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
Scale
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.
