Bacon-wrapped Cream Cheese with Olives
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
moderate
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
437
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 437 cal. | (21 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.4 g | (1 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 17 μg | (6 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2 μg | (4 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 75 mg | (2 %) | ||
| Calcium | 48 mg | (5 %) | ||
| Magnesium | 7 mg | (2 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 21.7 g | |||
| Uric acid | 5 mg | |||
| Cholesterol | 54 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 garlic clove (chopped)
- ⅔ cup goat cream cheese
- 1 tsp Organic lemon zest (grated)
- 5 ozs Bacon (not too fatty, cut into thin slices or Serrano ham)
- 1 sprig rosemary
- 12 black Olives (pitted)
Preparation steps
1.
Mix together the garlic, cream cheese, lemon zest and some salt and white pepper. Place in a piping bag and chill.
2.
Place the bacon on a piece of clingfilm each slice slightly overlapping the previous one. Pipe the cream cheese over the meat approx. 2 cm from the bottom edge and with the aid of the cling film roll up tightly and freeze for one hour.
3.
Remove the roll from the clingfilm and heat a large pan. Fry the roll for approx. 2 minutes and cut into 2 cm pieces to serve. Secure with a toothpick skewered with some rosemary needles and an olive.
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