Toast Toppings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 277 cal. | (13 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 11.4 mg | (1,425 %) | ||
| Vitamin D | 3.8 μg | (19 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 52.3 μg | (87 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 10.8 mg | (90 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 157 μg | (52 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 74.9 μg | (166 %) | ||
| Vitamin B₁₂ | 8.8 μg | (293 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 403 mg | (10 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 6.7 g | |||
| Uric acid | 142 mg | |||
| Cholesterol | 191 mg | |||
| Complete sugar | 3 g |
Ingredients
- 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
Preparation steps
Toast about 20 pieces of bread.
For the caper cream: Drain and chop capers. Combine capers with remaining ingredients and season with salt and pepper.
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.
For the liver paste: Rinse and mince celery. Peel and mince shallots.
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.
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.
