Tzatziki on toast recipe
Ingredients
100g dark rye crackers
100g Ryvita crackers (broken in to smaller chunks)
1 large cucumber, sliced thinly into discs (save ½ for the tzatziki)
small handful of mint sprigs
150g pitted black olives, drained
300g Greek yogurt
juice of ½ lemon
1 clove of garlic, minced
salt
pepper
Prepare the tzatziki by whisking together the Greek yogurt, lemon juice, minced garlic and finely diced cucumber in a mixing bowl until smooth. Season to taste, then cover and chill until needed. When ready to assemble the canapés, place a slice of cucumber on top of each mini cracker. Top with a teaspoon of the tzatziki then garnish with a sprig of mint leaves and a pitted black olive. Season with black pepper and arrange the canapés on top of the dark rye crackers, using them as a platter of sorts.
