Delight your guests with this delicious appetizer, simple to make and quick to devour! We used CRU Cabernet Sauvignon Spice for this pairing, it it was the perfect touch.

INGREDIENTS

• 1 cuppacked sun-dried tomatoes (drained & quartered)
• 5 fresh basil leaves
• 1/2 tablespoon pine nuts
• 1 clove garlic (minced)
• 1/4 cup freshly grated parmesan cheese
• 1 tsp CRU Cabernet Spice
• 1/3-1/2 cup olive oil*

RECIPE PREPARATION

1. In a food processor, add all ingredients and pulse until combined.
2. Stream in olive oil and blend until desired consistency is reached.
3. Spoon into a glass jar, top with extra olive oil to preserve freshness and keep refrigerated.
4. To assemble bruschetta: toast slices of baguette and slather with goat cheese. Add a spoonful of sun-dried tomato bruschetta to the topand enjoy!