RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	5.8889
Energy (kCal)	1051.0981
Carbohydrates (g)	0.1555
Total fats (g)	116.0238
Fatty acids, total saturated 20:0 (g)	0.4471
Fatty acids, total saturated 18:3 undifferentiated (g)	0.9218
Fatty acids, total polyunsaturated 17:1 (g)	0.1350
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0001
Fatty acids, total saturated 4:0 (g)	0.1603
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.1475
Tocopherol, beta (mg)	0.1188
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	2.9331
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.2085
Proline (g)	0.6972
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0323
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	4.1153
Copper, Cu (mg)	0.0057
Maltose (g)	0.0000
Zinc, Zn (mg)	0.6760
Total lipid (fat) (g)	116.0238
Vitamin K (phylloquinone) (g)	66.0175
Cholesterol (mg)	28.4868
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	238.7185
Folate, total (g)	18.5341
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	170.4966
Energy (kcal)	1051.0981
Fatty acids, total saturated 16:1 undifferentiated (g)	1.6416
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1678
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.1344
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.0208
Lutein + zeaxanthin (g)	0.0810
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.3800
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	5.7552
Fatty acids, total saturated 16:0 (g)	14.5523
Carbohydrate, by difference (g)	0.1555
Vitamin D (IU)	5.6812
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.3830
Tyrosine (g)	0.3403
Potassium, K (mg)	45.2478
Fatty acids, total saturated 12:0 (g)	0.1431
Vitamin A, RAE (g)	49.4846
Serine (g)	0.3312
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3284
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.1393
Fatty acids, total saturated 14:0 (g)	0.8700
Histidine (g)	0.2031
Isoleucine (g)	0.2879
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.1085
Water (g)	13.8755
Fatty acids, total saturated 8:0 (g)	0.0843
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	2.5571
Sodium, Na (mg)	183.5835
Iron, Fe (mg)	0.7534
Energy (kJ)	4397.7538
Ash (g)	0.7732
Caffeine (mg)	0.0000
Glycine (g)	0.1126
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	10.7698
Fatty acids, total polyunsaturated (g)	11.6918
Vitamin E (alpha-tocopherol) (mg)	15.5778
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.0671
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0917
Vitamin D (D2 + D3) (g)	0.1421
Vitamin D3 (cholecalciferol) (g)	0.1418
Lysine (g)	0.5249
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.1963
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0198
Folate, food (g)	18.5341
Fatty acids, total saturated 20:1 (g)	0.3362
Fatty acids, total monounsaturated (g)	81.1120
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0238
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	4.7474
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	19.8802
Vitamin B-12 (g)	0.4681
Calcium, Ca (mg)	53.5828
Fatty acids, total saturated 10:0 (g)	0.1910
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.2437
Glutamic acid (g)	1.2440
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0028
Vitamin E, added (mg)	0.0000
Retinol (g)	49.0734
Leucine (g)	0.5471
Folate, DFE (g)	18.5341
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	0.0123
Tryptophan (g)	0.0913
Threonine (g)	0.2130
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.0104
Protein (g)	5.8889
Cryptoxanthin, beta (g)	0.0028
Fatty acids, total saturated 18:1 undifferentiated (g)	78.8722
Betaine (mg)	0.1080
Phosphorus, P (mg)	53.4284
Tocopherol, gamma (mg)	0.8964

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Pre-Heat oven to 375 degrees F. | 2. Cut a french baguette into approachable bite-size pieces, about the width of your forefinger should be fine. Brush the tops with olive oil and season with salt, pepper and rosemary to taste. | 3. On a non-stick cooking tray, place the prepared pieces evenly and bake for 6-8 minutes. If you prefer your bread slightly charred and crunchy, bake more towards the 8 minute mark. 6 minutes usually results in a chewy white middle with a wonderfully toasted crust. | 4. While the bread is baking, prepare a wheel of brie cheese, sliced very thinly. | 5. As soon as you remove the bread from the oven, top each miniature bruschetta with a single slice of brie cheese and a dollop of honeycomb. The residual heat helps soften the brie and melt the honey very nicely. | 6. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
french baguette	1			-	-	-	-
olive oil	1/2	cup		954.72	0.0	0.0	108.0
kosher salt	1	pinch		-	-	-	-
peppercorn	1	pinch	cracked	1.5745	0.0098	0.0034	0.1714
rosemary	1/8	teaspoon		0.1146	0.0181	0.0029	0.0051
brie cheese	1			94.689	0.1276	5.8826	7.8473
honey comb	1			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Miniature Rosemary and Brie Bruschetta