Goat Cheese Bruschetta with Frisee
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
554
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 554 cal. | (26 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 8.4 μg | (14 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 91 μg | (30 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 1.7 μg | (4 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 292 mg | (7 %) | ||
| Calcium | 497 mg | (50 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 13.1 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 45 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Frisée
- 250 grams Goat cheese (roll)
- 1 garlic clove
- 1 half slim Baguette (cut in 8 slices)
- 5 Tbsps olive oil
- 2 Tbsps White vinegar
- 1 Tbsp balsamic vinegar
- salt
- freshly ground peppers
- 2 Tbsps scallions
Preparation steps
1.
Divide the lettuce into separate leaves. Rinse the frisee, pat dry, and tear into small pieces if necessary.
2.
Cut the baguette into slices. Toast in a 200°C (approximately 400°F) oven. Remove from the oven, rub with the peeled garlic, and drizzle with a little olive oil. Cut the goat cheese into 8 slices, and place on top of the baguettes. Bake in the oven for 7 minutes, until lightly browned.
3.
Mix both of the vinegars with the remaining oil. Season to taste with salt and pepper, then mix with the frisee.
4.
Remove the bruschetta from the oven. Arrange them on plates with the frisee. Garnish the bruschetta with chives and serve.
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