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.
Sun-Dried Tomato Tapenade Bagels
5.00 from 1 ratings- Prep
- 20 mins
- Total
- 20 mins
- Makes
- 5 servings
Ingredients
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
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.
More Sauces and Dips:
Discussion & ratings
1 comments · 5.00 / 5 from 1 ratings
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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