Tapenade, Mozzarella, Tomato and Pesto Pots

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Tapenade, Mozzarella, Tomato and Pesto Pots
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Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
Calories:
291
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie291 kcal(14 %)
Protein13.7 g(14 %)
Fat22.76 g(20 %)
Carbohydrates6.17 g(4 %)
Sugar added0 g(0 %)
Roughage2.46 g(8 %)
Vitamin A179.39 mg(22,424 %)
Vitamin D0 μg(0 %)
Vitamin E2.19 mg(18 %)
Vitamin B₁0.04 mg(4 %)
Vitamin B₂0.08 mg(7 %)
Niacin2.02 mg(17 %)
Vitamin B₆0.07 mg(5 %)
Folate15.9 μg(5 %)
Pantothenic acid0.14 mg(2 %)
Biotin1.23 μg(3 %)
Vitamin B₁₂0.05 μg(2 %)
Vitamin C16.93 mg(18 %)
Potassium162.11 mg(4 %)
Calcium387.4 mg(39 %)
Magnesium18.41 mg(6 %)
Iron2 mg(13 %)
Zinc0.46 mg(6 %)
Saturated fatty acids9.83 g
Cholesterol45.81 mg

Ingredients

for
4
For the tapenade
1 cup black Olives (stoned)
1 lemon (juiced)
2 tablespoons Caper (drained)
5 Anchovy fillet
½ bunch flat-leaf parsley
olive oil
For the verrines
2 balls Buffalo mozzarella (halved)
4 slices tomatoes
4 tablespoons Pesto
Chives (to garnish)
How healthy are the main ingredients?
Olivetomatoparsleylemonolive oilChives

Preparation steps

1.
Make the tapenade by pureeing the ingredients in a food processor, drizzling in enough olive oil to make a thick paste. Taste and adjust the seasoning accordingly. Any leftover can be kept sealed in the refrigerator.
2.
Spoon a layer of tapenade into the bottom of four glasses. Top with the mozzarella and tomato.
3.
Finish each one with a thin layer of pesto and a couple of chives to decorate