Fig and Goat Cheese Crostini

Name: Fig and Goat Cheese Crostini
Cook time: 1 h
Yield: 12

Diet Types:

Dialysis Diabetes CKD non-dialysis

Portions: 12

Serving Size: 2 pieces

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Ingredients

1 French baguette
1/4 cup unsalted butter
1/4 cup olive oil
1/2 cup goat cheese crumbles
1/2 cup fig spread or preserves
2 tablespoons balsamic vinegar glaze

Nutrients per serving

Calories 178

Protein 4 g

Carbohydrates 18 g

Fat 10 g

Cholesterol 14 mg

Sodium 150 mg

Potassium 86 mg

Phosphorus 47 mg

Calcium 39 mg

Fiber 1.0 g

Preparation

Preheat the oven to 375° F. Slice the baguette into 24 slices, 1/2-inch each.
To make the crostini melt the butter; stir in the olive oil. Brush both sides of each bread slice with the butter mixture and place on a baking sheet.
Bake the crostini’s for 5-7 minutes. Turn slices over and bake 5 minutes longer or until crisp and golden brown.
Spread 1 teaspoon of fig spread on each crostini. Sprinkle 1 teaspoon goat cheese crumbles on top. After all the crostini are assembled drizzle with balsamic vinegar glaze.

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Renal and renal diabetic food choices

1/2 starch
1/2 fruit, low potassium
2 fat

Carbohydrate choices

Helpful hints

Use fig butter, fig spread, fig preserves or dried or fresh figs.
Soft goat cheese can be used instead of goat cheese crumbles. Spread it on the crostini then add the fig preserves and balsamic vinegar glaze.
If balsamic vinegar glaze is unavailable you can heat and reduce aged Italian balsamic vinegar by one half to make glaze.

Related Tags:

5 or less ingredients Christmas Easy Hanukkah Low Protein New Years Thanksgiving Valentine's Day

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Submitted by:

DaVita renal dietitian Sara from California

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