Slice the cucumber into 1/2-inch rounds. Position onto a plate or board. Alternatively, you can slice the cucumber in half lengthways and core out the seeds to create a cavity or “boat”. Set aside. Add the feta cheese, sundried tomatoes, and olive oil to a blender. Blitz on high speed until combined.
Step 2
Spread the filling evenly over each of the cucumber slices. Alternatively, fill each of the cucumber boats with the mixture. Spoon a small amount of olive tapenade over each of the slices. Finish with a grind of cracked black pepper. Serve immediately.