Toasted Crostini With Marinated Sun-Dried Tomatoes
3 ounces sun-dried tomatoes cut in julienne strips (dry, not in oil!)
3/4 cup rice vinegar
4-5 cloves garlic (depending on your taste)
2/3 cup virgin olive oil
3/4-teaspoon fresh thyme
1/4-teaspoon dried marjoram
6 capers, rinsed
2-tablespoons Parmesan cheese
1/4 cup dry white wine (we suggest Bogle Sauvignon Blanc)
1/4-teaspoon course ground black pepper
In a bowl, pour rice vinegar over sun-dried tomatoes. Let sit for 40
minutes, tossing by hand every ten minutes or so.
Combine Parmesan cheese, garlic, thyme and basil in a food processor and
In a separate bowl, blend the olive oil, tarragon, marjoram, capers, pepper
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 that
everything is well marinated.
Let sit overnight, but do not refrigerate. Serve at room temperature on
top of toasted bread with or without goat cheese. Enjoy with friends as an
appetizer with a generous glass of Reserve Zinfandel!