Ciabatta with Goat Cheese, Pear and Ham
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 24 min.
Ready in
Calories:
568
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 568 cal. | (27 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.9 g | (13 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 56.3 μg | (94 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10.9 mg | (91 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4.4 μg | (10 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 640 mg | (16 %) | ||
| Calcium | 438 mg | (44 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 14.1 g | |||
| Uric acid | 27 mg | |||
| Cholesterol | 80 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams Goat cheese
- 20 grams candied ginger
- 20 grams Walnut
- 1 Tbsp freshly chopped oregano
- 2 Tbsps olive oil
- 1 Tbsp lemon juice
- freshly ground peppers
- 1 Pear
- 100 grams Beets (cooked)
- 1 tsp freshly chopped thyme
- salt
- 1 tsp honey
- 2 handfuls Watercress
- 1 long Ciabatta
- 200 grams Prosciutto (sliced)
Preparation steps
1.
In a shallow dish, mash goat cheese with a fork. Finely chop ginger and nuts and set aside 1 tablespoon for garnish. Mix remaining ginger and nuts into goat cheese, along with oregano, 1 tablespoon oil and lemon juice. Season with pepper.
2.
Rinse, quarter and core pears, then slice quarters thinly. Thinly slice beets. In a large pan, cook beets and pears in remaining oil until browned, about 2 minutes. Turn and fry 1-2 minutes more. Season with thyme, salt and pepper and drizzle with honey. Remove from heat. Rinse watercress and spin dry.
3.
Cut ciabatta into quarters and slice each piece lengthwise. Spread ciabatta slices with marinated goat cheese. Top with ham, pear and beet slices, and watercress. Sprinkle with ginger-nut mixture and serve.
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