Warm Goat Cheese with Pine Nuts
Goat cheese contains a lot of vitamin A and calcium. Vitamin A is a fat-soluble vitamin that is essential for good vision and cell division. Calcium is the most abundant mineral in our body in terms of quantity and ensures the strength and stability of bones and teeth.
This goat cheese pairs beautifully with a simple side salad.
(Percentage of daily recommendation)
|Calorie||308 kcal||(15 %)|
|Protein||8 g||(8 %)|
|Fat||24 g||(21 %)|
|Carbohydrates||12 g||(8 %)|
|Sugar added||1 g||(4 %)|
|Roughage||2.5 g||(8 %)|
|Vitamin A||0.4 mg||(50 %)|
|Vitamin D||0.1 μg||(1 %)|
|Vitamin E||3.2 mg||(27 %)|
|Vitamin B₁||0.1 mg||(10 %)|
|Vitamin B₂||0.2 mg||(18 %)|
|Niacin||2.8 mg||(23 %)|
|Vitamin B₆||0.2 mg||(14 %)|
|Folate||51 μg||(17 %)|
|Pantothenic acid||0.5 mg||(8 %)|
|Biotin||6 μg||(13 %)|
|Vitamin B₁₂||0.2 μg||(7 %)|
|Vitamin C||47 mg||(49 %)|
|Potassium||329 mg||(8 %)|
|Calcium||88 mg||(9 %)|
|Magnesium||41 mg||(14 %)|
|Iron||1.8 mg||(12 %)|
|Iodine||7 μg||(4 %)|
|Zinc||0.8 mg||(10 %)|
|Saturated fatty acids||9.9 g|
|Uric acid||25 mg|
- 1 small zucchini
- 1 small orange Bell pepper
- 1 shallot
- 2 Plum tomato
- 2 tablespoons balsamic vinegar
- 2 tablespoons Apple juice
- 1 tablespoon Dijon mustard
- 1 teaspoon liquid honey
- 3 tablespoons olive oil
- 2 tablespoons Pine nuts
- 2 sprigs thyme
- ½ bunch Arugula (about 1/4 cup)
- 3 tablespoons breadcrumbs
- 4 slices Goat cheese (each about 1.5 ounces, from a log)
Rinse zucchini, wipe dry, trim and cut into very small cubes.
Cut bell pepper into quarters, remove seeds, rinse and cut into small cubes.
Peel the shallot and chop finely.
Cut tomatoes crosswise and cut out the stem ends.
Blanch tomatoes for about 30 seconds in boiling water. Lift from the water with a slotted spoon, rinse in cold water and remove skins.
Cut tomatoes in half, squeeze the seeds and cut the tomatoes into small cubes.
Mix balsamic vinegar, apple juice, mustard, honey and salt and pepper to taste. Gradually add 2 tablespoons oil and stir until smooth.
Put all the prepared vegetables in a bowl. Mix dressing with the vegetables and leave for 20 minutes.
Chop pine nuts finely. Rinse thyme, shake dry, pluck leaves and chop finely. Rinse, trim and spin dry arugula.
Mix thyme, pine nuts, breadcrumbs, remaining oil, and salt and pepper to taste. Place on the goat cheese.
Put goat cheese in an oven-proof dish on a baking sheet and cook until golden brown under the preheated broiler oven (watching carefully) for 3-4 minutes. Serve goat cheese gratin with vegetables and arugula.