Low-Cal Dinner
Baked Goat Cheese with Arugula
(1 vote)
(1 vote)
Baked Goat Cheese with Arugula - Spicy cheese on crisp greens
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
205
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 205 cal. | (10 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 66 μg | (110 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4.2 μg | (9 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 337 mg | (8 %) | ||
| Calcium | 100 mg | (10 %) | ||
| Magnesium | 22 mg | (7 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 13 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 21 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 8 Cherry tomatoes
- 8 shallots
- 200 grams Goat cheese (log)
- 8 small slices Baguette
- 1 bunch Arugula (about 60 grams)
- 2 Tbsps olive oil
Preparation steps
1.
Rinse and halve the tomatoes. Peel shallots and halve. Spread both on a baking sheet covered with parchment paper and bake in preheated oven at 200°C (fan oven 180°C; gas mark 3) (approximately 400°F/convection 350°F) for about 20 minutes.
2.
Meanwhile cut goat cheese log into 8 slices and spread on the baguette slices.
3.
After 20 minutes baking time, add baguette slices to the vegetables on the baking sheet and bake another 5 minutes.
4.
Meanwhile trim arugula, rinse, spin dry and spread on 4 plates. Top with tomatoes and shallots and put 2 goat cheese rounds on each. Drizzle with olive oil and serve.
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