Arugula and Hazelnut ToastsTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:329.7 kcal
Proteins:13.7 g
Fats:19.6 g
Carbohydrate:25 g
Fibers:1.8 g
Sugar:0.7 g
Cholesterol:31.7 mg
Sodium:338.6 mg
Calcium:316.4 mg
Energy:1911 kcal
Proteins:79.6 g
Fats:113.7 g
Carbohydrate:145.1 g
Fibers:10.7 g
Sugar:3.9 g
Cholesterol:184 mg
Sodium:1962.8 mg
Calcium:1834 mg
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INGREDIENTS
For 8 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
8
baguette slices, 1 cm thick
70
g
cleaned arugula or rocket
1
clove of garlic, pressed
45
ml
hazelnut (filbert) oil
1.64999997615814
ml
salt and a little freshly ground pepper
200
x
224
g
swiss raclette cheese, sliced
20
ml
chopped hazelnuts
METHOD
- Toast the baguette slices in a preheated 200° C (400° F) oven for 10 minutes. Cool.
- Set aside a handful of arugula for garnish. Chop the rest finely and combine it with the garlic and canola or hazelnut oil. Season to taste with salt and pepper.
- Divide the toasted baguette slices spread with the arugula mixture among individual raclette dishes, cover with raclette cheese and sprinkle with hazelnuts. Let the cheese melt and top with arugula.
