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Ingredients
Duo of Crostini
- Ingredients
- 2 Ciabatta
- 100 milliliters olive oil
- 2 garlic cloves
- salt
- freshly ground peppers
- For the first covering
- 225 grams Goat cheese
- 75 grams sun-dried Tomatoes (in oil)
- 100 grams black Olives (pitted)
- 25 grams Pine nuts
- Leeks
- For the 2nd lining
- 2 small Eggplant
- 1 red Bell pepper
- 2 Tbsps olive oil
- 50 grams Parmesan
- Basil
Cut the ciabatta into 1 cm (approximately 1/2 inch) thick slices. Preheat the oven to 200°C (approximately 400°F), and toast the bread. Peel the garlic, pass through a press, then mix with the olive oil. Brush the toasted bread with the garlic oil.
For the first topping, chop the goat cheese. Drain the sun-dried tomatoes, pat dry, and cut into small pieces. Coarsely crush the olive. Toast the pine nuts in a dry pan. Top half of the bread slices with the ingredients, then lightly season with salt and pepper. Cut the chives into 2 cm (approximately 3/4 inch) long pieces, and garnish the crostini with them.
For the second topping, rinse the eggplant. Remove the ends, and finely dice. Rinse and quarter the peppers. Remove the seeds and membranes, and finely dice. Heat 1 tablespoon of olive oil in a wide pan. Sauté the eggplant and peppers until soft. Top the remaining bread slices with the eggplant mixture. Drizzle with the remaining olive oil. Shave the parmesan cheese over the crostini, garnish with the basil, and serve.
(Percentage of daily recommendation)
| Calorie | 463 cal. | (22 %) | ||
| Protein | 14.32 g | (15 %) | ||
| Fat | 27.34 g | (24 %) | ||
| Carbohydrates | 41.65 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.69 g | (16 %) |