60 / 100
ready in 22 min.
This crostini is a great source of protein and calcium from the goat cheese, as well as iron from the arugula.
Add some more protein to these toasts by including some prosciutto.
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- 1 ⅛ cups fresh Goat cheese
- 3 Tbsps cream (at least 30 % fat)
- 2 tsps finely chopped marjoram
- 1 Tbsp Anchovy paste (bought product)
- 1 Baguette (16 slices)
- 1 ¾ ozs Arugula (wash and sort the arugula and spin dry)
- olive oil
- balsamic vinegar
- freshly ground peppers
How healthy are the main ingredients?Goat cheesemarjoramArugulaolive oil
Preheat the oven to 350F
Place the baguette slices on a baking tray and toast in the oven until lightly browned. Then take out and leave to cool slightly.
Mix the goat's cheese smoothly with the cream, marjoram and anchovy paste and spread on the baguette slices. Return to the oven until the cheese is hot. (7 mins)
Wash and sort the arugula and spin dry. Remove any hard stalks and chop the arugula.
Take the crostini out of the oven, scatter with arugula, and drizzle with a few drops of olive oil and balsamic vinegar. Sprinkle with freshly ground pepper and serve immediately.