Crostini Caprini
(1 vote)
(1 vote)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 22 min.
Ready in
Calories:
553
calories
Calories
Healthy, because
Even smarter
Nutritional values
This crostini is a great source of protein and calcium from the goat cheese, as well as iron from the arugula.
Add some more protein to these toasts by including some prosciutto.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 553 cal. | (26 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 7.9 μg | (13 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 1.8 μg | (4 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 182 mg | (5 %) | ||
| Calcium | 510 mg | (51 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 14.8 g | |||
| Uric acid | 15 mg | |||
| Cholesterol | 55 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ⅛ cups fresh Goat cheese
- 3 Tbsps cream (at least 30 % fat)
- 2 tsps finely chopped marjoram
- 1 Tbsp Anchovy paste (bought product)
- 1 Baguette (16 slices)
- 1 ¾ ozs Arugula (wash and sort the arugula and spin dry)
- olive oil
- balsamic vinegar
- freshly ground peppers
Preparation steps
1.
Preheat the oven to 350F
2.
Place the baguette slices on a baking tray and toast in the oven until lightly browned. Then take out and leave to cool slightly.
3.
Mix the goat's cheese smoothly with the cream, marjoram and anchovy paste and spread on the baguette slices. Return to the oven until the cheese is hot. (7 mins)
4.
Wash and sort the arugula and spin dry. Remove any hard stalks and chop the arugula.
5.
Take the crostini out of the oven, scatter with arugula, and drizzle with a few drops of olive oil and balsamic vinegar. Sprinkle with freshly ground pepper and serve immediately.
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