Bruschetta with Ricotta and Capers

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Bruschetta with Ricotta and Capers
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Health Score:
5,4 / 10
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 20 min.
Ready in
Calories:
781
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie781 kcal(37 %)
Protein20.65 g(21 %)
Fat42.99 g(37 %)
Carbohydrates81.3 g(54 %)
Sugar added0 g(0 %)
Roughage3.93 g(13 %)
Vitamin A140.03 mg(17,504 %)
Vitamin D0.15 μg(1 %)
Vitamin E0.75 mg(6 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.27 mg(25 %)
Niacin2.62 mg(22 %)
Vitamin B₆0.27 mg(19 %)
Folate49.23 μg(16 %)
Pantothenic acid0.33 mg(6 %)
Biotin6.25 μg(14 %)
Vitamin B₁₂0.26 μg(9 %)
Vitamin C102.17 mg(108 %)
Potassium379.99 mg(9 %)
Calcium238.02 mg(24 %)
Magnesium43.59 mg(15 %)
Iron4.44 mg(30 %)
Iodine2.27 μg(1 %)
Zinc1.32 mg(17 %)
Saturated fatty acids10.67 g
Cholesterol38.64 mg

Ingredients

for
4
Ingredients
1
50 grams
1
70 grams
mild Pepperoncini (from a jar)
100 grams
3 tablespoons
2
4

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.