Directions:
- Preheat the oven to 400°.
- Arrange the bread in a single layer on two large baking sheets.
- Bake until lightly toasted, about 7 minutes.
- Remove from the oven and immediately cut each slice into a round with a large (3 inch) biscuit or cookie cutter.
- Stir together the jam, butter, tarragon, and salt in a small bowl until very well combined.
- Spread the jam mixture on top of each toast piece.
- Cut the ham and cheese slices into the same size rounds as the toast pieces.
- Place one ham slice, then one cheese slice onto each toast.
- Place crostini onto a large baking sheet and bake at 400° until the cheese is melted, about 6 minutes.
- Remove from the oven, place crostini onto a large platter, top each with a tarragon leaf, and enjoy while warm.
- Per seving-140 calories, 7 g fat, 12 g carb, 2 g fiber, 7 g protein.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 236.12 Kcal (989 kJ) | ||
| Calories from fat | 105.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.68g | 18% | |
|---|---|---|---|
| Cholesterol | 48.19mg | 16% | |
| Sodium | 601.09mg | 25% | |
| Potassium | 203.8mg | 4% | |
| Total Carbs | 17.16g | 6% | |
| Sugars | 5.79g | 23% | |
| Dietary Fiber | 1.87g | 7% | |
| Protein | 15.74g | 31% | |
| Vitamin C | 0.3mg | 1% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 1.3mg | 7% | |
| Calcium | 226.1mg | 23% | |
| Amount Per 100 g | |||
| Calories | 263.49 Kcal (1103 kJ) | ||
| Calories from fat | 117.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.04g | 18% | |
|---|---|---|---|
| Cholesterol | 53.77mg | 16% | |
| Sodium | 670.76mg | 25% | |
| Potassium | 227.43mg | 4% | |
| Total Carbs | 19.15g | 6% | |
| Sugars | 6.46g | 23% | |
| Dietary Fiber | 2.08g | 7% | |
| Protein | 17.56g | 31% | |
| Vitamin C | 0.4mg | 1% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 1.4mg | 7% | |
| Calcium | 252.4mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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