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–+ servings

Cucumber Toasts with Edamame Spread

5 from 1 review
These toasts are filling, plant-based, light and refreshing and so incredibly simple to make. I usually prep the ingredients for a hearty lunch I can have all week, but it also works supremely well as a light summer dinner for those times when you can't even fathom turning on the stove. PS, this edamame spread you will see quite a few times on my blog, and it's part of my upcoming cookbook! If you like this recipe, plesae consider preordering the book (linked in the blog post!).
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4 servings

Equipment

Ingredients

For the edamame spread
  • 2 cups shelled edamame beans
  • 1/2 cup fresh tender herbs, such as parsley, dill, cilantro, or mint, stems removed
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon Diamond Crystal kosher salt, plus more to taste
  • 1/4 cup white wine vinegar
  • 6 tablespoons extra-virgin olive oil , plus more as needed
For the cucumber salad
  • 3 medium cucumbers, thinly sliced
  • 1/2 cup fresh dill, finely chopped
  • 1/4 cup fresh mint leaves, torn
  • Diamond Crystal kosher salt
  • 1 large lemon, for zest and juice
For the nutty seed sprinkle
  • 1/4 cup hazelnuts
  • 1 teaspoon each of coriander seeds, fennel seeds, cumin seeds
  • 1 teaspoon Diamond Crystal kosher salt
For serving
  • 1 cup alfalfa sprouts
  • 4 large slices of sourdough bread, toasted

Instructions 

  1. In a small food processor, add the edamame, tender herbs, red pepper flakes, salt, vinegar and olive oil. Process, scraping down the sides occasionally, until smooth. This may take a few minutes, but it is worth the wait! Add more olive oil as needed, but I find it never needs any. Taste and season with salt, then set aside.
  2. In a medium bowl, add the thinly sliced cucumbers, the chopped dill and the torn mint leaves. Season with a large pinch of salt and then zest in half the lemon. Squeeze over half the lemon juice (about 2 tablespoons) and give the salad a mix. Taste and season with more salt as preferred and set aside.
  3. Using a mortar and pestle or spice grinder, grind up the hazelnuts and seeds into a chunky seed mix of sorts. The hazelnuts can remain a bit bigger than the rest of the seeds.
  4. Set a pan over medium heat and add the spice mix. Season with salt and toast, stirring often, for 4-5 minutes or until golden and fragrant. Remove from the heat.
  5. To serve, scoop a healthy portion of the edamame spread onto each slice of toast. Top with the cucumber salad, then 1/4 cup of alfalfa sprouts per toast. Sprinkle with the seed mix and serve!

Notes

Note: If you aren't fully plant-based, this toast also goes well with a sprinkle of a salty cheese such as feta or ricotta salata.