Crostini with Mushrooms and Prosciutto
Healthy, because
Even smarter
Nutritional values
These delicious appetizers contain fiber, vitamin D, and copper from the mushrooms, as well as protein from the prosciutto.
Easily make these vegetarian by leaving out the prosciutto.
(Percentage of daily recommendation)
| Calorie | 477 cal. | (23 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.3 g | (24 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 3.6 μg | (18 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 12.8 μg | (21 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 19.6 mg | (163 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 3.9 mg | (65 %) | ||
| Biotin | 24.2 μg | (54 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 969 mg | (24 %) | ||
| Calcium | 56 mg | (6 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Uric acid | 90 mg | |||
| Cholesterol | 67 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 1 Ciabatta
- 3 garlic cloves
- 1 shallot
- 7 ozs fresh Chanterelle
- 7 ozs fresh Porcini mushroom
- 7 ozs fresh button Mushroom
- 4 sprigs Basil
- 4 Tbsps olive oil (for drizzling)
- 5 tsps butter
- salt
- peppers (freshly ground)
- Dried-porcini powder (to taste)
- 12 slices Prosciutto
Preparation steps
Preheat the oven to 425°F. Slice the ciabatta into 1/2 inch pieces, and place on a baking sheet lined with parchment paper. Peel the garlic and finely chop 2 cloves. Peel the shallot and finely chop.
Clean the mushrooms, then coarsely chop. Rinse and dry the basil. Remove the leaves and coarsely chop.
Rub the sliced ciabatta with the whole garlic and drizzle with a little olive oil. Bake in the oven for 3-5 minutes.
Heat the butter in a pan, and sweat the garlic with the shallots until soft. Add the mushrooms, and cook until browned. Season to taste with the salt, pepper, and porcini powder.
Remove the bread from the oven, and arrange on a platter. Top with the mushroom mixture, and one slice of the prosciutto. Garnish with the chopped basil.
