Broiled Ricotta and Pepper Toast
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 20 min.
Ready in
Calories:
282
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 282 cal. | (13 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 17.9 μg | (30 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4 μg | (9 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 119 mg | (125 %) | ||
| Potassium | 348 mg | (9 %) | ||
| Calcium | 305 mg | (31 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 9.7 g | |||
| Uric acid | 19 mg | |||
| Cholesterol | 54 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 slices Toast
- 2 red Bell pepper
- 100 grams pitted green Olives
- 1 garlic clove
- 300 grams Ricotta cheese
- freshly ground peppers
- 60 grams grated Cheese (such as Pecorino)
- 1 Tbsp freshly chopped parsley
Preparation steps
1.
Heat the broiler with the rack 6-inches from the heat.
2.
Place the slices of bread on a rack and broil until golden brown on both sides.
3.
Rinse the pepper, halve lengthwise, remove the seeds and white ribs and finely chop. Drain the olives and cut into rings. Peel and finely chop the garlic. Drain the ricotta well, mix together with the garlic and spread on the toast. Top with the peppers and olives, season with pepper and sprinkle with the grated cheese. Broil until the ricotta is piping hot, about 5 minutes.
4.
Sprinkle with parsley and serve halved diagonally.
