Smashed Cucumber Toast with Artichoke Spread
Ingredients
Smashed cucumbers
- 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
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 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
Preparation
Halve the cucumbers lengthwise, then lay cut side down on a cutting board. Place the flat of your blade on top of the cucumber and use your other hand to smack the cucumber down its length to crack them. Roughly cut them on a bias into 1 inch pieces.
Transfer the cucumbers to a bowl and sprinkle with a generous pinch of salt. Toss to coat, then set to the side for at least 10 minutes to draw out excess water while you prep your spread.
To a food processor add the thawed edamame, artichoke hearts, marinade, olives, scallion, garlic, lemon zest and juice, parsley, basil, oil, and 1/2 tsp kosher salt. Process the mixture, scraping down the sides as needed until smooth. If the mixture is too thick and not blending well, add a little more oil or artichoke marinade and process again.
Return to the cucumbers and discard any of the liquid that has pooled at the bottom of the bowl. To the bowl of cucumbers, add the garlic, lemon juice and zest, red pepper flakes, scallion, olives, and oil. Toss together to combine, then taste and adjust salt to your liking.
To assemble, toast bread then smear with a generous serving of the spread. Top with some cucumbers, extra parsley and flaky sea salt.
