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Patty’s Toasted Crostini with Sun-dried Tomatoes

Try with Sauvignon Blanc! Shop Now

Ingredients

  • 3 ounces sun-dried tomatoes cut in julienne strips
  • ¾ cup rice vinegar
  • 7 cloves garlic
  • 2/3 cup virgin olive oil
  • ¼ tsp. basil
  • ¾ tsp. fresh thyme
  • ¼ tsp. dried marjoram
  • 6 capers, rinsed
  • 2 tbsp. Parmesan cheese, grated
  • ¼ cup Bogle Sauvignon Blanc
  • ¼ tsp. course ground black pepper

Cooking Instructions

  • In a bowl, pour rice vinegar over sun-dried tomatoes. Let sit for approximately 40 minutes, tossing by hand every ten minutes or so.
  • While waiting, combine Parmesan cheese, garlic, fresh thyme, and basil in a food processor and mince well.
  • In a separate bowl, blend the olive oil, tarragon, marjoram, capers, pepper, and Sauvignon Blanc.
  • After vinegar is well soaked into the tomatoes, blend the minced herbs and cheese by hand into the bowl.
  • Last, blend the oil and wine mixture into the tomatoes. Tossing the tomatoes by hand is the best way to make sure all the tomatoes are well marinated.
  • Let sit overnight, but do not refrigerate. Serve at room temperature on top of toasted bread with or without goat cheese.

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