Tomato and Olive Toasts
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 25 min.
Ready in
Calories:
490
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 490 cal. | (23 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 14.6 μg | (24 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3.7 μg | (8 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 368 mg | (9 %) | ||
| Calcium | 276 mg | (28 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 6.5 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 12 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 Baguette (cut into slices)
- ½ cup extra virgin olive oil
- 4 Plum tomato (or roma tomatoes)
- 1 cup sliced black olives
- 1 cup Parmesan
- Basil
- 2 scallions (finely sliced)
- salt
- freshly ground Black pepper
Product recommendation
Drizzle the crostini with a little balsamic vinegar for a touch of sweet acidity.
Preparation steps
1.
Preheat the oven to 200°C (180° fan)|400F|gas 6. Brush the baguette slices with a little olive oil on both sides.
2.
Bake in the oven for 4 - 5 minutes, turning once, until golden on both sides. Remove to a wire rack to cool.
3.
Toss any remaining oil with the slices tomatoes and a little seasoning.
4.
Spoon on top of the toasted baguette slices and top with olives and shave over some Parmesan.
5.
Garnish with basil leaves and spring onions before serving.
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