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
Scale
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.
