Servings:
Serves 6/Preparation time: 30 minutes or fewer Servings
Ingredients
- 6 ounce soft tofu, drained
- 3 ounce sun-dried tomatoes packed in olive oil, drained
- 2 clove garlic, peeled
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 tablespoon chopped fresh basil
- 1 tablespoon 20-inch baguette, halved lengthwise, then cut into thirds
- 2 cup arugula, divided
- 18 cup pitted kalamata olives, chopped, divided
- 3 ounce sliced gruyère cheese (6 slices)
Preparation
Baking Directions:
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.
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