Crostini with Leek and Goat Cheese
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
1006
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,006 cal. | (48 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 171 g | (114 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.9 g | (40 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 38.9 μg | (65 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 11.7 mg | (98 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 176 μg | (59 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.3 μg | (3 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 564 mg | (14 %) | ||
| Calcium | 316 mg | (32 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 6.4 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 18 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 150 grams thin Leeks
- salt
- 100 grams Goat cheese (in brine)
- Arugula (to taste)
- 4 Baguette
- 2 Tbsps olive oil
- balsamic vinegar
- salt
- freshly ground peppers
- 20 grams Olive paste
Preparation steps
1.
Rinse and trim the leeks. Halve lengthwise, and cut into 5 cm (approximately 2 inch) long pieces. Blanch in boiling water for 4-5 minutes. Remove from the water and pat dry.
2.
Crumble the goat cheese into pieces. Rinse and dry the arugula.
3.
Toast the baguette slices in a 200°C (approximately 400°F) oven, or toast in a toaster. Heat the olive oil, and briefly sauté the leek. Deglaze with 1-2 tablespoons of balsamic vinegar, then season to taste with salt and pepper.
4.
Thinly spread the olive paste on the baguette slices. Top with the leeks, arugula leaves, and goat cheese. Drizzle with a little balsamic vinegar. Grind some pepper over the crostini, and serve.
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