Recipe Borodino croutons with garlic - an appetizer for beer in steps. Delicious recipes for black bread toasts with garlic Borodino bread with garlic in the oven
I do not know a single beer lover who has not heard of such an appetizer as black bread toasts with garlic and various sauces. This is one of the most inexpensive and favorite beer snacks. But not only with this drink they can be eaten with pleasure. Such delicious crispy croutons made from black or Borodino bread can also complement soup, for example, or some delicious salad.
Very tasty croutons are combined with salads of potatoes or crab sticks. Have you ever tried eating with croutons? If not, then very in vain, on the one hand. On the other hand, this pleasant discovery is yet to come.
Many also tried crispy toasted black bread with garlic in various cafes and restaurants. They also like to cook this simple snack there, but usually it costs there like several whole loaves of bread, and on a plate you will get a couple of slices cut into sticks.
It is impossible, because of such a misfortune as an exorbitant price, to deny yourself the pleasure of crunching on delicious crackers. I think it is absolutely impossible to do this, but you need to take the situation into your own hands and cook real well-fried garlic croutons on your own at home. And arrange a beer party, or maybe a hearty lunch with soup or a salad.
Well, according to tradition, I will talk about a few very simple recipes, because even in such a matter as making croutons, there are different options.
Garlic croutons from Borodino bread, fried in oil in a frying pan
Borodinsky is a kind of fragrant black bread with coriander or caraway seeds. It is slightly sweeter than classic rye bread and with less noticeable sourness, more dense and moist. Dark brown in color and with a recognizable smell.
If you want to make delicious black bread croutons, then try it with this bread. When fried, it is indescribably good. Various sour cream sauces with herbs are perfect for it, but fresh garlic will be enough. You will get a very tasty snack for beer.
You will need:
- Borodino bread - 1 loaf,
- garlic - 6-7 cloves,
- vegetable oil for frying,
- salt to taste.
Cooking:
Cooking garlic croutons from Borodino bread is not at all difficult. This will take you 15 minutes, no more.
Take a loaf of fresh or yesterday's bread. Cut off the crusts from it, as when frying they will roast and blacken more, and then they will be tougher than crispy flesh.
Cut bread without crusts into sticks or slices of the size you like. You can make sticks of medium thickness, you can cut a flat slice into 4 parts, or you can cut it diagonally and get triangles.
Peel the garlic and squeeze it through a crusher, you can grate it on a fine grater. Leave one or two cloves for frying.
Put the chopped garlic in a bowl or mortar and grind with a few pinches of salt. Pour a teaspoon of vegetable oil into this salty paste. You can take sunflower or olive oil. We will spread the finished croutons with this garlic butter, so choose your favorite flavor of butter.
Pour more vegetable oil, preferably refined, into a deep frying pan, put the left garlic there, cut into large pieces and lightly fry until golden brown. Don't let it get burned. Once browned, scoop out the garlic cloves and set aside. Only pure oil with the smell and taste of garlic should remain.
Put some of the croutons into the hot oil in a frying pan and fry on all sides until a beautiful chocolate color and crisp. Be sure to flip.
Remove the finished croutons to a plate lined with paper towels to drain excess oil.
After that, spread salt on each toast and brush with garlic paste that you prepared at the beginning. Put the croutons on a plate in the form of a woodpile or a well. It will be beautiful and very tasty!
Brown bread croutons like in a restaurant - crispy on the outside and soft on the inside
For the first time, we fried croutons until a resounding crunch, but how to cook them if you want to have a crunch and leave a soft core. There is a little secret to making these croutons. Try frying and maybe you will become their real fan. For these croutons, we will take a round loaf of classic rye bread, also called Darnitsky. It is light gray inside, brown outside and has a slight sourness, but at the same time we have all loved it since childhood.
You will need:
- rye bread loaf - 1 piece,
- garlic - 5-6 cloves,
- dill, parsley and green onions - 2 sprigs each,
- vegetable oil for bread - 2-4 tablespoons,
- vegetable oil for frying,
- salt and pepper to taste.
Cooking:
Cooking croutons soft inside and with garlic paste on the outside.
Let's prepare garlic paste so that while we fry the bread, it will infuse and give the maximum taste. Put the peeled garlic in a cup or flask of an immersion blender, lightly salt and pepper. Add sprigs of greenery there, you can cut them into 2-3 parts so that they are not too large. Pour in a few tablespoons of vegetable oil and grind with a blender until an almost homogeneous paste is obtained. Pieces of herbs and garlic may come across, but very small.
If it turns out too thick and does not grind well, then add a little oil. The final paste should resemble mayonnaise in thickness.
Now cut the round bread into large slices at least a centimeter thick. Don't use the humpbacks, it's better to eat them for lunch with.
Heat vegetable oil in a frying pan. Put slices of bread in a frying pan and fry until golden brown on both sides. Usually this takes no more than a minute. Don't let the bread turn brown.
Put the finished croutons on a paper towel and lightly blot the oil from frying. After that, take a butter knife and spread the hot croutons with the garlic paste that you prepared in advance. Spread the entire surface of the slice on one side.
Now take a sharp knife or bread saw blade and cut the slices into strips slightly diagonally. Arrange beautifully on a plate and serve with a delicious sauce. They will be crunchy on top and soft on the inside.
Enjoy your meal!
Black bread croutons in the oven with chili pepper and cheese sauce - video
And this recipe is for those who like it hot, or rather spicy. As the name implies, here the croutons are offered not to be fried in oil, but to bake until crunchy in the oven. This will make them less greasy, but still just as tasty and crunchy, and maybe even tastier. Without arguing about which is better: in oil or in the oven, let's find out how to properly prepare and bake croutons and how to make an amazing cheddar cheese sauce.
Black bread croutons with spices - cooking in the oven
Another type of black bread that can be found in the store is Stolichny. This is a kind of rye-wheat bread, it is made simultaneously from two types of flour, but it looks more like black, so I will put it in this category. It tastes different from Darnitsky or Borodinsky, but you can also make excellent crackers from it.
By the way, if you want to make small crackers into cubes or straws on your own, then Darnitsky or capital bread is just more suitable for this. Borodino is denser and moister, and crackers will turn out to be harsh when fried.
We will prepare small croutons with straws of black bread and spices to replace store-bought snack croutons. These are suitable for beer, and for soup and just like that it will be delicious to crunch. If you do not make it too sharp, then children can eat a little, but just a little bit.
You will need:
- black bread - 1 loaf,
- vegetable oil - 50 ml,
- salt - 3 teaspoons,
- dried garlic - 1 teaspoon,
- red hot or sweet pepper - 0.5 teaspoon,
- aromatic spices (for example, suneli hops) - 1 teaspoon.
Cooking:
To make brown bread croutons look like store-bought ones, cut the loaf into slices and then cut each slice into thin strips. Bread can be any of your favorite varieties, if you do not like Stolichny. The main thing is to make a thin straw with a side of no more than a centimeter.
Place the sliced bread in a strong plastic bag.
Mix spices in a separate bowl. For such croutons, spices will need different ones. Dried minced garlic will give flavor, but will not burn at the same time. Pepper will give sharpness and spice, if desired, you can not put it, especially if you do not like spicy. But the most important component is a fragrant set of spices for cooking various dishes. Very tasty if you add suneli hops. You can take a set for cooking meat or chicken. Suitable spices for marinating barbecue or grilled meat. Italian or Provence herbs. You can get creative and mix the spices yourself if you're good at them.
Pour the mixed dry spices into a bag with slices of bread, add vegetable oil there. Then tie up the bag so that an air bubble remains inside and future croutons roll freely. Shake the bag well to mix it all up.
Instead of a bag, you can use any container with a lid, a saucepan or a plastic container for storing food.
Did you know that vegetable oil is a solvent for spices. If the spices are put into the oil and stirred, they will reveal their aroma and taste even more and transfer them to the dish.
Preheat the oven to 140-150 degrees. Put the slices of bread covered with spices on a baking sheet in one layer and bake for 20-30 minutes. From time to time, lightly mix the future croutons and try them for crunchiness. Ready-made croutons of black bread should be firm, ruddy and break with a crunch.
Serve chilled as an appetizer with a variety of dishes just to get in the mood.
Do you cook salads with croutons? Do you eat soup with crispy croutons? Is it really necessary to use only store-bought croutons for this? Of course not. Let's cook delicious crunchy garlic croutons for soups and salads together.
By the way, according to the same recipe, white bread toasts can also be made, only to reduce the baking time of toasts in the oven, since wheat bread is more airy and dries out faster.
Let's cook garlic croutons, but keep in mind that by adding spices to them, we will get a separate snack.
You will need:
- black bread - 1 loaf,
- vegetable oil - 5 tablespoons,
- salt - 1 teaspoon,
- garlic - 4-5 cloves,
- spices to taste.
Cooking:
To make black bread croutons fragrant, start by making fragrant garlic butter. To do this, pour the required amount of oil into a small cup (you can take sunflower or olive oil), squeeze garlic into it. If there is no special crush, then use a fine grater.
Stir the oil with garlic, add salt. You can add aromatic spices if desired.
Cut the bread into small cubes. Then put them in a large bowl or saucepan. Now, stirring constantly, gradually add the oil with garlic. When you have poured everything, mix everything well so that each piece of bread is covered with oil.
Preheat oven to 150 degrees. Place parchment paper on a baking sheet and place bread cubes on it. Send to the oven to dry. Stir the croutons from time to time and check for readiness. Drying until golden brown and crispy can take 20 to 40 minutes. This will depend on the type of bread. Borodinsky will dry longer, and white will last 10 minutes.
Feel free to serve ready-made black bread toasts with hot soup, add to a salad or crunch like this, but with great pleasure.
Garlic croutons and two sauces for them. One with sour cream, pickled cucumbers and cheese sauce, the other with sour cream, mustard and Tabasco zest.
How to cook garlic croutons
I looked through and tried some of the most popular toast recipes and was left at a loss. To be honest, it didn't turn out the way it did in bars. Too dry or vice versa greasy, sticky and not fragrant. Will not work. Real garlic croutons should be crispy on the outside and slightly soft on the inside. They should not be either a cracker or a crumb lightly fried around the edges. And of course, they must be garlic. And not only the taste, but also the aroma should be appropriate.
The recipe has three steps. First, the bread cut into cubes will need to be slightly dried in the oven. This will quickly get rid of excess moisture. The main thing here is not to overdo it. I need to check the bread. If it is already dense on the outside, but feels that softness has been preserved inside, it is ready. Time to deliver.
What beer do you choose? Light or dark? Filtered or not? The second stage of the future garlic croutons will need to be fried on all sides in a pan in vegetable oil. In this case, you can add a little aromatic seasonings to the oil. For example, I prefer thyme. Fry in portions so that each bar becomes ruddy on all sides. Place cooked croutons on paper towels to drain excess oil.
Lastly, we will add flavor and aroma. To do this, prepare in advance a few large peeled cloves of garlic. No need to squeeze or cut them, so the juice will be lost. Simply take each toast and quickly rub garlic all over. The scent will be divine! And do not be afraid, it is not as long and laborious as it seems.
Crispy on the outside, but soft on the inside, perfectly toasted garlic croutons from Borodino bread like in a bar Sauce for croutons with garlic
Usually, while my garlic croutons are cooking, I make the sauce. It is as important as the croutons themselves. I tried many options and settled on one that came out by itself, even by accident.
For the sauce you need fat sour cream. It is oily, 25% - 30%, the other does not work so well. In addition, take a little cheese sauce. You can take Heinz or any other. And of course, pickled cucumbers and a little chopped greens are simply necessary as a final element. Overeating! Have a good evening, friends.
Have a nice evening with garlic croutons and delicious sauces from the site Nutritional value (per 100g)
- Calories: 212.84 kcal
- Carbohydrate content: 27.45 gr
- Fat content: 8.61 gr
- Protein content: 5.63 gr
garlic croutons
One of the easiest dishes to prepare from Borodino bread. They will be a great addition to the first courses. These croutons will also be good as a beer snack. The bright piquant taste and aroma of this dish will not leave anyone indifferent.
garlic croutons recipe
Ingredients:
- Borodino bread - 400 grams,
- vegetable oil - 2 tablespoons,
- garlic - 3 cloves.
Cooking:
1. First of all, we will prepare the garlic. To do this, you need to clean it and crush it with the flat side of the knife, then chop finely. Of course, the easiest way would be to pass the garlic through a press, but it is the above method that allows you to keep the garlic juice inside each finely chopped piece.
2. Pour garlic with vegetable oil and cover with a lid. We need the garlic to marinate, and the vegetable oil to absorb the smell of garlic.
4. We heat the pan over medium heat and put garlic and vegetable oil into it. Almost immediately, so that the garlic does not have time to fry, we send our bread sticks to the pan, mix so that as many pieces of garlic as possible stick to them.
5. Reduce the fire slightly and fry the croutons, stirring often, until cooked. The degree of readiness is determined by the crispy crust on the outside.
After frying, the croutons can be salted and add your favorite spices if desired.
Enjoy your meal!
Croutons with garlic and mayonnaise
1/4 Ukrainian bread (or any other black)
garlic (squeezed 1 tsp with top)
2 tsp mayonnaise
vegetable oil for frying
Cooking method:
Cut the bread into slices, peel the garlic, pass through the garlic and mix with mayonnaise.
Heat the oil in a frying pan and fry the bread on both sides (approximately 1 minute each until a light crust forms). Put it out so that the remaining oil drains and spread with garlic mayonnaise.
Serve with soup.
How to make garlic croutons
Everyone likes crackers that are offered by well-known brands, but the best manufacturers are not able to achieve the taste that home-made crackers can get, as they do not contain any harmful additives and flavors that “knock down” the natural taste.
The article offers only practical solutions that can be used by any housewife or man who wants to surprise his soulmate with a quick and easy recipe for homemade instant crackers.
How to make garlic croutons in the oven without butter from a loaf
Cut the banana into small cubes of the same size. Prepare the dressing - finely grate a few cloves of garlic and mix it with a pinch of finely ground salt and seasonings from pepper and herbs.
Mix the pieces of loaf and dressing, put everything on a baking sheet and put in the oven, heated to 160-180 degrees. Remove the baking sheet from time to time and stir the croutons so they brown more evenly. Ready crackers should acquire a golden color.
How to cook garlic croutons from white, black, Borodino bread
Fragrant garlic croutons are obtained from white, black, Borodino or any other stale bread, as long as it is not moldy. Finely grate the garlic, add a few tablespoons of olive or sunflower oil, a pinch of salt and a teaspoon of herbal seasoning (for example, Khmeli-suneli or Italian herbs) to it. Mix it all together with diced bread and send it to the oven to brown the bread. Crackers are ready!
How to make delicious garlic croutons for beer, borscht, soup
Crackers prepared in this way can be served not only with borscht or soup, but also with beer.
How to make croutons with garlic in a pan at home
You can cook garlic croutons not only in the oven, but also in a pan with a thick bottom. Pour a little oil into the pan and fry a few cloves of coarsely chopped garlic in it (we cut coarsely because after frying the garlic must be immediately collected and discarded).
We do not remove the pan from the heat and immediately add the previously diced bread. Salt, pepper to taste, add herbal seasonings if desired. Stirring constantly, fry the bread until cooked. By the time everything about everything will take 15-20 minutes.
How to cook garlic croutons at home in the microwave, slow cooker
Pour a little vegetable oil into a wide bowl, add a few cloves of garlic passed through the garlic, a pinch of salt and the same amount of pepper. We cut the bread into cubes, dip it in the resulting mixture and place it in the microwave, turned on at full power or in the slow cooker set to the “Baking” mode.
The cooking time for croutons depends on the power of your electrical appliances, so keep an eye on the process and, if necessary, stir the croutons so that they fry as evenly as possible.
How to make garlic croutons for caesar salad with cheese
The popular Caesar salad will be much tastier if croutons with cheese are added to its composition. It's easy to prepare them. Cut the bread into cubes and dip them in a mixture of olive oil, finely grated garlic and cheese. It remains to bring the future croutons to readiness by placing them in the oven.
If your cabinet is equipped with convection, be sure to use this function - this way they will fry faster and more evenly. Crackers are added to the salad just before serving.
How to make restaurant-style garlic croutons with sauce
The secret of garlic croutons "like in a restaurant" lies in the sauce. Cooking croutons in the usual way. We cut the bread (preferably Borodinsky) into pieces 1-1.5 cm thick. Fry it on both sides in a pan with vegetable oil. Let the croutons cool slightly and rub them with garlic and salt.
We're preparing the sauce. Pour 100 ml into a small saucepan. cream, add 70 gr. grated cheese, bring the mixture to a boil and keep on low heat, waiting until the cheese melts and the mass becomes homogeneous. Add a little ground garlic and a pinch of pepper to the cooled sauce. Croutons and sauce are served on the table in a separate bowl.
One of the most popular beer snacks is croutons. How nice it is to drink a glass of homemade beer with friends in the summer heat at sunset, and have a good snack with it. They are easy and simple to prepare at home, the ingredients for such a snack can be purchased at any store. A huge number of recipes that can be made: with garlic, with cheese, spicy, savory, cooked in a pan, in the oven, in the microwave, etc. The most common and simple recipes are described below.
For croutons, any store-bought bread, white, rye, loaf is suitable. Old stale bread can also be used, the only thing is that it should not have mold on it. The thickness of the cut should be no more than 1 cm and not less than 0.5 cm. Thick slices are fried for too long, and thin ones can burn out quickly. Toasted beer can be served cold or hot straight out of the oven.
Classic garlic croutons in a pan
Ingredients:
Cooking:
- Cut the bread into small slices 5 by 5 cm. Salt and pepper. Sprinkle with sunflower oil, let it soak for a couple of minutes and sprinkle the croutons with garlic.
- Heat a frying pan over high heat and fry the pieces on both sides until golden brown.
- Put on a plate, sprinkle with finely chopped herbs. And you can serve it to the table.
Borodino bread croutons with garlic
From Borodino bread you can cook delicious garlic croutons, which will be an indispensable snack for beer. And repeating the recipe for Borodino croutons in your kitchen is as easy as shelling pears.
Ingredients:
- Bread Borodinsky - 200 gr;
- Fresh garlic - 2 cloves;
- Sunflower or olive oil - 3 tbsp. l.
- Dill - a few branches.
Cooking:
- Bread is best used with seeds. Cut it into slices 6-8 mm thick, cut off the crusts. Cut the pulp into small strips of 1.5-2 cm. Lubricate each strip with vegetable oil using a brush.
- Fry the pieces in a very hot pan on both sides.
- Finely chop the dill, squeeze the garlic into it, add a little vegetable oil and mix until smooth.
- Spread the garlic mass on slices of toasted bread. Put them on a well-shaped plate, the dish is ready to serve. Crackers are best eaten immediately after cooking, crispy. They will be even more delicious if sprinkled with grated cheese.
Recipe for garlic toast with cheese in the oven
Many gourmets will appreciate the combination of cheese and beer, so you need to cook such a dish in large quantities. Ready-made croutons can be served not only with beer, but they also go well with first courses. The difference with this recipe is that they are cooked in the oven.
Compound:
- Bread cutting - 10 pcs;
- Garlic - 3-4 cloves;
- Butter - 150 gr;
- Salt - 1 tsp;
- Garlic powder - 1.5 tsp;
- grated hard cheese - 150 gr.
Cooking:
- Melt butter in a frying pan, add crushed garlic, salt, garlic powder, lightly fry the mixture, stirring constantly.
- Cut the bread diagonally, brush each slice with the garlic mixture.
- Lay parchment paper on a baking sheet, lay out slices of bread and bake in the oven at a temperature of 180-220 ° until golden brown, sprinkle with cheese on top. If desired, decorate with chopped herbs, serve with beer.
microwave toast recipe
In the microwave oven, croutons are not as greasy as those cooked in a pan. Such croutons can be prepared both for beer and for first courses.
Ingredients:
- Wheat loaf - 1/2;
- Hard cheese - 200 gr;
- Beer - 120 ml;
- Egg yolk - 2 pcs;
- Butter - 3 tbsp;
- Mustard - 1 tsp;
- Ground red pepper - 1/2 tsp
Cooking:
- Make sauce. Melt the butter, add the grated cheese, pour in the beer. Put in the microwave for a minute.
- Then add pepper, mustard and beaten yolks, stir everything and put in the microwave for half a minute.
- Cut the loaf into slices of 1 cm. Grease each with garlic sauce and bake in a microwave oven for 2 minutes.
Fish croutons for beer
Cooking according to this recipe takes a little longer, but the result is hearty croutons that are not only suitable for beer, but also satisfy the hunger of your guests. And they will also be a good snack for any homemade alcohol.
Croutons are one of the most popular types of snacks. They are great for beer, a festive table, or for use in everyday life. They can be prepared in any way and using any bread or loaf. But the most common option is black bread toast. They are low in calories, but very tasty.
Classic black bread and garlic croutons
The traditional recipe for making croutons is quite simple to perform and does not take much time and effort.
Ingredients:
- black bread - 7 slices;
- salt - 1 tsp;
- garlic - 50 g;
- vegetable oil - 3 tbsp. l.;
- greens and spices - at the discretion.
Time - 15 minutes.
Calorie content per 100 grams - 350 kcal.
Sequencing:
- Take a loaf of bread and cut it into slices of the same size. Cut off the crusts on all sides.
- Cut the crumb of each piece in half.
- Add salt to butter and bring to a boil in a pan. Put and fry the prepared bread. Once the croutons are ready, place them on a paper towel to drain excess oil.
- Cut the garlic and rub the slices with it on all sides.
- Put the finished bread on a plate, sprinkle with spices and herbs.
Borodino bread croutons with cheese and garlic
Ingredients:
Time - 20 minutes.
Calories per 100 grams - 438 kcal.
Sequencing:
- Take the bread and cut off the crust on all sides, leaving only the crumb. It is desirable that the bread is not the first freshness, so the croutons will turn out to be more crispy and tasty.
- Cut the crumb into pieces about 2 cm thick. Cut each piece into 3 pieces of the same size. If desired, you can cut the bread finely.
- Take the garlic, peel them and rinse well. 3 cloves cut into thin slices. They will be used to flavor the oil at the time of frying. Finely chop the rest of the cloves and grind with a garlic press to make garlic paste.
- Add some salt and olive oil to the minced garlic. Mix thoroughly until a homogeneous consistency is obtained. Take cheese and grate on a small grater.
- Heat the oil in a frying pan until a slight light smoke appears. Saute chopped garlic for 30 seconds until a yellowish tint appears.
- Remove the roasted garlic from the pan. Carefully drop the crumb into the hot oil. Turn the bread over for a few seconds so that a crisp appears on all sides. Cook for 4 minutes. After laying the croutons on a paper towel to remove fat.
- Grate the workpiece with garlic paste and sprinkle with cheese.
Garlic rye croutons for beer
Rye bread is also great as a base for toast. Usually such an appetizer is prepared in bars, but the home cooking option is no worse.
Ingredients:
- rye bread - 1 loaf;
- garlic - 1 head;
- salt - 1 tsp;
- vegetable oil - 3 tbsp. l;
Time - 20 minutes.
Calorie content per 100 grams - 272.4 kcal.
Sequencing:
- Cut the loaf of bread into medium-sized oblong pieces.
- In a large skillet, heat vegetable oil until hot. Add sliced bread. Fry for 4 minutes until crispy.
- Take the garlic, peel it and rinse thoroughly. Then crush with a garlic press.
- Take a large container with a lid. Add croutons, chopped garlic and salt to it. Close the lid and shake. Then put on a plate and serve.
Croutons with egg and garlic
Ingredients:
Time - 25 minutes.
Calorie content per 100 grams - 311 kcal.
Sequencing:
- Take the eggs and put to boil for 10 minutes. They must be cooked hard boiled.
- Black bread cut into equal slices of medium size. Spread the workpiece with butter on one side.
- Melt butter in a frying pan. Then put the future croutons with the greased side up. Fry for approximately 5 minutes.
- Keep an eye on the underside of the bread. As soon as it is fried and a golden crust forms, it must be turned over. Next, the croutons must be cooled.
- Cool the boiled eggs and remove the shell. Grind with dill and mix. Get a uniform consistency.
- Cut the garlic cloves into two pieces. Grate the croutons on one side.
- Put the egg mass on the side greased with garlic, evenly distributing it over the entire surface.
- Decorate the dish with herbs and spices.
Croutons with garlic and mayonnaise
Ingredients:
- black bread - 1 loaf;
- cheese - 50 g;
- eggs - 3 pcs.;
- garlic - 100 g;
- mayonnaise - 3 tbsp. l;
- butter - 20 g;
- greens - optional.
Time - 15 minutes.
Calorie content per 100 grams - 334 kcal.
Sequencing:
- Take a deep bowl, break 3 eggs into it, adding 1 tbsp. mayonnaise. Shake thoroughly.
- Bread cut into small slices of any shape. Dip them in the egg mixture.
- Bring the butter to a melted state in a pan and fry the workpiece on all sides for 5 minutes.
- Crush the garlic through a press, cut the greens and mix everything with mayonnaise. Grease the croutons with the garlic mass.
- Grate the cheese on a small grater and sprinkle it over the finished dish.
Morning croutons in garlic batter
Croutons can be presented not only as an appetizer for a festive table or beer. They are perfect for breakfast and replace the usual sandwiches.
Ingredients:
Time - 15-20 minutes.
Calories per 100 grams - 298 kcal
Sequencing:
- Cut the black bread into slices, removing the crusts from all sides. The resulting pieces should be the same size.
- Toast bread on both sides in a dry frying pan until crispy, 3 minutes. After the time has elapsed, put the croutons on a plate to cool.
- Crack the eggs into a deep bowl and beat lightly. Grate the cheese on a medium grater and mix with the egg mass. Add a pinch of salt and spices.
- Grate the croutons with garlic on both sides and around the edges.
- Pour vegetable oil into a frying pan and heat up. Dip the workpiece in batter and start frying. The main thing is that the butter covers the bread up to half.
- Fry over high heat for 5 minutes.
Croutons with tomatoes
Ingredients:
- black bread - 5 slices;
- eggs - 2 pcs.;
- butter - 50 g;
- cheese - 100 g;
- milk - 0.5 cups;
- sunflower oil - 1 tbsp;
- salt and pepper - at your discretion.
Time - 30 minutes;
Calories per 100 grams - 313 kcal
Sequencing:
- Butter the bread on one side.
- Prepare a large form, grease it with sunflower oil and put the slices into it.
- Cut the tomato into slices. Then put them on bread.
- Develop eggs in a deep bowl and start beating, salt and pepper in advance. Pour in the milk and stir.
- Pour the egg mixture into the mold.
- Grate cheese and sprinkle over croutons.
- Place the mold in the preheated oven for 20 minutes.
Croutons with garlic sauce
Ingredients:
- black bread - 1 loaf;
- quail eggs - 10 pcs.;
- olive oil - 50 ml;
- mustard - 1 tbsp;
- garlic - 150 g;
- salt and pepper - at the discretion.
Time - 25 minutes.
Calorie content per 100 grams - 271 kcal.
Sequencing:
- First of all, prepare the sauce. Break the quail eggs into a bowl and beat them with a blender, gradually adding olive oil. Add mustard and continue beating. You should get a uniform consistency.
- Peel the garlic cloves and use a garlic press to squeeze them into a bowl. Salt and pepper. Stir and leave the sauce to infuse for 15 minutes.
- Take the bread and cut off all the crusts from it and divide into equal parts of a small thickness, and then diagonally. Thus, the croutons will turn out to be triangular in shape.
- Turn on the gas and heat up the pan. Place the workpiece on a heated dry surface. After a minute, turn over to the other side.
- Dip the finished appetizer in garlic sauce.
Cooks recommend preparing a dish at home, rather than buying a ready-made version in a store. It is necessary to take bread that is not the first freshness, which was bought 2-3 days before cooking, since it is it that cuts well and the croutons are more crispy. Don't buy cutting. It is too thin and the dish may fail.
Many note that croutons turn out much tastier with butter than with vegetable oil. Keep in mind that the cooking time will take a little longer than usual. Not in all cases it is possible to cut off the crust of bread. On the contrary, many people like a snack that will resemble croutons.
Croutons are a quick and great option for breakfast, lunch or a snack. They are quick to prepare and do not require special skills.
