Smashed Cucumber Toast with Artichoke Edamame Spread
A smashed cucumber toast with artichoke edamame spread that packs in the protein and fiber all at once. A refreshing and easy to make breakfast perfect for spring.
Why You’ll Love This Smashed Cucumber Toast
- A great way to get protein and fiber in first thing in the morning. Using edamame as the base
- Easy to make. Outside of toasting the bread, the remainder of this recipe involves no cooking. Just blend everything up and toss together your cucumber salad.
- Elevated on the cheap. This toast makes me feel like I’m enjoying a fancy toast in a cafe. The best part, it’s actually affordable and doesn’t take a lot of time to make.
Key Ingredients and Substitutions
- Edamame: I used a 12 oz bag of frozen edamame, but if you are not a fan of edamame you can also make this with cannellini beans or chickpeas instead.
- Artichoke Hearts: I used jarred marinated artichoke hearts for the most flavor. If you decide to use canned, please note that you likely will need to add more herbs, lemon,
- Olives: I used a variety of green olives called Castelvetrano Olives. Feel free to swap with a different green olive based on your own preference or feel free to use more artichoke hearts.
- Cucumbers: I used Persian Cucumbers, but English cucumbers work just as well. If not a fan of cucumbers, try this with halved cherry tomatoes instead (no smashing required).
- Herbs: I used a mix of parsley and basil, but you can replace the basil with chives if not a fan of basil.
- Lemon: Fresh is best so you can use both the zest and juice.
- Garlic: Feel free to adjust the amount of fresh garlic you use. If you want less garlic pungency, feel free to use powered garlic instead and add the amount that works for you.
- Scallion: Not a fan of scallions? You can always use chives or a little onion powder.
- Extra Virgin Olive Oil: Use your favorite olive oil that you feel tastes the best. I recommend extra virgin olive oil has the best flavor for this blend.
How to Make a Smashed Cucumber Toast with Artichoke Edamame Spread
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 your bread then smear with a generous serving of the edamame spread. Top the bread with a serving of cucumbers, extra parsley and flaky sea salt.
Expert Tips
- If the mixture is too thick and not blending well, add a little more oil or artichoke marinade and process again until smooth.
- Change up the veggies. A lot of different veggies can work on top of this toast. Instead of smashed cucumbers, you can do marinated tomatoes or zucchini ribbons, roasted broccolini, or sautéed asparagus.
- Adjust the flavors as needed. Feel free to adjust the salt to your preference. If you want more salty and umami, add more olives to blend in. Want more freshness? Just add some extra herbs. And if you need more tang you can add more lemon juice or add a splash of white wine vinegar.
Frequently Asked Questions
The method of smashing a cucumber is a technique used in various Asian cuisine. When the cucumber gets smashed you are creating a lot of cracks and pockets within the cucumber that make it easier to soak up and hold on to the flavors you are coating it with.
Yes, here are my tips. Store the fully blended spread in an airtight container and place in the fridge for up to 5 days. If you prep the cucumber salad as is, do note when storing that the cucumbers will continue to release their liquid over time. This is totally fine, I just drain the cucumbers away from the excess liquid and top my toast with it. Storing them in an airtight container in the fridge will keep their freshness for about 2-3 days. You can prepare the cucumbers and dressing separately then combine together when ready to enjoy to help keep the freshness of the ingredients longer. Truthfully, the cucumber salad comes together really quick, so a lot of times I’ll just prep a single serving of the cucumbers using a wedge of lemon juice, oil, minced olives, and some garlic.
The only form of gluten in this recipe comes from the bread. You can swap the bread for a gluten-free bread or toast up some corn tostadas to use as a way to spread on top.
Make It Balanced
As prepared, this meal provides you a great balance of protein, carbohydrate, fiber, and veggies, which makes this a complete meal. Feel free to load up on more veggies as desired. If you want some other ways to enjoy this spread, consider the following:
- Use the spread to make some veggie pinwheels
- Enjoy with crackers and veggies as a dip
- A condiment to enjoy in a nourish bowl
More Plant-Based Breakfast Ideas
- Avocado Breakfast Flatbreads with Pickled White Beans
- Smoky Maple Tempeh Hash Breakfast Sandwiches
- Matcha Cheesecake Chia Pudding
- Savory Oatmeal with Pan-Seared Tofu
- Sticky mango Oatmeal
If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.
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Smashed Cucumber Toast with Artichoke Edamame Spread
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Blending
- Cuisine: American
- Diet: Vegan
Description
A smashed cucumber toast with artichoke edamame spread that packs in the protein and fiber all at once. A refreshing and easy to make breakfast perfect for spring.
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
- 4 slices sourdough bread, for serving
- Flaky salt, for serving (optional)
Instructions
- 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 your bread then smear with a generous serving of the edamame spread. Top the bread with a serving of cucumbers, extra parsley and flaky sea salt.
Notes
If the mixture is too thick and not blending well, add a little more oil or artichoke marinade and process again until smooth.
Change up the veggies. A lot of different veggies can work on top of this toast. Instead of smashed cucumbers, you can do marinated tomatoes or zucchini ribbons, roasted broccolini, or sautéed asparagus.
Ways to adjust the flavors. Feel free to adjust the salt to your preference. If you want more salty and umami, add more olives to blend in. Want more freshness? Just add some extra herbs. And if you need more tang you can add more lemon juice or add a splash of white wine vinegar.
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