Baked Goat Cheese and Olives
Nutritional values
(Percentage of daily recommendation)
| Calorie | 435 cal. | (21 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 12.6 μg | (21 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 19 μg | (6 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 2.8 μg | (6 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 114 mg | (3 %) | ||
| Calcium | 723 mg | (72 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 18.8 g | |||
| Uric acid | 19 mg | |||
| Cholesterol | 72 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- ½ untreated lemon
- 100 grams green Olives (pitted)
- 1 garlic clove
- 1 Anchovy fillet
- 1 tsp liquid honey
- 2 Tbsps olive oil
- salt
- freshly ground peppers
- 4 small Goat cheese (each 150 grams)
- 2 Tbsps Caper
- 10 grams Chives
Preparation steps
Rinse lemon in hot water, pat dry, finely grate the peel and squeeze juice from lemon. Pour lemon zest in a blender. Drain olives. Peel garlic clove. Pat anchovy dry. Add garlic, anchovy and olives to the blender. Drizzle a little lemon juice (about 1 teaspoon) and honey in blender and finely puree everything. Slowly add olive oil until a creamy paste is created. Season with salt, lemon juice and pepper.
Preheat the oven to 200°C (approximately 400°F).
Divide each goat cheese in half horizontally. Brush the bottom of the goat cheese with olive puree. Cover with other half of goat cheese and season with pepper. Put each goat cheese piece on a piece of parchment paper and wrap into a bundle. Place in preheated oven for about 5 minutes.
Meanwhile, drain capers. Rinse chives, shake dry and cut into rolls.
Remove cheese from the oven, open and serve garnished with capers and chives.
Serve with toasted bread if desired.
