Toasted Bread with Tomato Confit
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(0 votes)
Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
296
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 296 cal. | (14 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 10.4 μg | (17 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 345 mg | (9 %) | ||
| Calcium | 198 mg | (20 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Uric acid | 20 mg | |||
| Cholesterol | 19 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Cut the bread into slices. Heat butter in a pan and toast the bread slices until golden. Let cool on paper towels. Heat the olive oil in the hot pan with the garlic and add the chopped tomatoes.
2.
Cook until a confit (jam-like) consistency develops and season the mixture with salt, pepper and sugar. Add fresh basil and fold in the Parmesan. Spread the warm confit on the toasted bread slices and serve immediately.
