Toast Toppings

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Toast Toppings
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Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 30 min.
Preparation
Calories:
277
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie277 cal.(13 %)
Protein13 g(13 %)
Fat22 g(19 %)
Carbohydrates5 g(3 %)
Sugar added0 g(0 %)
Roughage2 g(7 %)
Vitamin A11.4 mg(1,425 %)
Vitamin D3.8 μg(19 %)
Vitamin E3.1 mg(26 %)
Vitamin K52.3 μg(87 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂1 mg(91 %)
Niacin10.8 mg(90 %)
Vitamin B₆0.4 mg(29 %)
Folate157 μg(52 %)
Pantothenic acid2.9 mg(48 %)
Biotin74.9 μg(166 %)
Vitamin B₁₂8.8 μg(293 %)
Vitamin C29 mg(31 %)
Potassium403 mg(10 %)
Calcium76 mg(8 %)
Magnesium35 mg(12 %)
Iron4.3 mg(29 %)
Iodine21 μg(11 %)
Zinc1.6 mg(20 %)
Saturated fatty acids6.7 g
Uric acid142 mg
Cholesterol191 mg
Complete sugar3 g

Ingredients

for
6
For the caper cream
100 grams Caper
2 Tbsps Mayonnaise
2 Tbsps Mascarpone
2 Tbsps Yogurt (0.1% fat)
1 splash lemon juice
salt
freshly ground peppers
For the anchovies
2 chili peppers
2 Tbsps parsley (chopped)
2 garlic cloves
100 grams Anchovy fillet (in oil)
2 Tbsps olive oil
For the liver paste
200 grams Chicken liver
100 grams Celery
1 shallot
1 Tbsp oregano (chopped)
2 Tbsps olive oil
50 milliliters white wine
salt
freshly ground peppers
For the tomatoes
2 Tomatoes
2 sun-dried Tomatoes (in oil)
2 Tbsps Basil (coarsely chopped)
2 garlic cloves (chopped)
2 Tbsps olive oil
1 Tbsp Pine nuts
1 splash lemon juice
1 pinch sugar
salt
freshly ground peppers
How healthy are the main ingredients?
CeleryMayonnaiseMascarponeolive oilPine nutsparsley

Preparation steps

1.

Toast about 20 pieces of bread.

2.

For the caper cream: Drain and chop capers. Combine capers with remaining ingredients and season with salt and pepper.

3.

For the anchovies: Rinse chile, cut in half, remove seeds and cut lengthwise into thin strips. Peel and mince garlic. Combine chile, garlic and remaining ingredients and let stand for about 2 hours.

4.

For the liver paste: Rinse and mince celery. Peel and mince shallots.

5.

Rinse liver, pat dry and mince. Heat oil in a pan and sauté shallot, celery and herbs. Add liver and cook for about 4 minutes. Deglaze with wine, cover and simmer for 5 minutes. Puree mixture and season with salt and pepper. 

6.

For the tomatoes: Rinse tomatoes, cut in half, remove seeds and dice. Cut dried tomatoes into strips. Combine tomatoes, dried tomatoes and remaining ingredients. Season with salt, lemon juice, sugar and pepper.

Serve all toppings with toast.