Mozzarella Baguettes with Tomatoes and Anchovies
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 22 min.
Ready in
Calories:
362
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 362 cal. | (17 %) | ||
| Protein | 15.45 g | (16 %) | ||
| Fat | 11.67 g | (10 %) | ||
| Carbohydrates | 47.49 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.32 g | (1 %) |
more nutritional values
| Vitamin A | 74.01 mg | (9,251 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.35 mg | (3 %) | ||
| Vitamin B₁ | 0.02 mg | (2 %) | ||
| Vitamin B₂ | 0.03 mg | (3 %) | ||
| Niacin | 1.48 mg | (12 %) | ||
| Vitamin B₆ | 0.05 mg | (4 %) | ||
| Folate | 5.53 μg | (2 %) | ||
| Pantothenic acid | 0.08 mg | (1 %) | ||
| Biotin | 1 μg | (2 %) | ||
| Vitamin B₁₂ | 0.04 μg | (1 %) | ||
| Vitamin C | 8.98 mg | (9 %) | ||
| Potassium | 111.75 mg | (3 %) | ||
| Calcium | 188.12 mg | (19 %) | ||
| Magnesium | 7.39 mg | (2 %) | ||
| Iron | 3.04 mg | (20 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 5.48 g | |||
| Cholesterol | 26.57 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 slices Baguette
- 125 grams sliceable Mozzarella
- 100 grams Cherry tomatoes
- 1 garlic clove
- 1 tsp olive oil
- 1 Tbsp Basil pesto
- 1 lemon juice
- salt
- peppers
- 4 Anchovy (in oil)
- Basil (for garnish)
Preparation steps
1.
Preheat the oven to broil. Place the baguette slices on a baking sheet lined with parchment paper and bake in the oven for about 5 minutes until crispy, turning once. Cut the mozzarella into slices.
2.
Rinse and halve the tomatoes. Peel the garlic and finely chop. Pour the oil in a hot pan and cook the garlic briefly. Add the tomatoes, toss, allow to become hot and mix with the pesto. Season with lemon juice, salt and pepper.
3.
Top the baguette slices with the mozzarella and bake for 1-2 minutes, until cheese is melted. Remove, distribute the tomato mixture on each, top with an anchovy and serve garnished with basil.
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