Crostini with Two Toppings
peppers with pistachio covering and goat cheese and pistachio topping
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 608 cal. | (29 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 27.5 μg | (46 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7 mg | (58 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 118 mg | (124 %) | ||
| Potassium | 514 mg | (13 %) | ||
| Calcium | 431 mg | (43 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 12.5 g | |||
| Uric acid | 13 mg | |||
| Cholesterol | 47 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- 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
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.
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