Crostini With Capsicum & Eggplant Chutney Recipe
Recipe By Taste
Impress guests by making your own chutney for this flavoursome bite-sized starter.
4.4
27 Rating -
Rate
Non Vegdiet
2hr 5minstotal
50minsPrep
1hr 15minsCook
2hr 5m.total
50m.Prep
1hr 15m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Crostini With Capsicum & Eggplant Chutney Recipe
- 4 Slices Prosciutto
- 100 gram Soft goat's cheese
- 60 gram Pecans, roughly chopped
- 1/2 Zest and juice of lemon
- 1/2 Sourdough baguette, cut into 40 thin slices, toasted
- 50 milliliter Olive oil
- 2 Red capsicums, quartered
- 1 Eggplants, cut into 1cm thick rounds
- 1 tablespoon Red wine vinegar
- 1/2 tablespoon Balsamic vinegar
- 1/2 teaspoon Mustard powder
Nutrition
value
value
1185
calories per serving
109 g Fat25 g Protein29 g Carbs8 g FiberOther
Current Totals
- Fat109g
- Protein25g
- Carbs29g
- Fiber8g
MacroNutrients
- Carbs29g
- Protein25g
- Fiber8g
Fats
- Fat109g
Vitamins & Minerals
- Calcium540mg
- Iron3mg
- Vitamin A136mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B31mg
- Vitamin B6< 1mg
- Vitamin B9132mcg
- Vitamin B12< 1mcg
- Vitamin C17mg
- Vitamin E8mg
- Copper< 1mcg
- Magnesium116mg
- Manganese3mg
- Phosphorus525mg
- Selenium26mcg
- Zinc5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Taste