So I’ve been completely lame with my posting! My FM kids are patiently waiting for their recipes and my followers (turns out I do have 1!) are ready for some new ideas. Thanks to my friend Melissa for reminding me where my compass should point. These Greek salad bites are perfect for summer entertaining. They are vegetarian, gluten-free, and yet surprisingly filling. And if your kids like veggies, they’re also great as an after-school snack.
4 oz. pitted Kalamata olives
3 oz. cream cheese (I use ⅓ less fat)
2 tablespoons crumbled feta cheese
1 tsp. lemon zest
1 English cucumber
1 box petite cherry tomatoes (grape tomatoes work well too as long as they are small), halved
2-3 sprigs fresh thyme
In the bowl of a food processor, pulse the olives. Then add the cream cheese, feta cheese and lemon zest and pulse until well mixed.
Slice the cucumber into ⅛” rounds (they should be thin but firm). Dry the cucumbers slices on a paper towel. Spread each slice with a bit of olive paste and top with half a tomato and a few fresh thyme leaves.
Makes about 30-36 pieces.