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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
  • 1/4-teaspoon basil
  • 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

Cooking Instructions:

  • 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
    mince well.
  • In a separate bowl, blend the olive oil, tarragon, marjoram, capers, pepper
    and wine.
  • 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!

Recipe Notes

Suggested Wine Pairing

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