Baguette with Tomatoes, Cheese, Onions and Peppers

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Baguette with Tomatoes, Cheese, Onions and Peppers
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Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 12 h. 45 min.
Ready in
Calories:
2984
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie2,984 cal.(142 %)
Protein107 g(109 %)
Fat50 g(43 %)
Carbohydrates518 g(345 %)
Sugar added3 g(12 %)
Roughage36.4 g(121 %)
Vitamin A0.4 mg(50 %)
Vitamin D0.4 μg(2 %)
Vitamin E12.4 mg(103 %)
Vitamin K45.4 μg(76 %)
Vitamin B₁1.6 mg(160 %)
Vitamin B₂1.1 mg(100 %)
Niacin34 mg(283 %)
Vitamin B₆1.3 mg(93 %)
Folate498 μg(166 %)
Pantothenic acid0.8 mg(13 %)
Biotin9.8 μg(22 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C138 mg(145 %)
Potassium1,768 mg(44 %)
Calcium628 mg(63 %)
Magnesium277 mg(92 %)
Iron13.4 mg(89 %)
Iodine87 μg(44 %)
Zinc9.2 mg(115 %)
Saturated fatty acids20.3 g
Uric acid31 mg
Cholesterol65 mg
Complete sugar42 g

Ingredients

for
4
Ingredients
2 red Bell pepper
1 garlic clove
olive oil
1 tsp Lemon peel
1 Tbsp oregano
salt
freshly ground peppers
3 Tomatoes
2 Tbsps black, pitted Olives
100 grams Feta
250 grams onions
1 Tbsp butter
1 Tbsp honey
60 milliliters dark balsamic vinegar
100 grams Goat cheese (piece)
100 grams cream cheese
1 Tbsp lemon juice
1 Tbsp dried oregano
12 Baguette (to taste)
parsley (for garnish)
How healthy are the main ingredients?
onionFetaGoat cheesecream cheeseOlivehoney

Preparation steps

1.

Preheat the oven to 250°C (approximately 475°F).

2.

Rinse the bell peppers, cut in half, remove seeds and white ribs and place with skin side up on a parchment paper-lined baking sheet. Bake in preheated oven until the skin begins to become black and blistered.

3.

Take out the halves, cover with a damp kitchen towel and let stand briefly. Then remove skins and cut the flesh into strips. Peel the garlic, cut into thin slices and mix with bell peppers, 100 ml (approximately 1/4 cup plus 2 tablespoons) oil, lemon zest and oregano. Season with salt and pepper and refrigerate bell peppers overnight.

4.

The next day, rinse the tomatoes, cut into quarters, remove seeds and cut into small pieces. Drain the olives and chop coarsely. Crumble the feta. Mix with the tomatoes and olives.

5.

Peel the onion, cut into thin strips and cook until golden brown in a hot pan with melted butter. Drizzle with honey, cook until caramelized and deglaze with the vinegar. Simmer briefly and season with salt and pepper to taste. Remove from heat and let cool.

6.

Cut the cream cheese into small pieces. Season the goat cheese with the lemon juice, salt and pepper.

7.

Toast the baguette slices in the oven, remove and sprinkle 1/3 of the slices with the feta cheese and tomatoes. Season with salt and pepper, drizzle with olive oil and sprinkle with oregano.

8.

Top 1/3 of the baguette slices with cream cheese and bell peppers.

9.

Spread remaining baguette slices with goat cheese, cover with the onion strips and serve garnished with parsley.