Crostini with Assorted Toppings
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
134
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 134 cal. | (6 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.9 g | (3 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 3.2 μg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 20 μg | (7 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 2.9 μg | (6 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 85 mg | (2 %) | ||
| Calcium | 28 mg | (3 %) | ||
| Magnesium | 10 mg | (3 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 8 mg | |||
| Cholesterol | 57 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
16
Preparation steps
1.
For the crostini, cut baguette in slices and toast in oven (or toast slices on both sides in a dry pan).
2.
Mix eggs and crème fraiche, season with salt and pepper, then stir in chives. Heat butter in a pan, add egg mixture and cook, while stirring. Spread eggs on bread slices. Cover and keep warm in preheated oven at 70°C (approximately 160°F).
3.
For the topping, combine ingredients for each crostini topping in a small mixing bowl.
4.
Rinse tomatoes and finely dice, then mix with basil, vinegar and oil.
5.
Rinse scallions, pat dry and cut into rings. Dice ham and mix with scallion and capers.
6.
Mix dill, shrimp and lemon juice.
7.
Decoratively arrange assorted toppings on prepared crostini. Garnish with reserved dill and basil and serve.
