Bruschetta with Ricotta and Capers
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 20 min.
Ready in
Calories:
374
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 374 cal. | (18 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 5.6 μg | (9 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 5.6 μg | (12 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 307 mg | (8 %) | ||
| Calcium | 134 mg | (13 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 22 mg | |||
| Cholesterol | 15 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 yellow onion
- 50 grams Caper
- 1 dried chili pepper
- 70 grams mild Pepperoncini (from a jar)
- 100 grams Ricotta cheese
- 3 Tbsps olive oil
- 2 Ciabatta
- 4 caperberry
Preparation steps
1.
The oven to the grill setting Preheat.
2.
Peel onion, halve and thinly slice one half, set aside. Finely dice remaining onion. Drain capers and chop finely, set aside. Finely dice chile pepper. Drain pepperoncini and cut into 1 cm (approximately 1/2 inch) long pieces. Combine everything with ricotta and olive oil, mix well.
3.
Cut bread in half and toast under a broiler for about 5 minutes or until crispy and golden, watching carefully.
4.
Cool bread and top with about 2 tablespoons ricotta cream. Garnish with onion rings and capers. Serve.
