Warm Crostini with Sun-Dried Tomato Tapenade and Shaved Parmesan Cheese • St. Francis Winery & Viney
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Cooking tools:
- Food processor
- Peeler
- Oven
- Baking sheet
- Pastry brush
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Bread knife
- Spoon
- Refrigerator
- Airtight container
Ingredients
- 1 cup pitted Kalamata olives
- ¾ cup drained oil-packed sun-dried tomatoes
- 2/3 cup extra virgin olive oil
- 1 small minced shallot
- ¼ cup drained capers
- ¾ teaspoon dried oregano
- 1 ounce shaved parmesan cheese
- 1 French bread baguette, sweet, not sourdough, cut into ½-inch-thick slices
- Additional olive oil
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