Crostini with Leek and Goat Cheese

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Crostini with Leek and Goat Cheese
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
1006
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,006 cal.(48 %)
Protein38 g(39 %)
Fat18 g(16 %)
Carbohydrates171 g(114 %)
Sugar added0 g(0 %)
Roughage11.9 g(40 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.3 μg(2 %)
Vitamin E3.4 mg(28 %)
Vitamin K38.9 μg(65 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.4 mg(36 %)
Niacin11.7 mg(98 %)
Vitamin B₆0.4 mg(29 %)
Folate176 μg(59 %)
Pantothenic acid0.2 mg(3 %)
Biotin1.3 μg(3 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C12 mg(13 %)
Potassium564 mg(14 %)
Calcium316 mg(32 %)
Magnesium94 mg(31 %)
Iron4.5 mg(30 %)
Iodine25 μg(13 %)
Zinc3.7 mg(46 %)
Saturated fatty acids6.4 g
Uric acid33 mg
Cholesterol18 mg
Complete sugar12 g

Ingredients

for
4
Ingredients
150 grams thin Leeks
salt
100 grams Goat cheese (in brine)
Arugula (to taste)
4 Baguette
2 Tbsps olive oil
balsamic vinegar
salt
freshly ground peppers
20 grams Olive paste
How healthy are the main ingredients?
LeekGoat cheeseolive oilsaltArugula

Preparation steps

1.

Rinse and trim the leeks. Halve lengthwise, and cut into 5 cm (approximately 2 inch) long pieces. Blanch in boiling water for 4-5 minutes. Remove from the water and pat dry.

2.

Crumble the goat cheese into pieces. Rinse and dry the arugula.

3.

Toast the baguette slices in a 200°C (approximately 400°F) oven, or toast in a toaster. Heat the olive oil, and briefly sauté the leek. Deglaze with 1-2 tablespoons of balsamic vinegar, then season to taste with salt and pepper.

4.

Thinly spread the olive paste on the baguette slices. Top with the leeks, arugula leaves, and goat cheese. Drizzle with a little balsamic vinegar. Grind some pepper over the crostini, and serve.