Crostini with Camembert, Gorgonzola and Rhubarb Chutney

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Average: 4 (2 votes)
(2 votes)
Crostini with Camembert, Gorgonzola and Rhubarb Chutney
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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)
Calorie2,964 cal.(141 %)
Protein99 g(101 %)
Fat33 g(28 %)
Carbohydrates555 g(370 %)
Sugar added50 g(200 %)
Roughage36.6 g(122 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.2 μg(1 %)
Vitamin E8.8 mg(73 %)
Vitamin K36 μg(60 %)
Vitamin B₁1.5 mg(150 %)
Vitamin B₂0.9 mg(82 %)
Niacin32 mg(267 %)
Vitamin B₆0.9 mg(64 %)
Folate415 μg(138 %)
Pantothenic acid0.5 mg(8 %)
Biotin3.1 μg(7 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C14 mg(15 %)
Potassium1,735 mg(43 %)
Calcium624 mg(62 %)
Magnesium265 mg(88 %)
Iron12.8 mg(85 %)
Iodine71 μg(36 %)
Zinc8.6 mg(108 %)
Saturated fatty acids10.3 g
Uric acid23 mg
Cholesterol24 mg
Complete sugar81 g

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
How healthy are the main ingredients?
RhubarbsugarCamembertGorgonzolagingeronion

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