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.