BRUSCHETTA WITH TZATZIKI, SUNDRIED TOMATOES, FETA

Nick and I are turning into those old people who say things like “can you believe that was a year ago” and “he’s growing up so fast” but it’s true – I can’t believe our trip to Asheville was a year ago and Dylan looked like this last Easter. Back then we didn’t know this island would be our home, a new baby would be on the way, and night three of a big boy bed would be going smoothly. I don’t even want to think of how busy and tired I’ll be next April 1st but until then…

I hid some eggs around the new house Sunday to help occupy Dylan while we painted, built fences, cleaned windows, and raked gallons of old leaves. I forgot everything is closed Easter Sunday so I scrabbled together a dinner of bruschetta. It turned out delicious and is something I’ll gladly make again.

BRUSCHETTA WITH TZATZIKI, SUNDRIED TOMATOES, FETA

1 loaf ciabatta bread (or favorite GF bread)
1 cup whole milk yogurt
2 garlic cloves
1 lemon
3 tablespoons fresh dill
1/3 of a cucumber
feta crumbles
1/2 cup sundried tomatoes, chopped
1/4 cup capers, rinsed and chopped
arugula leaves
salt & pepper

1. Preheat oven to 350. Make tzatziki. In a food processor pulse yogurt, 1 garlic clove, juice from 1/2 lemon, dill, cucumber, salt and pepper. Taste for seasoning.

2. Prepare sundried tomatoes, feta, and capers. Toast sliced bread for 10 minutes at 350.

3. When ready to eat, rub toasted bread with trimmed garlic clove. Spread with tzatziki, top with sundried tomatoes, crumbled feta, capers, and arugula. Squirt with fresh lemon. Take a bite and sprinkle with salt if needed (the tomatoes, cheese, and capers with vary in saltiness).