Herbaceous bursts that give the dish its fresh garden aroma.
- Sourdough bread slices: The perfect sturdy, tangy foundation for all those toppings.
- Flaky salt (optional): For a final crunchy, salty finish that elevates each bite.
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 on your board. Using the flat side of your knife blade, give the cucumber a good smack along its length to crack it open — this smashing technique helps break down the cucumbers and releases more flavor in each bite. Then cut them roughly on a bias into 1-inch pieces. Toss the chunks with kosher salt and let them sit for at least 10 minutes so all the extra watery goodness drains out, giving you a crispier topping later.
Step 2: Whip Up the Artichoke Edamame Spread
The star of the show is the spread. Into a food processor, toss thawed or cooked edamame, marinated artichoke hearts and their marinade, diced olives, scallion, grated garlic, lemon zest and juice, parsley, basil, olive oil, and half a teaspoon of kosher salt. Blend until smooth—don’t be shy about scraping the sides to get that perfect creamy consistency. If it feels too thick or isn’t blending well, drizzle in a bit more olive oil or artichoke marinade to loosen it up. This spread is a dreamy combo of buttery, tangy, and herbaceous flavors that will have you spreading it on everything.
Step 3: Finish the Cucumber Salad
After the cucumbers have rested, drain off any liquid that has settled at the bottom of the bowl. Add in the grated garlic, lemon zest and juice, red pepper flakes if you’re using them, scallion slices, diced olives, and a tablespoon of olive oil. Toss gently to combine so each cucumber piece is coated in those vibrant, bright flavors. Taste and adjust salt as needed to perfectly balance the sharpness and saltiness with the cool cucumber crunch.
Step 4: Toast and Assemble
Toast your sourdough slices until they’re golden and just crisp enough to hold the toppings without getting soggy. Generously spread the artichoke edamame spread onto each slice, then pile on the smashed cucumber mixture. Finish off with extra fresh parsley leaves and a sprinkle of flaky salt if you want a touch of crunch and seasoning magic. The contrast of creamy spread, crunchy cucumbers, and toasted bread is irresistibly good.
How to Serve Smashed Cucumber Toast with Artichoke Edamame Spread Recipe
Garnishes
To elevate this already vibrant dish, scatter extra parsley or even some torn basil leaves on top. A few more diced Castelvetrano olives or a pinch of red pepper flakes can bring a final layer of visual pop and flavor complexity. If you like a bit of brightness, a few drops of extra lemon juice just before serving breathe fresh life into each bite.
Side Dishes
This recipe shines as part of a light lunch or snack, but you can easily complement it with a crisp green salad or a bowl of soup for a more filling meal. Think along the lines of a simple arugula salad with a lemon vinaigrette or a chilled gazpacho to keep up with the fresh, summery vibes.
Creative Ways to Present
Hosting a casual get-together? Cut the toast into bite-sized crostini for an elegant appetizer. Layer the spread and cucumber salad in small glasses or jars for a modern, layered dip presentation that’s perfect for sharing. The natural colors and textures are so beautiful, presentation can be as simple as a rustic wooden board adorned with fresh herbs and lemon wedges.
Make Ahead and Storage
Storing Leftovers
You can easily store leftover smashed cucumber salad and artichoke edamame spread separately in airtight containers in the fridge for up to 3 days. Keep the bread separate to avoid sogginess, then assemble fresh before serving to enjoy that delightful crunch.
Freezing
The artichoke edamame spread freezes well! Portion it into a freezer-safe container, leaving some headspace, and freeze for up to 2 months. Thaw overnight in the refrigerator and give it a quick stir or add a splash of olive oil before serving.
Reheating
Enjoy this toast best fresh or at room temperature. If you want to warm the bread before assembling, pop it in the oven for a few minutes. The spread and cucumber topping are delicious cool or at room temp, so no need to heat those.
FAQs
Can I use regular cucumbers instead of Persian cucumbers?
Yes, you certainly can! Just keep in mind that Persian cucumbers are less seedy and more tender, so if you use regular cucumbers, you might want to scoop out some of the seeds to avoid excess water.
Is the artichoke edamame spread vegan?
Absolutely! All the ingredients in the spread are plant-based, making this recipe an excellent choice for vegan and vegetarian diets.
Can I prepare the spread without a food processor?
While a food processor makes the process much easier, you can mash the edamame and artichokes by hand with a fork or potato masher, then finely chop the herbs and garlic to mix in thoroughly.
What if I don’t have Castelvetrano olives?
No worries! You can substitute with green olives or even Kalamata olives for a slightly different flavor profile — just choose olives you love to eat on their own.
How spicy does the red pepper flakes make this dish?
It adds just a gentle warmth that complements the cool cucumber and creamy spread. If you prefer no heat, feel free to leave them out completely.
Final Thoughts
I’m so excited for you to try this Smashed Cucumber Toast with Artichoke Edamame Spread Recipe because it’s one of those dishes that feels like sunshine on a plate. Quick to make, packed with fresh flavors and wonderful textures, it’s perfect for anytime you want something light but satisfying. Once you taste that creamy spread with the zingy smashed cucumbers on crunchy sourdough, I promise you’ll want to make this again and again!
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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
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A refreshing and vibrant vegetarian toast featuring smashed Persian cucumbers tossed with bright flavors atop sourdough bread smeared with a creamy artichoke and edamame spread. This easy-to-make snack or light meal combines cool, tangy, and herbaceous notes for a healthy and satisfying dish perfect for spring and summer.
Ingredients
Cucumbers and Topping
- 5 Persian cucumbers
- Kosher salt
- 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
Edamame Artichoke Spread
- 12 oz bag frozen edamame, thawed or cooked according to package instructions
- 1/3 cup jarred marinated artichoke hearts plus 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 plus extra for garnish
- 1/4 cup basil leaves
- 2–3 tbsp extra virgin olive oil
For Serving
- 4 slices sourdough bread
- Flaky salt (optional)
Instructions
- Crack and chop cucumbers: Halve the cucumbers lengthwise. Lay them cut side down on a cutting board, then place the flat side of your knife blade on top and use your hand to firmly smack down their length to crack them. Roughly chop the cracked cucumbers on a bias into 1-inch pieces.
- Salt and draw out moisture: Transfer the chopped cucumbers to a bowl, sprinkle generously with kosher salt, and toss to coat. Let sit for at least 10 minutes to draw out excess water while you prepare the spread.
- Prepare edamame artichoke spread: In a food processor, combine thawed edamame, jarred artichoke hearts and marinade, Castelvetrano olives, roughly chopped scallion, grated garlic, lemon zest and juice, parsley, basil, olive oil, and 1/2 teaspoon kosher salt. Process until smooth, scraping down sides as needed. If mixture is too thick, add a bit more olive oil or artichoke marinade and blend again.
- Assemble cucumber topping: Discard any liquid accumulated in the bowl with cucumbers. Add grated garlic, lemon juice and zest, red pepper flakes (if using), thinly sliced scallion, diced olives, and olive oil to the cucumbers. Toss gently to combine, then taste and adjust salt as desired.
- Toast and serve: Toast sourdough slices until golden and crisp. Spread each slice generously with the edamame artichoke spread. Top with the prepared smashed cucumbers, garnish with extra parsley leaves and flaky sea salt if desired. Serve immediately.
Notes
- Using kosher salt on cucumbers helps draw out excess moisture for a crisp texture.
- Make sure to use thawed or cooked edamame for easier blending.
- If you like a spicier bite, feel free to increase red pepper flakes.
- Sourdough bread provides a sturdy base but you can substitute with any rustic bread.
- The artichoke marinade adds extra flavor and can thin the spread consistency if needed.
- Best served fresh to maintain cucumber crunch and bread texture.
