Summary:
If you love the combination of olives, capers, and anchovies, you’ll go crazy over these sun-dried tomato tapenade bagels for breakfast.
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.
NUTRITION
408 kcal/serving
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.
PHOTOS
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.
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!