appetizers - The Kitchen Buzzz

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Prep time: 10 minutes
Makes: 2-1/2 cups tzatziki

Tzatziki (Greek) is also known as cacik (Turkish). It is a dip or sauce with a yogurt base and found in Southeastern Europe and the Middle East.

In Greece, classic Tzatziki is made with yogurt, chopped cucumbers, salt and garlic. It’s served as a cold appetizer (mezze) and usually accompanied by pita bread. People also enjoy tzatziki as a side dish or sauce on souvlaki (meat on a skewer) or gyros (sliced meat wrapped in pita bread).

A few weeks ago, in Athens, Greece, I was served beet tzatziki and I loved it. Here’s my version of it (it’s pretty authentic). This is an easy appetizer for Mothers’ Day!

Ingredients:
Two medium whole beets (peeled, each wrapped in aluminum foil & baked in a 400°F oven for 40 minutes), cooled & cut into 3/4-inch cubes
1/2 cup Greek yogurt (whole or low-fat milk)
1 teaspoon salt
3 cloves garlic, peeled & crushed
Juice from 1 to 2 lemons
2 tablespoons tahini paste

Instructions:
1. In a glass blender (do not use a plastic blender or food processor or it will become permanently stained by beats), place cubed beets, yogurt, salt, garlic, juice from 1 lemon and tahini paste.

2. Pulse-blend a few times. You will need a spatula to scrape down sides and stir ingredients.

3. Repeat pulse-blending and scraping/stirring until the tzatziki dip is uniform.

4. Taste and adjust salt and lemon levels.

5. Transfer the beet tzatziki to a glass bowl, cover with plastic and refrigerate up to a day ahead.

6. Serve beet tzatziki with pita wedges as an appetizer (mezze). Alternatively, serve it as a side to grilled meat, chicken or fish or as part of a vegetarian/vegan meal.
Text & Photograph ©2023 Nancy DeLucia Real

Toasts with Prosciutto, Green Onions & Oregano

Here’s an easy appetizer to go along with the bubbly on New Year’s Eve – eat, drink and be cautious.
Happy New Year!

Prep time: 20 to 25 minutes
Serves: 4 to 6

Ingredients:
18 slices toasts made from baguette bread (½-inch thick slices)
10 slices prosciutto (they should not be paper thin, but a little thicker)
6 green onions, dark green stems and bottom tips cut and discarded
3 sprigs fresh oregano, leaves removed & stems discarded
¼ cup extra virgin olive oil
Arugula leaves, optional (for garnish)

Directions:
1. Toast the bread slices until they are light golden brown; set them aside on a platter.

2. Coarsely chop the prosciutto slices and set aside in a bowl.

3. Meanwhile, cut the green onions in 1/8-inch thick circles; set aside in a separate bowl.

4. Chop the oregano leaves; set them aside on the cutting board.

5. With stove setting on high, heat the olive oil in a skillet. When the oil is hot, add the chopped prosciutto with onions and chopped oregano.

6. Reduce heat to medium and, with a wooden spoon, stir-fry the mixture for 1 to 2 minutes or until the onions are softened and translucent.

7. Stir in the pepper. Spread the prosciutto mixture evenly over toasts.