Crostini

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Crostini
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 25 min.
Ready in
Calories:
321
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie321 kcal(15 %)
Protein8.3 g(8 %)
Fat17.17 g(15 %)
Carbohydrates34.31 g(23 %)
Sugar added1.44 g(6 %)
Roughage1.28 g(4 %)
Vitamin A17.54 mg(2,193 %)
Vitamin D0 μg(0 %)
Vitamin E0.72 mg(6 %)
Vitamin B₁0.01 mg(1 %)
Vitamin B₂0.04 mg(4 %)
Niacin2.57 mg(21 %)
Vitamin B₆0.03 mg(2 %)
Folate1.83 μg(1 %)
Pantothenic acid0.1 mg(2 %)
Vitamin B₁₂0.09 μg(3 %)
Vitamin C0.67 mg(1 %)
Potassium62.07 mg(2 %)
Calcium56.16 mg(6 %)
Magnesium8.24 mg(3 %)
Iron3.55 mg(24 %)
Zinc0.35 mg(4 %)
Saturated fatty acids2.29 g
Cholesterol8.5 mg

Ingredients

for
4
Ingredients
1
2
1 tablespoon
150 grams
black Olives (pitted)
1
1
1 teaspoon
50 milliliters
freshly ground Pepper

Preparation steps

1.

Preheat the oven to 220°C (approximately 425°F).

2.

Cut the ciabatta into about 1 cm (approximately 1/2-inch) thick slices and place on an oven rack. Bake in the oven until golden brown, about 5 minutes.

3.

Drain anchovy fillets and pat dry. Add to a blender with capers, olives, peperoncino and peeled garlic. Add honey and blend to a fine paste. Gradually add olive oil while blending until mixture forms a spreadable cream. Season with salt, pepper and lemon juice.

4.

Remove the toast from the oven and brush with the cream.

5.

Serve olive crostini immediately, while still hot and crispy.