Description
A refreshing and vibrant recipe featuring smashed cucumber toast topped with a creamy, tangy artichoke edamame spread. Perfect as a light snack or appetizer, this dish combines crisp cucumbers with a flavorful Mediterranean-inspired spread on toasted sourdough bread.
Ingredients
Scale
Cucumber Salad
- 5 Persian cucumbers
- Kosher salt, generous pinch plus 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 according to package instructions
- 1/3 cup jarred marinated artichoke hearts plus 3 tbsp of the artichoke marinade
- 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
Serving
- 4 slices sourdough bread, for serving
- Flaky salt, for serving (optional)
Instructions
- Prepare Cucumbers: Halve the cucumbers lengthwise and lay cut side down on a cutting board. Use the flat of a knife blade and gently smack the cucumbers lengthwise to crack them. Roughly cut into 1-inch pieces on a bias.
- Salt Cucumbers: Transfer the cucumber pieces 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 preparing the spread.
- Make Spread: In a food processor, combine thawed edamame, marinated artichoke hearts and their marinade, olives, 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. Add more olive oil or marinade to achieve desired consistency.
- Finish Cucumbers: Drain and discard any liquid pooled at the bottom of the cucumber bowl. Add grated garlic, lemon juice and zest, red pepper flakes, thinly sliced scallion, diced olives, and olive oil to the cucumbers. Toss to combine, then adjust salt to taste.
- Assemble Toasts: Toast the sourdough bread slices until golden. Spread a generous amount of the artichoke edamame spread on each slice. Top with the dressed cucumbers, extra parsley, and sprinkle flaky sea salt if desired. Serve immediately.
Notes
- Using Persian cucumbers or another thin-skinned cucumber works best for this recipe.
- If you don’t have Castelvetrano olives, green olives can be a substitute.
- The artichoke marinade helps add flavor and adjust consistency; add gradually to avoid making the spread too watery.
- Letting cucumbers sit with salt helps prevent soggy toast by removing excess moisture.
- Adjust lemon juice and red pepper flakes to your preferred level of tanginess and heat.
