Blue Cheese, Pear, and Hazelnut Smørrebrød (Danish Open-Faced Sandwich) Recipe

Blue Cheese, Pear, and Hazelnut Smørrebrød (Danish Open-Faced Sandwich) Recipe
5 Ingredients
  • 1 slice rugbrød (dense Danish sourdough rye bread), about 1/3-inch thick
  • 1/2 teaspoon unsalted butter, softened slightly
  • 1/4 pear, cut thinly lengthwise
  • 2 tablespoons Danish blue cheese, crumbled
  • 2 teaspoons toasted hazelnuts, chopped
Nutrition
102
5% daily value
2 servings
                                       
                                           
     

Fat

11% 7

Saturated

18% 4

Trans

- 0

Monounsaturated

- 3

Polyunsaturated

- 0

Carbs

2% 6

Carbs (net)

- 5

Fiber

5% 1

Sugars

- 3

Sugars, added

- 0

Protein

8% 4

Cholesterol

5% 14

Sodium

8% 197

Calcium

9% 89

Magnesium

3% 11

Potassium

2% 92

Iron

2% 0

Zinc

5% 1

Phosphorus

11% 75

Vitamin A

4% 39

Vitamin C

1% 1

Thiamin (B1)

3% 0

Riboflavin (B2)

6% 0

Niacin (B3)

2% 0

Vitamin B6

4% 0

Folate equivalent (total)

4% 16

Folate (food)

- 12

Folic acid

- 2

Vitamin B12

8% 0

Vitamin D

26% 4

Vitamin E

4% 1

Vitamin K

2% 2

Sugar alcohols

- 0

Water

- 28
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