Crostini with Olives and Tomato
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 30 min.
Ready in
Calories:
200
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 200 cal. | (10 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 10.1 μg | (17 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 474 mg | (12 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 garlic cloves
- 1 onion
- 6 Tomatoes
- 2 sprigs Basil
- 80 grams black Olives (pitted)
- 4 slices Whole Wheat Bread (or white bread)
- 1 tsp lemon juice
- salt
- freshly ground peppers
- 2 Tbsps olive oil
Preparation steps
1.
Peel and halve the garlic. Peel and finely dice the onion. Blanch the tomatoes in boiling water. Remove from the water and peel Cut into quarters, remove the core, and finely dice. Rinse and dry the basil. Remove the leaves and chiffonade. Drain and slice the olives.
2.
Preheat the broiler.
3.
Cut the bread slices into pieces. Toast the bread under the broiler on both sides for 5 minutes.
4.
Mix the tomatoes in a bowl with the onions, basil, and olives. Season to taste with lemon juice, salt and pepper.
5.
Remove the bread from the oven. Rub one side of the bread with the cut surfaces of the garlic. Drizzle with olive oil, top with the tomato mixture, and serve.
