- 10 min
- 10 min
1 English cucumber
½ block (100 g, 3.5 oz) Saputo Fetos cheese
2 tbsp (30 mL) extra-virgin olive oil
1 tbsp (15 mL) minced garlic flowers, or 1 tsp (5 mL) minced garlic
Zest and juice of ½ lemon
¼ cup (60 mL) mixed fresh herbs (basil, oregano, flat-leaf parsley, chives)
Kalamata olives, pitted and quartered or chopped in rounds
Cut the cucumber into 1-cm-thick (0.4-in) slices. Set the slices on a serving plate.
In a food processor, combine the Fetos cheese, extra-virgin olive oil, garlic flowers, lemon zest and juice, and fresh herbs, and process until the mixture is creamy. If the mixture seems too thick, add an additional spoonful of extra-virgin olive oil. Season with black pepper, to taste.
Top each cucumber slice with a spoonful of the creamy herbed feta mixture. Decorate with Kalamata olives and serve.