It’s the countdown to Christmas. Lots of last-minute get togethers. Here’s a very easy canapé idea. A de-constructed tzatziki. I stumbled upon this fabulous canapé idea on Viviane’s gorgeous blog @ Down Under. Viviane is French and hails from New Zealand. Just across the ditch. But we won’t hold that against her. There is a very friendly rivalry between the Aussies and Kiwis.

I love the food scene in New Zealand. Its fresh and innovative. I love Viviane’s blog. For its simplicity and deliciousness. I’m so glad I found her. These little Tzatziki Rolls are perfect for summer entertaining. As Viviane puts it they’re fresh, creamy and crunchy all in one bite. And so very easy to assemble.

I was a little apprehensive at first about how thick the yoghurt needed to be to hold together in the canapé. My solution? Drain Greek yoghurt in a muslin lined sieve in the fridge overnight. Perfect!  Next day I made the filling adding a little grated lemon zest to the mix. I assembled these pretty rolls just before serving. Looking at the photos I’m imagining how pretty they would look for Christmas topped with a little salmon roe.  Bravo Viviane!

Viviane’s Tzatziki Rolls 

Makes a dozen
2 small Lebanese cucumbers, ends cut off and then finely sliced (2-3 mm) lengthwise.
330 g yoghurt, drained
1 small bunch of mint, rinsed and leaves finely chopped + extra leaves kept for garnish
1 garlic clove mashed or 1 big garlic spear head finely chopped
Salt and pepper

Lightly sprinkle salt over each side of cucumber slices and let them rest for 20 minutes. In a bowl mix together drained yoghurt  chopped mint, garlic / garlic spear, salt and pepper. Rinse cucumber slices under running water and pat them dry. Lay cucumber stripe flat, scoop a teaspoon of yoghurt  place it at the extremity of the stripe and roll. Fasten the roll with a toothpick and a mint leave. Keep on with the rest of cucumber slices and yoghurt filling.