Baked Goat Cheese on Herbed Toast with Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,859 cal. | (136 %) | ||
| Protein | 94 g | (96 %) | ||
| Fat | 53 g | (46 %) | ||
| Carbohydrates | 494 g | (329 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 34.2 g | (114 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 8.5 mg | (71 %) | ||
| Vitamin K | 177.8 μg | (296 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 24.4 mg | (203 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 274 μg | (91 %) | ||
| Pantothenic acid | 7.2 mg | (120 %) | ||
| Biotin | 33.6 μg | (75 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 1,777 mg | (44 %) | ||
| Calcium | 907 mg | (91 %) | ||
| Magnesium | 273 mg | (91 %) | ||
| Iron | 8.4 mg | (56 %) | ||
| Iodine | 62 μg | (31 %) | ||
| Zinc | 9.1 mg | (114 %) | ||
| Saturated fatty acids | 14.5 g | |||
| Uric acid | 164 mg | |||
| Cholesterol | 39 mg | |||
| Complete sugar | 18 g |
Ingredients
- Ingredients
- 250 grams mixed Lettuce (cleaned, spun dry and plucked into bite size pieces)
- For the marinade
- 1 Tbsp Red wine vinegar
- 3 Tbsps olive oil
- 1 tsp Mustard
- 1 pinch sugar
- salt
- freshly ground pepper
- 4 slices Goat cheese (from logs of 50 grams)
- 2 Tbsps mixed, chopped herbes de Provence
- 2 garlic cloves (pressed through a garlic press)
- 3 Tbsps olive oil
- salt
- freshly ground pepper
- 4 white bread (crust removed)
Preparation steps
For the marinade: In a bowl, whisk together the vinegar, mustard and sugar and season with salt and pepper. Gradually whisk in 3 tablespoons of the oil until emulsified.
In another bowl, whisk together the oil, herbs and garlic and season with salt and pepper.
Preheat the oven to 220°C (approximately 425°F). Brush the slices of white bread with some of the herbed oil. Place on a baking sheet and bake until golden brown on both sides. Remove from the oven and reduce the oven temperature to 160° (approximately 325°F).
Top each of the toasts with a slice of goat cheese and brush the remaining herbed oil mixture over the cheese, place in the oven and bake for a few minutes until the cheese has lightly browned.
In a bowl, toss the salad with the marinade and serve with the baked goat cheese.
