Photo: Stephanie Studer
Reblochon, broad beans & asparagus toast
8 ingredients
10 min + 10 min
Serves 4
openrecipes
This rustic, springtime cheese on toast makes a great light lunch or starter. Use camembert or brie if you can't get reblochon
Estimated Nutrition (whole recipe, rough)
866
Calories
28g
Protein
25g
Fat
132g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Sourdough | 1 slice (36g) | 93 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Broad Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 200g broad beans
- 16 asparagus tips
- 2 shallots , finely diced
- olive oil
- 4 sourdough bread slices
- 1 garlic clove , halved
- 4 fat slices reblochon cheese
- few sprigs thyme
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes