Ingredients

3 tbsp extra virgin olive

3 cloves garlic, peeled and minced

3 anchovy fillets, minced

3 tbsp capers

1/4 c white wine

2 c peeled, seeded, and chopped tomatoes

1/2 c oil packed sun dried tomatoes, finely chopped

3 tbsp chopped parsley

Kosher salt and pepper

Bruschetta

Preparation

  1. To make the tomato pate, heat the olive oil in a saute pan on medium high heat. Add the garlic, anchovy fillets, and capers and saute for about two minutes until garlic starts to turn a light brown.

  2. Pour in wine, chopped tomatoes, and sun dried tomatoes. Simmer until liquid is reduced, about a minute, and the mixture has a spreadable consistency.

  3. Remove from the stove, put ingredients into food processor and pulse quickly. Transfer to a bowl and stir in parsley. Season with salt and pepper to taste. Set aside.

  4. Prepare bruschetta.