Cut the upper side of the tomatoes, carefully scoop out the seeds, and the flesh of the tomatoes. Place upside down on kitchen paper and let drain while you prepare the rest.

Slice the cucumber into slices, about 1 cm/ 0.4 inch thick.

Half the mini peppers lengthwise leaving the green stalks attached. Remove the seeds.

Place the cream cheese and crumbled feta into a bowl and process with a hand-held blender until smooth. Add salt and pepper to taste. Divide this mixture into three parts and place each batch in a separate small bowl.

Tomatoes: add the mayonnaise, torn basil, and anchovies to the first cheese batch. Blend again until smooth. Fill the tomatoes with this mixture.

Cucumbers: add the grated garlic clove, olive oil, and chopped dill to the second cheese batch. Mix or blend again and pipe the mixture on each cucumber slice.

Mini peppers: add the sweet paprika, chopped parsley, and mayonnaise to the third cheese batch. Mix well and fill the peppers with this mixture.

You can fill or top the veggies with a teaspoon or you can pipe the filling. If you don't have a piping bag, fill the cheese mixture in a freezing bag, cut a small hole in one corner of the bag, and use that for piping.

Decorate with sliced olives and more herbs. Sprinkle with sweet or hot paprika. Chill until ready to serve.

You can serve the appetizers with crackers, grissini, crispbread, etc.