Sun-Dried Tomato and Arugula Tartines

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"Peppery arugula is like a spice itself," says French chef and instructor Emmanuel Tessier of La Cuisine Corsaire in Cancale, France. Toasting the arugula under cheese in these sandwiches slightly wilts the leaves for a texture that's a cross between cooked spinach and crunchy lettuce.

  • SERVINGServings

Ingredients

  • 6 oz. soft tofu, drained
  • 3 oz. sun-dried tomatoes packed in olive oil, drained
  • 2 cloves garlic, peeled
  • 3/4 tsp. salt
  • 1/4 tsp. ground black pepper
  • 3 Tbs. chopped fresh basil
  • 1 20-inch baguette, halved lengthwise, then cut into thirds
  • 2 cups arugula, divided
  • 18 pitted kalamata olives, chopped, divided
  • 3 oz. sliced Gruyère cheese (6 slices)

Preparation

1. Blend tofu, sun-dried tomatoes, garlic, salt, and pepper in blender or food processor until smooth. Stir in basil.

2. Divide tofu spread among baguette slices. Top each with 6 to 8 arugula leaves, and sprinkle with olives. Top with cheese, and toast under broiler 2 to 3 minutes, or until cheese is melted.

Nutrition Information

  • Serving Size: Serves 6
  • Calories: 411
  • Carbohydrate Content: 59 g
  • Cholesterol Content: 16 mg
  • Fat Content: 12 g
  • Fiber Content: 4 g
  • Protein Content: 18 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 869 mg
  • Sugar Content: 4 g