I love so much about this recipe: it’s easy, but super impressive, raw but very gourmet and of course, delicious! This is a wonderful summer appetizer to showcase what’s growing in your herb garden. The combo of cucumber and fresh herbs is so cool and refreshing…serve them up at your next hot summer party.
makes 3 dozen
For the Three-Herb Pesto:
- 3 cloves of garlic
- 1 cup parsley leaves (well packed)
- 1/2 cup mint leaves (well packed)
- 1 tablespoon thyme leaves (well packed)
- 1/4 cup lemon juice
- 1/2 teaspoon lemon zest
- 3/4 teaspoon Himalayan salt
- 1 cup cold-pressed olive oil
- 1 cup raw sesame seed
Place the peeled garlic cloves in a food processor fit with the s-blade. Process to chop. Add the parsley, mint, thyme, lemon juice, zest and salt. Process to finely chop the herbs. Scrape down the sides of the food processor. Add the olive oil and sesame seed and process once again until well combined.
For the assembly:
- 2 medium cucumbers
- 3 herb pesto from above recipe
- 9 cherry tomatoes
- 9 sundried black olives, pitted
- 36 small sprigs of thyme
Wash your cucumbers and peel if waxed. Or, peel every 1/2 inch to make a decorative pattern. Cut into 1/4″ thick rounds. Slice each cherry tomato into 4 even rounds. Slice each olive into 4 even rounds. Pick out your 36 best, most evenly sized, cucumber rounds. Top each cucumber with 2 teaspoons of pesto. Place a cherry tomato slice on top of the pesto. Top the cherry tomato with an olive slice. Place a tiny sprig of thyme in the olive’s hole. Arrange canapes neatly on a large platter. Serve and enjoy!