Cream of sun-dried tomatoes
Ingredients :
300 g of dried tomatoes 2 stalks of celery 20 g salted capers a clove of garlic 2 anchovies 15 olives, olive oil, white pepper
Preparation
Blanch the dried tomatoes, drain and leave to dry for several hours.
Put the capers in warm water and desalination to do the same for the pitted olives before.
Place all ingredients in blender and add enough oil to make it run. The cream you can 'spread the bruschetta as an appetizer or serve with bread.