Crostini with Two Toppings

peppers with pistachio covering and goat cheese and pistachio topping
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Crostini with Two Toppings
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Health Score:
84 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 35 min.
Ready in
Calories:
608
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie608 cal.(29 %)
Protein25 g(26 %)
Fat35 g(30 %)
Carbohydrates48 g(32 %)
Sugar added0 g(0 %)
Roughage6.3 g(21 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.4 μg(2 %)
Vitamin E5.5 mg(46 %)
Vitamin K27.5 μg(46 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin7 mg(58 %)
Vitamin B₆0.4 mg(29 %)
Folate103 μg(34 %)
Pantothenic acid0.6 mg(10 %)
Biotin6.5 μg(14 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C118 mg(124 %)
Potassium514 mg(13 %)
Calcium431 mg(43 %)
Magnesium72 mg(24 %)
Iron2.7 mg(18 %)
Iodine20 μg(10 %)
Zinc3.2 mg(40 %)
Saturated fatty acids12.5 g
Uric acid13 mg
Cholesterol47 mg
Complete sugar6 g

Ingredients

for
4
For the bell pepper-pistachio topping
2 small, red Bell pepper
30 grams coarsely chopped Pistachio
1 tsp olive oil
30 grams finely grated Parmesan
salt
freshly ground pepper
For the ricotta and pistachio topping
125 grams Ricotta cheese
125 grams fresh Goat cheese
1 tsp finely chopped Basil
salt
freshly ground pepper
30 grams coarsely chopped Pistachio
For the crostini
1 small Baguette
4 Tbsps olive oil

Preparation steps

1.

For the bell pepper-pistachio topping: Rinse the bell peppers, cut into quarters, remove seeds and white ribs, and finely dice. In a bowl, stir the bell peppers with the pistachios and olive oil. Stir in the Parmesan and season with salt and pepper to taste.

2.

For the ricotta and pistachio topping: In a bowl, stir the ricotta with the goat cheese and basil. Season with salt and pepper to taste. Stir in the pistachios.

3.

For the crostini: Slice the baguette. Heat some of the olive oil in a large nonstick skillet. Add the slices and toast until golden on both sides. 

Serve the crostini with the toppings.