Place the peeled garlic cloves in a food processor fitted 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:
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 one sun-dried Peruvian olive. Arrange canapes neatly on a large platter. Serve and enjoy!