If you are looking for a fresh, vibrant snack that bursts with flavor and texture, let me introduce you to the delightful Smashed Cucumber Toast with Artichoke Edamame Spread Recipe. This light yet satisfying dish combines the crisp coolness of smashed cucumbers with a creamy, herbaceous spread made from edamame and marinated artichokes, all nestled on toasted sourdough. It’s a perfect balance of tangy, savory, and herb-filled flavors that will quickly become a favorite whether you are entertaining guests or craving a nourishing mid-day bite.
Ingredients You’ll Need
The magic of this recipe lies in its thoughtful simplicity—each ingredient plays a distinct role in crafting the perfect harmony of taste, texture, and color. From the bright green of fresh herbs and edamame to the punch of lemon zest and the salty pop of Castelvetrano olives, these essentials come together beautifully to make an unforgettable snack.
- 5 Persian cucumbers: Crisp and cool, perfect for smashing and layering on bread.
- Kosher salt: Draws out excess water and enhances all the flavors.
- 1 clove garlic, grated: Adds a subtle pungent warmth to both cucumber and spread.
- Juice and zest of half a lemon: Provides zesty brightness to brighten the spread and cucumbers alike.
- 1/4 tsp red pepper flakes, optional: Offers a mild kick to balance the dish.
- 1 scallion, thinly sliced: Adds a mild onion flavor and fresh crunch to the cucumbers.
- 2 tbsp Castelvetrano olives, diced: Provides a briny, buttery note that’s simply addictive.
- 1 tbsp extra virgin olive oil: Brings a silky richness to both spread and cucumbers.
- 12 oz bag frozen edamame, thawed or cooked: The creamy base for the spread, packed with protein.
- 1/3 cup jarred marinated artichoke hearts plus 3 tbsp marinade: Adds a tangy, savory depth to the spread.
- 3 tbsp Castelvetrano olives: More olive goodness for the spread, complementing the edamame.
- 1 scallion, roughly chopped: Brings freshness and texture to the spread.
- 1 large clove garlic, grated: Infuses the spread with aromatic, savory notes.
- 1/4 cup fresh parsley leaves: Bright, herbal lift for the spread and garnish.
- 1/4 cup basil leaves: Adds a sweet, peppery layer of flavor to the spread.
- 2-3 tbsp extra virgin olive oil: Helps create a smooth, luscious spread texture.
- 4 slices sourdough bread: The robust, tangy base for delicious toast.
- Flaky salt, for serving (optional): Finishing touch to bring out all the flavors beautifully.
How to Make Smashed Cucumber Toast with Artichoke Edamame Spread Recipe
Step 1: Smash and Prep the Cucumbers
Start by halving each Persian cucumber lengthwise and placing them cut side down on your cutting board. With the flat of your knife blade, firmly smack each cucumber lengthwise to crack them open — this smashing technique helps release their natural juices and gives a rustic texture. Cut the smashed cucumbers into roughly 1-inch pieces on a bias to add visual interest and bite-sized portions perfect for toast. Then sprinkle generously with kosher salt and toss to coat. Setting the cucumbers aside lets the salt draw out any excess water to keep your toast from getting soggy while prepping the spread.
Step 2: Prepare the Artichoke Edamame Spread
While the cucumbers rest, it’s time to create that luscious artichoke edamame spread. In a food processor, blend together the thawed edamame, jarred artichoke hearts and their marinade, Castelvetrano olives, scallion, garlic, lemon zest and juice, fresh parsley and basil leaves, olive oil, and 1/2 teaspoon kosher salt. Pulse and scrape down the bowl as needed until the mixture is smooth and creamy. If it seems too thick or isn’t blending easily, add a splash more olive oil or artichoke marinade to loosen it up. You want a spreadable consistency that will generously coat each slice of bread.
Step 3: Toss the Cucumbers
After 10 minutes, return to your cucumbers and drain any liquid that has gathered at the bottom. Add grated garlic, fresh lemon juice and zest, red pepper flakes if you’re using them, thinly sliced scallion, diced olives, and olive oil. Gently toss everything to combine and infuse the cucumbers with a bright, piquant bite. Taste and adjust the seasoning with more salt or lemon juice to make sure the flavor sings vibrantly against the creamy spread.
Step 4: Toast the Bread and Assemble
Toast your sourdough slices until golden and crisp for a sturdy base. Then generously slather each slice with the artichoke edamame spread, letting that velvety layer soak joyfully into the warm bread. Top with a heaping serving of the smashed cucumber salad, scatter extra parsley leaves on top for freshness, and, if you have it on hand, finish with a pinch of flaky sea salt. Each bite delivers a delightful interplay of crunchy, creamy, tangy, and herbaceous flavors that is both nourishing and downright addictive.
How to Serve Smashed Cucumber Toast with Artichoke Edamame Spread Recipe
Garnishes
Elevate your Smashed Cucumber Toast with Artichoke Edamame Spread Recipe by adding fresh herb sprigs like parsley or basil on top, which not only add vibrant color but fresh herbal aromas. A sprinkle of flaky sea salt or freshly cracked black pepper will brighten the individual bites and add satisfying bursts of texture. For some extra zing, a light drizzle of good-quality extra virgin olive oil right before serving can make all the flavors sing together.
Side Dishes
This toast pairs perfectly with light, bright sides such as a crisp green salad tossed with lemon vinaigrette or a chilled tomato and basil salad. If you want to keep the menu plant-based and fresh, a bowl of mixed olives or marinated artichokes complements the Mediterranean vibes gloriously. For a heartier meal, a bowl of vegetable soup also warms and balances the fresh crunchiness of the toast beautifully.
Creative Ways to Present
If you’re serving guests or want to impress at brunch, consider slicing the toast into smaller crostini bites for an elegant appetizer. You can also spread the artichoke edamame mixture onto grilled pita wedges or use it as a dip with fresh vegetables alongside the smashed cucumber salad on the side. Plating with edible flowers or colorful microgreens adds a beautiful, gourmet touch that makes this simple recipe truly shine on any table.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers of the artichoke edamame spread or smashed cucumbers, store them separately in airtight containers in the refrigerator for up to three days. Keeping the components apart helps prevent the cucumbers from becoming soggy. When ready to enjoy again, simply toast fresh bread and assemble your Smashed Cucumber Toast with Artichoke Edamame Spread Recipe as usual for best texture.
Freezing
The creamy artichoke edamame spread freezes well, so feel free to portion it into a freezer-safe container for up to one month. Thaw it gently in the refrigerator overnight and stir well before spreading. Avoid freezing the smashed cucumbers or toasted bread, as their textures don’t hold up well after freezing and thawing.
Reheating
Since this recipe is best enjoyed fresh, reheating is only recommended for the sourdough bread. Toast or warm the bread slightly before spreading to regain that warm, crispy base. Avoid heating the spread or cucumbers as the fresh flavors and creamy texture are most delightful when served cold or at room temperature.
FAQs
Can I use regular cucumbers instead of Persian cucumbers?
Absolutely! While Persian cucumbers are thinner, less seedy, and have a sweeter flavor, regular cucumbers can work just fine. You might want to peel and deseed them if they are very watery to prevent sogginess in your toast.
Is the spread vegan and gluten-free?
Yes! This Smashed Cucumber Toast with Artichoke Edamame Spread Recipe is naturally vegan and gluten-free as long as you serve it on gluten-free bread or crackers. All the ingredients are plant-based and wholesome.
What can I substitute for Castelvetrano olives?
If you can’t find Castelvetrano olives, which are buttery and mild, try green olives like Manzanilla or Halkidiki for a similar briny flavor. Just avoid very salty or overpowering varieties to keep the balance right.
Can I make this recipe nut-free?
Yes, this recipe contains no nuts at all, making it a safe and delicious option for anyone with nut allergies or sensitivities.
How long does it take to make this recipe?
From start to finish, including prep, toasting, and assembly, it takes about 25 minutes. It’s a quick recipe that delivers big flavor without any complicated techniques, perfect for busy days or impromptu gatherings.
Final Thoughts
I can’t recommend this Smashed Cucumber Toast with Artichoke Edamame Spread Recipe enough. It’s a wonderful way to celebrate fresh ingredients, bold flavors, and simple techniques that impress every time. Whether you’re serving it for a light lunch, an easy appetizer, or a vibrant brunch dish, it’s always a crowd-pleaser that’s as nourishing as it is delicious. Give it a try—you just might make it a new favorite in your kitchen!
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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: Lunch, Snack
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A refreshing and vibrant smashed cucumber toast topped with a creamy artichoke edamame spread. Perfect for a light lunch or snack, this recipe combines crunchy cucumbers with a flavorful, herby spread made from edamame, artichokes, olives, and fresh herbs, served on toasted sourdough bread.
Ingredients
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 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
- Prepare the Cucumbers: Halve the cucumbers lengthwise and lay them cut side down on a cutting board. Use the flat side of a knife blade to gently smash the cucumbers along their length to crack them open. Then roughly cut the smashed cucumbers diagonally into 1-inch pieces.
- Salt the Cucumbers: Transfer the cut cucumbers into a bowl, sprinkle with a generous pinch of kosher salt, and toss to coat evenly. Let them sit for at least 10 minutes to draw out excess water while preparing the spread.
- Make the Artichoke Edamame Spread: In a food processor, combine the thawed edamame, marinated artichoke hearts, the reserved artichoke 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 the sides as needed. If the mixture is too thick, add a bit more olive oil or artichoke marinade to blend properly.
- Assemble the Cucumber Salad: Return to the cucumbers and discard any liquid that has collected at the bottom of the bowl. Add grated garlic, lemon juice and zest, red pepper flakes if using, thinly sliced scallion, diced olives, and olive oil. Toss everything to combine well. Taste and adjust seasoning with salt if needed.
- Toast and Assemble the Toasts: Toast the sourdough slices until golden. Spread a generous layer of the artichoke edamame spread on each slice. Top with a serving of the dressed smashed cucumbers, garnish with extra parsley, and sprinkle with flaky sea salt if desired. Serve immediately.
Notes
- Smashing the cucumbers helps create a pleasing texture and allows the flavors to penetrate better.
- If the edamame spread is too thick for your liking, slowly add more olive oil or artichoke marinade for a creamier consistency.
- Use Castelvetrano olives for their mild, buttery flavor to complement the spread and cucumber salad.
- To make this recipe vegan, ensure your bread does not contain any dairy or eggs.
- This recipe is best enjoyed fresh to maintain the crispness of the cucumbers and the toast.
