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Sun-dried tomato tapenade bagels

Published Mar 1, 2017 By Julia 1 CommentThis post may contain affiliate links.

Summary:
If you love the combination of olives, capers, and anchovies, you’ll go crazy over these sun-dried tomato tapenade bagels for breakfast.
Sun-dried tomato tapenade bagels

Sun-dried tomato tapenade bagels

5 from 1 vote
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Prep: 20 mins
Yield: 5 servings

INGREDIENTS

  • 5 bagels halved and toasted
  • 6 ounces drained weight pitted green olives
  • 4 ounces drained weight pitted black olives
  • 3 ounces sun-dried tomatoes
  • 3 anchovy fillets
  • 2 cloves garlic minced
  • 3 tablespoons capers
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon dried basil

INSTRUCTIONS

  • Rehydrate the sun-dried tomatoes by soaking in boiling water until they soften, about 10 minutes.
  • Thoroughly rinse the olives or else they may taste bitter.
  • Add all ingredients except the bagels to a food processor. Process until the mixture becomes a coarse paste, about a minute, occasionally pausing to scrape down the sides of the food processor bowl.
  • Slather the tapenade on toasted bagels and serve.


Tapenade is a coarse savory paste typically made from mixed olives, anchovy fillets, capers, garlic, lemon juice, and olive oil. These are literally Mr. Savory Tooth’s favorite ingredients, so I knew it would be a winner in his book. Tapenade, like most spreads, is very versatile; you can use it as a spread on focaccia bread, a topping for crackers and crostini, a sandwich spread, or as a topping for fish. I chose to use tapenade as a bagel spread, which makes for a mouthwateringly delicious breakfast bagel or snack

Sun-dried tomato tapenade bagels
Tapenade was originally made via mortar and pestle back in the day, but nowadays you can just puree everything in a food processor. Super simple. You can tell that the resulting paste is going to abound with flavor by looking at the ingredients pictured above — capers, anchovies, green and black olives, basil, and more. I also added a sun-dried tomato twist by rehydrating store-bought sun-dried tomatoes and adding them to the mix here. The result is a richly flavorful and acidic spread that goes well with any toasted savory bagel.


Tapenade keeps well in the refrigerator, so you can make a big batch on Sunday and have plenty left over to enhance your meals throughout the week. I used leftover tapenade to breathe new life to old crusty bread and the end result tasted even better than when the bread was freshly baked.

Sun-dried tomato tapenade bagels

Filed Under: Vintage Tagged With: olive paste, olive spread, olives

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. Since 2015, she has been sharing simple recipes for tasty dishes, mostly low carb and gluten free. Learn more.

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Danielle

I absolutely love this recipe. I had forgotten how much I love tapenade, and with sun dried tomatoes? Yum! I’ve got a bunch of bagels in my freezer that are going to get dressed up this weekend!

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5 years ago

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