Bruschetta with Goat Cheese and Pine Nuts
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 17 min.
Ready in
Calories:
543
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 543 cal. | (26 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 7.5 μg | (13 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 475 mg | (12 %) | ||
| Calcium | 495 mg | (50 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 14.3 g | |||
| Uric acid | 16 mg | |||
| Cholesterol | 56 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Cherry tomatoes
- 1 handful Basil
- 40 grams Pine nuts
- 250 grams Goat cheese
- 50 milliliters Whipped cream
- salt
- freshly ground peppers
- 1 Baguette
- Basil (for garnish)
Preparation steps
1.
Rinse and halve the cherry tomatoes. Rinse and dry the basil, then chop the leaves. Mix the cherry tomatoes and basil. Toast the pine nuts in a dry pan. Mix the goat cheese with the cream, and season to taste with salt and pepper.
2.
Slice the baguette on a bias, then toast under the broiler for 1 minute on each side. Spread the slices with the goat cheese mixture. Sprinkle with the cherry tomato-basil mixture and sprinkle with the pine nuts. Garnish with the basil leaves, and serve.
