Sun-Dried Tomato and Arugula Tartines

• 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 Gruyere cheese (6 slices)

1. Blend tofu, sun-dried tomatoes, garlic, salt, and pepper in blender or food processor until smooth.
2. Stir in basil.
3. Divide tofu spread among baguette slices.
4. Top each with 6 to 8 arugula leaves, and sprinkle with olives.
5. Top with cheese, and toast under broiler 2 to 3 minutes, or until cheese is melted.

soft tofu, tomatoes, garlic, salt, ground black pepper, fresh basil, baguette, arugula, olives, gruyere cheese

Taken from www.vegetariantimes.com/recipe/sun-dried-tomato-and-arugula-tartines/ (may not work)