Nut Loaf and Soft Fruit Crostini
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
583
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 583 cal. | (28 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 73 g | (49 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 9.1 g | (30 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 8.4 μg | (14 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 592 mg | (15 %) | ||
| Calcium | 376 mg | (38 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 11.9 g | |||
| Uric acid | 21 mg | |||
| Cholesterol | 45 mg | |||
| Complete sugar | 28 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps Pine nuts
- 8 slices Walnut Bread
- 2 Tbsps butter
- 8 slices Goat cheese
- 8 Figs (quartered)
- 4 Tbsps honey
- To garnish
- Watercress
Preparation
Kitchen utensils
2 Pots, 1 Skillet, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Peeler, 1 Sieve, 1 Slotted spoon
Preparation steps
1.
Toast the pine nuts in a dry pan for 2 minutes then set aside.
2.
Toast the slices of walnut bread on both sides. Spread with butter and cut each slice into 4 pieces.
3.
Cut each goat cheese slice into 4, put on top of each piece of walnut toast and grill for 2 minutes or until the cheese has melted.
4.
Lay 1/4 fig on each piece, scatter over the pine nuts, drizzle with honey and serve with watercress to garnish.
