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Yields 12 pieces, 3 for each
Has dairy from:
Has gluten from:
Has meat from:
Not vegan due to:
goat cheese prosciutto
Not vegetarian due to:
Not pescetarian due to:
Not paleo due to:
This recipe has no customizations.
Nutrition to Note
This recipe has Calories as 73.5% (as a percentage of RDA).
You may need to take this into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 3.5% of RDA
• Calories: 73.5% of RDA
• Carbs: 22.0% of RDA
• Fat (total lipid): 31.1% of RDA
• Fiber: 9.5% of RDA
• Fructose: 0.0% of RDA
• Protein: 17.5% of RDA
• Sodium: 48.1% of RDA
• Sugar: 8.0% of RDA
• Vitamin A (IU): 14.7% of RDA
• Vitamin B6: 3.6% of RDA
• Vitamin C: 0.5% of RDA
• Iron: 16.7% of RDA
• Magnesium: 9.1% of RDA
• Manganese: 10.8% of RDA
• Niacin: 21.6% of RDA
• Potassium: 3.2% of RDA
• Zinc: 6.8% of RDA
If any nutritional component is greater than 50% of RDA
(or any vitamin/mineral is greater than 400% of RDA),
the recipe gets a “Nutrition to Note” rating.
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Preheat oven to 375 F degrees.
Slice twelve 1/2-inch slices of bread from the baguette. Place on a baking sheet, and brush generously with the olive oil. Sprinkle a little salt on each slice. Bake for about 10 minutes, or until crisp and slightly golden. Remove from oven and cool slightly.
Spread some goat cheese on each crostini.
Fold the half slices of prosciutto and place on top of each crostini.
Lay a fresh basil/arugula leaf on top of each crostini and serve.
This recipe has the following nutrient totals:
Protein 14.8 g
Carbohydrates 45.3 g
Iron 3.00 mg
Fiber 2.00 g
Calcium 35.2 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.