Baked Fig Crostini
Baked Fig Crostini - Luxurious take on Italian crostini for fans of figs
Healthy, because
Even smarter
Nutritional values
Roquefort and ricotta score points with plenty of calcium, which we need for stable bones, teeth, muscles, and nerves. The dried figs not only provide us with a rich source of beguiling sweetness and fiber, but also add a lot of magnesium, which benefits muscles and nerves!
You should buy unsulphurised and untreated, organic fruit. Not only do they taste better, they are guaranteed free of harmful substances.
(Percentage of daily recommendation)
| Calorie | 160 cal. | (8 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 4.3 μg | (7 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 16 μg | (5 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4.7 μg | (10 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 198 mg | (5 %) | ||
| Calcium | 147 mg | (15 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 21 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 6 dried Figs
- 1 cup Red wine
- 2 Tbsps cane sugar
- 1 tsp ground Anise seed
- 1 bay leaf
- 2 ozs Roquefort cheese
- 6 ozs Ricotta cheese
- salt
- peppers
- 1 Whole grain ciabatta
Kitchen utensils
Preparation steps
Trim dried fig stems and place figs in a bowl.
Pour 4 cups boiling water over figs and let soak for 40 minutes.
Bring red wine, sugar, anise and bay leaf to a boil in a small pot, stirring. Cook for 2 minutes.
Drain figs and add to pot. Cook over medium heat until liquid thickens to a syrup, about 20 minutes.
Remove pot from heat and let cool. Cut the figs into pieces or slices.
Crumble Roquefort into a bowl. Add ricotta and stir until smooth. Season with salt and pepper. Cut bread into 12 slices.
Toast bread slices on a hot grill (or under a preheated broiler) until golden brown on both sides. Spread cheese mixture on bread, arrange figs on top, sprinkle with a little syrup and serve.
