Crostini with Camembert and Sweet Potatoes
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
859
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 859 cal. | (41 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.9 g | (26 %) |
more nutritional values
| Vitamin A | 3.2 mg | (400 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 10.5 mg | (88 %) | ||
| Vitamin K | 1.7 μg | (3 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 12.9 mg | (108 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 15.5 μg | (34 %) | ||
| Vitamin B₁₂ | 4.2 μg | (140 %) | ||
| Vitamin C | 60 mg | (63 %) | ||
| Potassium | 949 mg | (24 %) | ||
| Calcium | 917 mg | (92 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 5.5 mg | (69 %) | ||
| Saturated fatty acids | 27.4 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 113 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 12 slices Baguette
- 4 semi-ripened Camembert
- 3 Tbsps butter
- 2 Sweet potato
- 1 Tbsp fennel seeds
- salt
- peppers
Preparation steps
1.
Rinse the potatoes, then cook in boiling salted water for 20-25 minutes until al dente. Drain the potatoes and let cool.
2.
Briefly toast the slices of baguette, then drizzle with 2 tablespoons of butter.
3.
Thinly slice the sweet potatoes, then sauté in the remaining butter for 4 minutes. Season to taste with salt and pepper.
4.
Cut each camembert crosswise into 3 slices, then place on top of the baguette slices. Broil in the oven for 1-2 minutes, until the cheese begins to melt. Top the crostini with the sweet potatoes, sprinkle with the fennel seeds, and serve immediately.
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