Roasted Tomato Croques with Pickled Peppers

Roasted Tomato Croques with Pickled Peppers
15 Ingredients
  • 5 tbsp. unsalted butter
  • ½ c. finely chopped onion
  • 2 sprig thyme
  • 1 tbsp. thyme leaves
  • 1 tbsp. rosemary leaves
  • ½ tsp. dry mustard powder
  • kosher salt
  • Freshly ground pepper
  • ¼ c. all-purpose flour
  • 2 c. whole milk
  • 2 lb. heirloom medium and cherry tomatoes
  • extra-virgin olive oil
  • 6 slice sourdough bread
  • ½ lb. Gruyère cheese
  • Pickled Peppers
Nutrition
780
39% daily value
6 servings
                                       
                                            vegetarian
     

Fat

53% 34

Saturated

82% 16

Trans

- 0

Monounsaturated

- 12

Polyunsaturated

- 3

Carbs

30% 89

Carbs (net)

- 83

Fiber

24% 6

Sugars

- 15

Sugars, added

- 0

Protein

62% 31

Cholesterol

25% 75

Sodium

48% 1152

Calcium

58% 585

Magnesium

22% 92

Potassium

15% 721

Iron

38% 7

Zinc

33% 4

Phosphorus

71% 498

Vitamin A

32% 290

Vitamin C

28% 25

Thiamin (B1)

96% 1

Riboflavin (B2)

70% 1

Niacin (B3)

51% 8

Vitamin B6

28% 0

Folate equivalent (total)

72% 287

Folate (food)

- 115

Folic acid

- 101

Vitamin B12

41% 1

Vitamin D

384% 58

Vitamin E

16% 2

Vitamin K

17% 21

Sugar alcohols

- 0

Water

- 289
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