Crostini with Bean Cream and Arugula
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
2183
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,183 cal. | (104 %) | ||
| Protein | 81 g | (83 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 369 g | (246 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 57 g | (190 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 9.3 mg | (78 %) | ||
| Vitamin K | 64 μg | (107 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 25 mg | (208 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 269 μg | (90 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 2,361 mg | (59 %) | ||
| Calcium | 686 mg | (69 %) | ||
| Magnesium | 361 mg | (120 %) | ||
| Iron | 13.9 mg | (93 %) | ||
| Iodine | 36 μg | (18 %) | ||
| Zinc | 12.9 mg | (161 %) | ||
| Saturated fatty acids | 13 g | |||
| Uric acid | 79 mg | |||
| Cholesterol | 36 mg | |||
| Complete sugar | 20 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Radicchio
- salt
- freshly ground peppers
- olive oil
- 400 grams Kidney beans (canned)
- 1 garlic clove
- 1 Tbsp thyme
- lemon juice
- 4 Bread (choice)
- 200 grams Goat cheese (roll)
- 2 Tbsps liquid honey
- 1 bunch Arugula
- 3 Tbsps chopped, toasted Walnut
- 2 Tbsps balsamic vinegar
Preparation steps
1.
Preheat the oven to 250°C (approximately 485°F).
2.
Rinse the radicchio, pat dry, cut into narrow columns and place on a baking sheet lined with parchment paper. Season with salt and pepper, drizzle with olive oil and roast in preheated oven, turning once.
3.
Rinse the beans in a sieve and drain. Peel the garlic and puree with the beans, thyme and 3-4 tablespoons of olive oil. Season with salt, pepper and a dash of lemon juice.
4.
Toast the bread, spread with the bean puree and top with some radicchio and 2 slices of goat cheese. Drizzle with a little honey and let caramelize briefly in the oven until golden brown.
5.
Rinse the arugula, trim and spin dry. Distribute over the cheese and serve garnished with nuts and drizzled with balsamic vinegar.
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