Baguette with Tomatoes, Cheese, Onions and Peppers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,984 cal. | (142 %) | ||
| Protein | 107 g | (109 %) | ||
| Fat | 50 g | (43 %) | ||
| Carbohydrates | 518 g | (345 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 36.4 g | (121 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 12.4 mg | (103 %) | ||
| Vitamin K | 45.4 μg | (76 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 34 mg | (283 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 498 μg | (166 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 9.8 μg | (22 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 138 mg | (145 %) | ||
| Potassium | 1,768 mg | (44 %) | ||
| Calcium | 628 mg | (63 %) | ||
| Magnesium | 277 mg | (92 %) | ||
| Iron | 13.4 mg | (89 %) | ||
| Iodine | 87 μg | (44 %) | ||
| Zinc | 9.2 mg | (115 %) | ||
| Saturated fatty acids | 20.3 g | |||
| Uric acid | 31 mg | |||
| Cholesterol | 65 mg | |||
| Complete sugar | 42 g |
Ingredients
- Ingredients
- 2 red Bell pepper
- 1 garlic clove
- olive oil
- 1 tsp Lemon peel
- 1 Tbsp oregano
- salt
- freshly ground peppers
- 3 Tomatoes
- 2 Tbsps black, pitted Olives
- 100 grams Feta
- 250 grams onions
- 1 Tbsp butter
- 1 Tbsp honey
- 60 milliliters dark balsamic vinegar
- 100 grams Goat cheese (piece)
- 100 grams cream cheese
- 1 Tbsp lemon juice
- 1 Tbsp dried oregano
- 12 Baguette (to taste)
- parsley (for garnish)
Preparation steps
Preheat the oven to 250°C (approximately 475°F).
Rinse the bell peppers, cut in half, remove seeds and white ribs and place with skin side up on a parchment paper-lined baking sheet. Bake in preheated oven until the skin begins to become black and blistered.
Take out the halves, cover with a damp kitchen towel and let stand briefly. Then remove skins and cut the flesh into strips. Peel the garlic, cut into thin slices and mix with bell peppers, 100 ml (approximately 1/4 cup plus 2 tablespoons) oil, lemon zest and oregano. Season with salt and pepper and refrigerate bell peppers overnight.
The next day, rinse the tomatoes, cut into quarters, remove seeds and cut into small pieces. Drain the olives and chop coarsely. Crumble the feta. Mix with the tomatoes and olives.
Peel the onion, cut into thin strips and cook until golden brown in a hot pan with melted butter. Drizzle with honey, cook until caramelized and deglaze with the vinegar. Simmer briefly and season with salt and pepper to taste. Remove from heat and let cool.
Cut the cream cheese into small pieces. Season the goat cheese with the lemon juice, salt and pepper.
Toast the baguette slices in the oven, remove and sprinkle 1/3 of the slices with the feta cheese and tomatoes. Season with salt and pepper, drizzle with olive oil and sprinkle with oregano.
Top 1/3 of the baguette slices with cream cheese and bell peppers.
Spread remaining baguette slices with goat cheese, cover with the onion strips and serve garnished with parsley.
