Baked Peach Toast
Low in calories and fat, this baked peach toast hides plenty of B vitamins and minerals beneath a delicious cheese crust.
Ingredients
- 30 g arugula (0.5 bunch)
- 300 g pork tenderloin
- Salt
- Pepper
- 300 g peaches (3 peaches)
- 160 g tomatoes (2 tomatoes)
- 50 g Italian hard cheese (e.g., Grana Padano)
- 75 g cream cheese (13% fat)
- 120 g whole wheat wheat toast (4 slices)
Instructions
-
1.
Wash the arugula, dry by patting, remove thick stems, finely chop and spread on a flat plate.
-
2.
If necessary, remove skin and sinews from the pork tenderloin, rinse it and pat dry with paper towels.
-
3.
Season the pork with salt and pepper, press it into the chopped arugula leaves, flip it over and firmly press the other side of the meat against the arugula.
-
4.
Wrap the meat first in cling film, then in a large piece of aluminum foil. Twist the ends of the foil like a candy wrapper.
-
5.
Bring water to a boil in a sufficiently large pot, add the tenderloin, cover and simmer on low heat for 12-15 minutes. Remove and let cool slightly.
-
6.
Meanwhile, score the peaches crosswise, rinse them under boiling water and peel off the skin. Cut the peaches into wedges by removing the stone.
-
7.
Wash the tomatoes, cut off the stem ends in a wedge shape and slice the flesh into thin rounds.
-
8.
Grate the hard cheese finely and mix it with the cream cheese.
-
9.
Toast the bread slices in a toaster and place them on a baking sheet lined with parchment paper.
-
10.
Unwrap the pork from the foil and slice it thinly.
-
11.
Top the toast with tomato slices, season with salt and pepper. Then distribute the meat and peaches over the toast.
-
12.
Spread the cheese mixture onto the toast using a teaspoon and bake in a preheated oven at 225 °C (convection: 200 °C, gas: level 4) on the top rack for 10-12 minutes until golden.
- 13.
