Sun Dried Tomato Pate Canapes (Crostini Di Pomodori Secchi)

• 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

1. 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. 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. 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. 4) Prepare bruschetta.

extra virgin olive, garlic, anchovy, capers, white wine, tomatoes, oil, parsley, kosher salt

Taken from www.epicurious.com/recipes/member/views/sun-dried-tomato-pate-canapes-crostini-di-pomodori-secchi-50150658 (may not work)