We've been around for over 50 years.
How about you?

By clicking Enter Here you affirm that you are of legal drinking age and that you agree to allow us to use cookies and collect information about you as described in our privacy policy.

Enter Here

Patty’s Toasted Crostini with Sun-dried Tomatoes

Try with Sauvignon Blanc! Shop Now


  • 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.