Ciabatta with Goat Cheese, Pear and Ham

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Ciabatta with Goat Cheese, Pear and Ham
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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)
Calorie568 cal.(27 %)
Protein32 g(33 %)
Fat34 g(29 %)
Carbohydrates34 g(23 %)
Sugar added1 g(4 %)
Roughage3.9 g(13 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.5 μg(3 %)
Vitamin E2.7 mg(23 %)
Vitamin K56.3 μg(94 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.4 mg(36 %)
Niacin10.9 mg(91 %)
Vitamin B₆0.4 mg(29 %)
Folate56 μg(19 %)
Pantothenic acid0.6 mg(10 %)
Biotin4.4 μg(10 %)
Vitamin B₁₂1.2 μg(40 %)
Vitamin C18 mg(19 %)
Potassium640 mg(16 %)
Calcium438 mg(44 %)
Magnesium66 mg(22 %)
Iron2.4 mg(16 %)
Iodine8 μg(4 %)
Zinc4.7 mg(59 %)
Saturated fatty acids14.1 g
Uric acid27 mg
Cholesterol80 mg
Complete sugar9 g

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)
How healthy are the main ingredients?
Goat cheeseWatercressgingerWalnutolive oiloregano

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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