Crostini with Camembert, Gorgonzola and Rhubarb Chutney
(2 votes)
(2 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
2964
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,964 cal. | (141 %) | ||
| Protein | 99 g | (101 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 555 g | (370 %) | ||
| Sugar added | 50 g | (200 %) | ||
| Roughage | 36.6 g | (122 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 8.8 mg | (73 %) | ||
| Vitamin K | 36 μg | (60 %) | ||
| Vitamin B₁ | 1.5 mg | (150 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 32 mg | (267 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 415 μg | (138 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3.1 μg | (7 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 1,735 mg | (43 %) | ||
| Calcium | 624 mg | (62 %) | ||
| Magnesium | 265 mg | (88 %) | ||
| Iron | 12.8 mg | (85 %) | ||
| Iodine | 71 μg | (36 %) | ||
| Zinc | 8.6 mg | (108 %) | ||
| Saturated fatty acids | 10.3 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 24 mg | |||
| Complete sugar | 81 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the chutney
- 500 grams Rhubarb
- 1 onion
- 1 ½ centimeters fresh ginger
- 1 Vanilla bean
- 150 milliliters White vinegar
- 200 grams sugar
- 1 Tbsp green peppercorns (jarred)
- also
- 12 Baguette
- olive oil
- rosemary
- 8 slices Camembert
- 60 grams Gorgonzola
Preparation steps
1.
For the chutney Wash the rhubarb, clean and cut into 1 cm wide pieces. The onion and ginger, peel and finely chop. Halve the vanilla pod lengthwise, remove seeds and scrape out the marrow. Heat with the diced onions, rhubarb, vinegar and sugar in a saucepan and simmer over medium heat for about 10-15 minutes. Stir in the peppercorns, to taste, pour the chutney into a bowl and let cool.
2.
Preheat the oven to 250 ° C (approximately 475°F). Place the slices of bread slices on a baking sheet and bake until golden brown. Remov
