Ingredients

• 40 sundried tomatoes
• 20 anchovy fillets, halved
• 40 capers
• 5 basil leaves, torn
• 1/2 cup extra-virgin olive oil
• 1/2 teaspoon oregano, optional

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Instructions

1. Lay your sundried tomatoes flat and top each one with an anchovy half and a caper. Fold over the other sides of the tomatoes to cover the anchovies and capers and transfer to a serving dish. Finish with the basil, olive oil and oregano, if using.