nutritional information

Per SERVING:

  • Calories: 411
  • Protein: 18 g
  • Total Fat: 12 g
  • Saturated Fat: 4 g
  • Carbohydrates: 59 g
  • Cholesterol: 16 mg
  • Sodium: 869 mg
  • Fiber: 4 g
  • Sugar: 4 g

Sun-Dried Tomato and Arugula Tartines

Sun-Dried Tomato and Arugula Tartines

Serves 6

30 minutes or fewer

"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.
  • 6 oz. soft tofu, drained
  • 3 oz. sun-dried tomatoes packed in olive oil, drained
  • 2 cloves garlic, peeled
  • ¾ tsp. salt
  • ¼ 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)

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.

January 2008

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comments

This looks delicious....

Steven D. Newcomb - 2012-06-28 06:44:20

Thought this was great! Had to use a different cheese and bread but overall still great!

darci - 2011-05-18 20:30:22