Sun-dried tomato tapenade bagels

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

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

Tapenade was originally made via mortar and pestle back in the day, but nowadays you can just puree everything in a food processor.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.

5 from 1 vote

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Sun-dried tomato tapenade bagels

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

Course Sauce

Cuisine American

Prep Time 20 minutes

Total Time 20 minutes

Servings 5 servings

Calories 408 kcal

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

1. Rehydrate the sun-dried tomatoes by soaking in boiling water until they soften, about 10 minutes.
2. Thoroughly rinse the olives or else they may taste bitter.
3. 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.
4. Slather the tapenade on toasted bagels and serve.