INGREDIENTS
40 sun-dried tomatoes
20 anchovy fillets, halved
40 capers
5 basil leaves, torn
½ cup extra virgin olive oil
½ teaspoon oregano (optional)
DIRECTIONS
1. Lay your sun-dried tomatoes flat and on one side of the dried tomato place anchovies and capers on top. Fold over the other side of the dried tomatoes covering the anchovy and capers and add to a serving dish. Finish with basil and a drizzle with olive oil and oregano.
