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Source of protein and calcium
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 slice (medium) of Blue Cheese Toast (55 g) has 177 calories. That works out to 321 calories per 100 g. It contains 15.5 g of carbs, 7.3 g of protein, 9.6 g of fat and 1 g of fiber. Its 158.4 mg of Phosphorus covers 23% of the Daily Value. Its glycemic index is 60 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 slice (medium) · 55 g
177
KCAL / 55G
Carbs
15.5g
· 6% DV
Protein
7.3g
· 15% DV
Fat
9.6g
· 12% DV
Fiber
1g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 35% · Protein 16% · Fat 49%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 177 kcal | |
| Total fat | 9.6 g | 12% |
| Saturated fat | 5.61 g | 28% |
| Trans fat | 0.25 g | |
| Sodium | 435 mg | 19% |
| Total carbohydrate | 15.5 g | 6% |
| Fiber | 1 g | 4% |
| Protein | 7.3 g | 15% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 slice (medium) | 55 g | 177 kcal |
| 1 slice (thin) | 40 g | 128 kcal |
| 1 slice (thick) | 75 g | 241 kcal |
| 100 g | 100 g | 321 kcal |
| 2 slice (double) | 110 g | 353 kcal |
| 1 serving (large) | 150 g | 482 kcal |
| 1 serving (extra large) | 220 g | 706 kcal |
Calculated from 321 calories per 100 g.
Toast a sturdy slice of bread lightly, crumble blue cheese over it, then bake or grill until the cheese softens and begins to brown. Add toppings such as pear or walnuts after heating so they keep their texture.
Pear, walnuts, honey, and caramelized onions pair especially well with Blue Cheese Toast. Their sweetness or crunch balances the cheese’s salty, tangy flavor; add fresh pear or a drizzle of honey after the toast comes out of the oven.
A mild blue cheese works well for a balanced Blue Cheese Toast, while Roquefort or a stronger Gorgonzola gives it a sharper flavor. Choose a cheese that crumbles easily and melts softly rather than one that turns oily when heated.
Sourdough or a thick-cut country loaf is a good choice for Blue Cheese Toast. A sturdy slice supports the melted topping without collapsing, and its crisp crust contrasts nicely with the soft cheese.
Yes, blue cheese softens and melts on Blue Cheese Toast, although it may not become as smooth as cheddar. Crumbling it evenly over lightly toasted bread helps it warm through without leaving large cold pieces.
Yes, you can make Blue Cheese Toast in an air fryer. Place the topped bread in a single layer and heat it briefly, checking often because the exposed cheese and bread can brown quickly in the circulating hot air.
Serve Blue Cheese Toast with a crisp green salad, tomato soup, or fresh fruit such as pear. These lighter sides balance the cheese’s richness and make the toast work as either a snack or part of a meal.
Yes, Blue Cheese Toast works well as an appetizer. Cut the toasted slices into small pieces and add a little pear, walnut, or honey on top; serve them warm while the cheese is still soft.
Refrigerate leftover Blue Cheese Toast in a covered container once it has cooled, and eat it the next day. Reheat it in an oven or toaster oven to restore some crispness; a microwave tends to make the bread soft.
You can prepare the bread and toppings ahead, but assemble Blue Cheese Toast just before heating for the crispest result. Toasted slices topped with cheese may turn soggy in storage, and freezing the finished toast can further soften the bread.
Vitamins
B12
0.41µg · 17% DV
B2
0.17mg · 13% DV
B1
0.14mg · 12% DV
B3
1.54mg · 10% DV
Minerals
Phosphorus
158mg · 23% DV
Selenium
12µg · 22% DV
Sodium
435mg · 19% DV
Calcium
173mg · 17% DV
Potassium ⭐
94mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 177 calories in 1 slice (medium) (55 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Blue cheese toast is a simple open-faced dish: toasted bread topped with blue cheese, sometimes warmed until the cheese softens. It has no single point of origin; it belongs to the broader tradition of pairing bread with strongly flavoured cheese. Expect a crisp base and a creamy, salty topping with the cheese’s characteristic tang. It works for breakfast or lunch, and is often served as a light meal alongside salad or fresh fruit. It provides protein and calcium, with 13.2 g of protein per 100 g. For a less rich serving, use a thinner layer of cheese and add tomatoes or leafy greens.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
5.61g
MONOUNSATURATED
2.48g
POLYUNSATURATED
0.41g
Omega 6:3 ratio 4.6:1
Above the ideal 4:1 (4.6:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.