Crostini with Three Toppings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,048 cal. | (50 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 77 g | (66 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 7.5 mg | (63 %) | ||
| Vitamin K | 39.1 μg | (65 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 11.9 mg | (99 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 100 μg | (33 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 14.3 μg | (32 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 60 mg | (63 %) | ||
| Potassium | 812 mg | (20 %) | ||
| Calcium | 202 mg | (20 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 35.6 g | |||
| Uric acid | 116 mg | |||
| Cholesterol | 203 mg | |||
| Complete sugar | 12 g |
Ingredients
- For tomato salsa
- 5 ripe Tomatoes
- 2 Tbsps olive oil
- 1 Tbsp white balsamic vinegar
- salt
- freshly ground peppers
- For ham spread
- ½ bunch parsley
- 1 onion
- 300 grams cooked ham
- 1 Tbsp vegetable oil
- 150 grams Sour cream
- 100 grams Mayonnaise
- For lemon spread
- 1 lemon
- 250 grams cream cheese
- 200 grams Sour cream
- 2 Tbsps Whipped cream
- For crostini
- 1 Baguette
- 1 garlic clove
- 3 Tbsps olive oil
Preparation steps
For the tomato salsa, rinse the tomatoes, trim the stalks and cut into small cubes. Season with the oil, vinegar, salt and pepper to taste and let marinate.
For the ham spread, rinse the parsley, shake dry, pluck the leaves and finely chop half. Peel the onion and cut into small cubes. Cut the cooked ham into small cubes. Heat the oil in a pan and sauté the onions and ham together for a few minutes then remove from the heat and let cool. Stir the sour cream, mayonnaise, and chopped parsley into the ham mixture and season with salt and pepper.
For the lemon spread, rinse the lemon in hot water, wipe dry, then zest and juice the lemon. Stir together the cream cheese, sour cream, and cream. Add the lemon juice and season with salt and pepper. Garnish with lemon zest.
For the crostini, preheat the oven to 250°C (approximately 475°F). Slice the baguette slice, rub the slices with a crushed clove of garlic, and sprinkle with olive oil. Bake until golden brown. Serve with three different toppings. Garnish with remaining parsley leaves.
