Crostini with Tomato Pesto

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Crostini with Tomato Pesto
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
365
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie365 kcal(17 %)
Protein11.06 g(11 %)
Fat18.35 g(16 %)
Carbohydrates38.5 g(26 %)
Sugar added0 g(0 %)
Roughage0.52 g(2 %)
Vitamin A24.2 mg(3,025 %)
Vitamin D0 μg(0 %)
Vitamin E0.14 mg(1 %)
Vitamin B₁0.01 mg(1 %)
Vitamin B₂0.01 mg(1 %)
Niacin0.2 mg(2 %)
Vitamin B₆0.04 mg(3 %)
Folate5 μg(2 %)
Pantothenic acid0.04 mg(1 %)
Biotin1 μg(2 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C4.18 mg(4 %)
Potassium70.68 mg(2 %)
Calcium43.31 mg(4 %)
Magnesium3.71 mg(1 %)
Iron2.39 mg(16 %)
Zinc0.07 mg(1 %)
Saturated fatty acids5.1 g
Cholesterol17.64 mg
Author of this recipe:

Ingredients

for
4
Ingredients
100 grams
sun-dried Tomatoes (in oil)
2
1 tablespoon
3 tablespoons
½ teaspoon
dried Oregano
freshly ground Pepper
8 slices
100 grams
½ bunch

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.