Goat cheese with tomatoes
(Percentage of daily recommendation)
| Calorie | 336 cal. | (16 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1.8 g | (6 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 9.2 μg | (15 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 449 mg | (11 %) | ||
| Calcium | 566 mg | (57 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 14.2 g | |||
| Uric acid | 26 mg | |||
| Cholesterol | 57 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 500 grams Cherry tomatoes
- 1 shallot
- 1 Tbsp olive oil
- 1 tsp Tomato paste
- 75 milliliters Apple juice
- 1 tsp honey
- 1 Tbsp balsamic vinegar
- salt
- cayenne pepper
- 2 sprigs Basil
- 300 grams Goat cheese
- 100 grams Yogurt (0.1% fat)
- 1 splash lemon juice
Preparation steps
Rinse tomatoes and set aside 4 tomatoes. Blanch the rest of tomatoes in hot water briefly, rinse in cold water and peel. Quarter and remove seeds, chop. Peel shallot and chop finely. Heat oil in a pan and saute shallot until translucent. Add tomato paste and deglaze pan with cider. Add tomato pieces together with honey and vinegar, mix well and simmer for about 15 minutes or until sauce thickens. Add more water or simmer down to reach desired consistency. Season with salt and cayenne pepper, cool.
Rinse basil, shake dry, pluck off leaves and chop finely. Combine half of basil with goat cheese and yogurt until creamy and season with lemon juice.
Spread cheese mixture in 4 ramekins. Cut remaining tomatoes crosswise and place on top of cheese. Add remaining basil to tomato sauce and spread over cheese mixture. Refrigerate for at least 30 minutes and serve.