- 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.
NOTES & TIPS
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 delicious breakfast bagel or snack. 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.