Baked Feta with Tomatoes and Olives
Pecorino cheese au gratin supplies the body with protein, which is particularly important for building and maintaining muscle mass. Calcium and phosphorus from the cheese are also a wonderful combination for strong and firm bones and for healthy teeth.
Depending on your preference, baguette bread can be served with baked sheep's cheese.
(Percentage of daily recommendation)
| Calorie | 312 cal. | (15 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 5.3 μg | (9 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 2.1 μg | (5 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 157 mg | (4 %) | ||
| Calcium | 232 mg | (23 %) | ||
| Magnesium | 24 mg | (8 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 67 μg | (34 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 14.5 g | |||
| Uric acid | 9 mg | |||
| Cholesterol | 58 mg | |||
| Complete sugar | 1 g |
Preparation steps
Preheat the oven for grilling and prepare the ramekins.
Cut the feta cheese into slices and press into the ramekins. Cut the tomatoes in half, remove stems and layer over the cheese. Drain the olives, remove pits and add to remekins. Sprinkle with oregano.
Bake the ramekins in the oven until the tomatoes and olives are slightly wrinkled and the cheese bubbles. Remove from the oven and add a few capers to each. Add olive oil and pepper to taste; serve immediately.