Crostini with Tomato Pesto
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
281
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 281 cal. | (13 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 30.6 μg | (51 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 25 μg | (8 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3.2 μg | (7 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 203 mg | (5 %) | ||
| Calcium | 217 mg | (22 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 18 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 100 grams sun-dried Tomatoes (in oil)
- 2 garlic cloves
- 1 Tbsp Pine nuts
- 3 Tbsps olive oil
- ½ tsp dried oregano
- salt
- freshly ground peppers
- 8 slices Ciabatta
- 100 grams Goat cheese
- ½ bunch Arugula
Preparation steps
1.
Drain the sun-dried tomatoes, pat dry and roughly chop. Peel garlic and chop coarsely. Mash tomatoes and garlic together. Gradually pour in the olive oil while stirring and season with oregano, salt and pepper.
2.
Rinse arugula, separate leaves, shake dry and trim hard stems. Cut half of the arugula finely and mix with the goat cheese. Season with salt and pepper.
3.
Spread ciabatta slices with the pesto and toast until light brown under the preheated oven broiler, watching carefully.
4.
Top each bread slice decoratively with a little arugula and goat cheese and serve immediately.
