RELATED RECIPES
Cabbage Soup
Rustic Root Vegetable & Lentil Stew
Grilled Goat Cheese and Tomato Sandwich
Add to Calendar
Add as Favorite
 
 
 
 
 
30 minutes
2 servings
Adjust servings
dairy-free
(?)
Has dairy from:
goat cheese
butter
gluten-free
(?)
Has gluten from:
focaccia bread
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
goat cheese
butter
vegetarian
pescatarian
paleo
(?)
Not paleo due to:
goat cheese
focaccia bread
This recipe has no customizations.
 
Nutrition to Note
This recipe has Fat (total lipid) as 54.6% and Sodium as 69.4% (as a percentage of RDA).
 
You may need to take these 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: 0.8% of RDA
• Calories: 28.7% of RDA
• Carbs: 17.3% of RDA
• Fat (total lipid): 54.6% of RDA
• Fiber: 16.1% of RDA
• Fructose: 3.3% of RDA
• Protein: 30.5% of RDA
• Sodium: 69.4% of RDA
• Sugar: 13.7% of RDA
• Vitamin A (IU): 61.4% of RDA
• Vitamin B6: 20.0% of RDA
• Vitamin C: 19.4% of RDA
• Iron: 1.1% of RDA
• Magnesium: 16.5% of RDA
• Manganese: 13.7% of RDA
• Niacin: 62.2% of RDA
• Potassium: 12.6% of RDA
• Zinc: 15.6% 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.
 
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
47.7
g
Calories
573
 
Fiber
4.49
g
Iron
0.200
mg
Protein
34.3
g
Sodium
937
mg
Sugars
4.28
g
Fat (total lipid)
33.4
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
1
whole
+
-
 
 
1
whole
+
-
 
trimmed artichoke heart, quartered if small, sliced about 1/2 inch thick if large and tossed with 1 tablespoon extra-virgin olive oil and salt and pepper to taste.
 
1/2
cups
+
-
 
 
2
cloves
+
-
 
minced.
 
6
leaves
+
-
 
sliced into long thin strips.
 
4
slices
+
-
 
any bread of choice will work.
 
3
tbsp
+
-
 
softened.
 
Save Recipe
Recipe Short Name:
Add new ingredient
 
Report Substitution
Please provide succinct feedback on why this substituion looks like it may not be correct.
E.g.:
It looks like a mistake.
It won't work for 99% of recipes.
 
Error: we need a reason for your feedback.
Thank you for the feedback! (We'll check it out...)
 
PREPARATION
1.
Preheat oven to 425F.
PREPARING ARTICHOKE HEARTS AND TOMATOES
2.
Cover a baking sheet with parchment and spread the artichoke hearts and tomato slices over the pan in a single layer.
3.
Roast for 10 minutes and turn over the pieces. Return to oven and roast for another 10 minutes, until browned and tender.
4.
Remove the artichoke hearts from the pan and roughly chop. Leave the tomatoes in slices.
PREPARING THE GOAT CHEESE
5.
Add the goat cheese and the minced garlic to a bowl.
6.
Mash goat cheese in a bowl and roasted artichoke hearts. Mash together.
ASSEMBLING AND GRILLING
7.
Using a panini press or a frying pan, butter one side of each piece of bread. Lay 1-2 pieces of bread, buttered side down, on the press or in the frying pan.
8.
Spread a layer of the goat cheese onto the bread and add roasted tomato slices. Sprinkle with basil strips and place the top piece of bread on the sandwich, buttered side up.
9.
Grill each side until the bread has toasted to your desired level of crispness. Serve immediately.
 
THIS RECIPE CAN BE CUSTOMIZED
Make it Dairy Free!
A partially dairy-free variant of this recipe can be made to reduce the amount of dairy. Just substitute Earth Balance Natural Buttery Stick for butter.
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 573
Protein 34.3 g
Carbohydrates 47.7 g
Iron 0.20 mg
Fiber 4.49 g
Calcium 7.50 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.
©2017-2024 foodious LLC
We use cookies to improve your experience on this site. To find out more, read our privacy policy.  Okay