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Picture of Sun-Dried Tomato and Feta Crostini (Appetizer)
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1982 kcal 99 %
  • Fat 139 g 214 %
  • Saturated 57 g 287 %
  • Carbs 128 g 43 %
  • Fiber 25 g 99 %
  • Protein 80 g 160 %
  • Cholesterol 328 mg 109 %
  • Sodium 4417 mg 184 %
  • Calcium 2083 mg 208 %
  • Magnesium 448 mg 107 %
  • Potassium 6774 mg 144 %
  • Iron 21 mg 115 %
  • Zinc 15 mg 132 %
  • Phosphorus 1930 mg 276 %
  • Vitamin A 577 µg 64 %
  • Vitamin C 83 mg 92 %
  • Thiamin (B1) 2 mg 131 %
  • Riboflavin (B2) 4 mg 312 %
  • Niacin (B3) 21 mg 129 %
  • Vitamin B6 2 mg 171 %
  • Folate equivalent (total) 281 µg 70 %
  • Vitamin B12 6 µg 260 %
  • Vitamin D 1 µg 10 %
  • Vitamin E 9 mg 59 %
  • Vitamin K 247 µg 206 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Sun-Dried Tomato and Feta Crostini (Appetizer)

Ingredients

  • 6.5 ounces Jar of Sundried Tomatoes (packed in Olive Oil)
  • 13 ounces Greek Feta Cheese (in liquid)
  • 4 Scallions, finely diced
  • 5 Fresh Basil leaves, finely diced
  • 2 tablespoons Balsamic Vinegar
  • 1 teaspoon White Vinegar
  • 4 tablespoons Extra Virgin Olive Oil
  • Salt and Pepper to taste

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