Baked Goat Cheese with Toast and Salad
Healthy, because
Even smarter
Nutritional values
The gratinated goat's cheese makes the salad something special, is easily digestible and convinces with the mineral mix of calcium and phosphorus. This is important for bone and dental health. The olive oil brings polyunsaturated fatty acids into play, which ensure a healthy heart and keep the blood vessels fit and supple.
You are welcome to serve the mixed salad with goat's cheese au gratin with other ingredients - how about fresh garden cress, a handful of walnuts or a few slices of cucumber, for example? Of course, this dish tastes best with homemade baguette bread. For this we recommend our basic recipe for baguette with wholemeal flour!
(Percentage of daily recommendation)
| Calorie | 567 cal. | (27 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 108.1 μg | (180 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4.8 μg | (11 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 519 mg | (13 %) | ||
| Calcium | 497 mg | (50 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 13.2 g | |||
| Uric acid | 21 mg | |||
| Cholesterol | 45 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 300 grams mixed Lettuce (such as arugula, iceberg, Lollo Rosso)
- 200 grams Cherry tomatoes
- 3 Tbsps white balsamic vinegar
- 5 Tbsps olive oil
- 2 Tbsps scallions
- salt
- freshly ground peppers
- 1 Baguette
- 250 grams Goat cheese
- 2 Tbsps thyme
Preparation steps
Preheat the oven to 200°C (approximately 400°F).
Rinse lettuce, spin dry, trim and tear into bite-sized pieces. Rinse cherry tomatoes and cut into quarters. Mix vinegar in a bowl with oil and chives, stir and season with salt and pepper. Cut baguette into 1 cm (approximately 1/2 inch) thick slices and toast for about 5 minutes in the preheated oven. Cut goat cheese into 1 cm (approximately 1/2 inch) thick slices. Place a slice of goat cheese on toasted crostini, sprinkle with thyme leaves and then cook in the oven for about 5 minutes in the oven. Mix lettuce in a bowl with cherry tomatoes and vinaigrette, arrange salad on plates, cover with 2 goat cheese crostini and serve.
