Greek Salad Bites
1 cup crumbled feta (4 ounces by weight)
1/2 cup sour cream
1/4 cup chopped parsley
2 tbs. oil-packed sun-dried tomatoes, drained and finely chopped
2 cloves minced garlic
1/2 tsp. cracked black pepper
1 1/2 medium cucumbers ( I used english)
1/4 cup finely shredded fresh basil
1/4 cup chopped kalamata olives
In a small bowl stir together the cheese, sour cream, parsley, tomatoes, garlic, and pepper. Cover and chill for at least two hours.
Bias-slice cukes into 1/4 inch slices.
Spoon 1 1/2 tsp. cheese mixture onto each cuke slice.
Arrange on serving platter.
In a small bowl, stir together basil and olives. Spoon some of the mixture over each cuke slice. Serve immediately.
NOTES: I mixed up the spread and sliced the cukes ahead of time, then prepared the basil/olive topping and assembled them right before serving. Oh, and I needed almost double the amount of topping.