Olive Spread with Toasts
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 15 min.
Ready in
Calories:
317
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 317 cal. | (15 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 18.3 μg | (31 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 0.9 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 163 mg | (4 %) | ||
| Calcium | 64 mg | (6 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 Baguette (cut into 1 cm slices)
- 2 Anchovy fillet
- 1 Tbsp Caper
- 1 cup black Olives (pitted)
- 1 dried chili pepper
- 2 Tbsps Cognac
- 1 clove garlic cloves
- 1 tsp honey
- 2 Tbsps olive oil
- 1 Tbsp freshly chopped oregano
- 2 Tbsps freshly chopped parsley
- lemon juice
Preparation steps
1.
Preheat the oven to 240°C (220°C in a fan oven), 475°F, gas 9.
2.
Place the baguette slices on the oven shelf and bake for around 5 minutes until golden brown.
3.
Put the anchovies, capers, olives, chilli, cognac and garlic in a mixer. Add the honey and blend to a fine purée, adding enough olive oil to create a spreadable paste. Mix through the herbs and season to taste with a dash of lemon juice.
4.
Take the toasted baguette slices out of the oven and serve with the tapenade, ideally immediately, while still hot and crispy.
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