Garlic croutons from Borodino bread like in a bar. Garlic croutons - cooking recipes How to cook Borodino garlic croutons at home

Classic salty, spicy garlic, fragrant cheese - croutons are different, but they are all the perfect snack for beer.

For home, you can order delivery from the nearest restaurant or buy bags of crackers in the supermarket. But the first option will cost a pretty penny, and the packaged crackers still taste nothing like real croutons.

It is better to make this appetizer yourself, especially since it takes only 10-15 minutes to cook.

We start with the preparation of bread preparations. In the store you need to buy a whole loaf of black bread.

Attention! Slicing will not work - it has too thin slices that will crumble. Too much fresh product you can use it, but it is better that it lie down for 2-3 days, then it will be easier to make bars of the right size from it.

Cut the bread with a very sharp knife. Optimum slice thickness 1-1.5 cm. Thinner should not be done - the bread will quickly burn and acquire a rancid taste.

Too thick pieces will not fry inside. Choose the length yourself - this is a matter of taste (someone prefers miniature "stripes", while others like to savor large croutons).

After preparing the bread billet, you can proceed to the garlic sauce and frying:

1. Pour vegetable oil into a bowl (7 tablespoons for every 500 grams of bread).
2. Pour into the oil 1-2 garlic cloves, rubbed on a fine grater. You can use garlic powder, but then the appetizer will be less spicy.
3. We heat the pan and pour a third of the garlic-oil liquid into it. Add a pinch of salt to the remaining mixture and pour in the bread sticks.
4. After the oil in the pan starts to sizzle, dip the bread into it.
5. When the croutons are golden brown on all sides, place them on a paper towel to remove excess oil.

Ready-made croutons taste best warm, but you can eat them after cooling. Just remember that cold appetizer will harden quickly.

On the right toast for beer, only the upper part is crispy, and the center remains a little soft. This state can be achieved by frying in a pan (it takes only a couple of minutes to process each side of the croutons).

If you have a cookware with a good non-stick coating, then you can do without the use of oil and then the dish will not get your hands dirty. During cooking, do not cover the pan with a lid - the steam will soften the bread and not become crispy.

How to cook garlic croutons for beer from Borodino bread is shown in the video:

With cheese at home

This option is good because when using different cheese varieties, croutons with a new taste are obtained.

A smoky flavor is obtained when using processed cheese. Sweetness will be given by Maazdam, Radomer or Bilozgar. Salty lovers should choose Poshekhonsky, Russian, Kostroma. Soft creamy taste give Cantal, Cheddar, Salers.

Classic cheese croutons at home are made according to the following recipe:

1. We prepare bread pieces with a width of at least 1 centimeter.
2. Finely chop or grate the garlic (2 medium-sized cloves per 500 grams of bread).
3. Mix with a small amount of butter until a mushy consistency is obtained and coat the bread sticks on top.
4. Leave for 5 minutes so that the bread is soaked with garlic.
5. We rub the cheese (150 grams) on a fine grater.
6. Heat the oil in a frying pan and lay out the bread sticks. They must be removed immediately after the formation of a hard crust. If you overexpose on fire, you will get not croutons with a soft center, but hard crackers.

After frying, dip the bread slices with a paper towel and lay them out in layers on a plate. Sprinkle each layer with cheese chips.

Reference! If the croutons are not immediately put on the table, then before serving it is recommended to put them in the microwave for 15-20 seconds so that the cheese melts a little.

The video shows how to cook garlic croutons with cheese for beer:

Classic garlicks

Garlicks are the English version of croutons. They were traditionally served in the last century and are still served with beer in all bars in the UK.

Unlike the garlic version, which was described at the beginning of the article, bread sticks are not dipped in garlic sauce before frying, but are rubbed at the very end:

1. Cut the bread into pieces of any size. Traditional garlics are quite large - 1.5-2 cm thick and 4-6 cm long (large slices are more convenient to rub with garlic).
2. Heat the vegetable oil in a frying pan and drop the bread into it. Fry until "fried".
3. While the pieces of bread are cooling, prepare the garlic - peel the cloves and fry them until soft (can be heated in the microwave for 10-15 seconds). After knead them on a plate with a fork.
4. Slices of toasted bread are slightly greased with fresh oil (you can use a cooking brush). Sprinkle coarse salt on top and put a little garlic mass. You can decorate with sprigs of greenery.

By the way, in English pubs they often offer fritters with bacon. First of all, it's tasty and goes well with beer. Secondly, satisfying, will not let you get drunk ahead of time.

It is done simply:

1. Bacon is minced and fried in in large numbers oil until golden brown.
2. Then the meat is laid out on large rye croutons and sprinkled with salt and finely chopped dill on top. Everything - the snack is ready.

Snack like in a restaurant

Croutons in the restaurant are prepared according to standard recipe. "Chip" in an elegant serving with various sauces.

With blue cheese sauce

Dor blue cheese (100 grams per half loaf) finely chopped. Cream 20% (150 ml) is poured into a saucepan, when they warm up, cheese is added there and constantly stirred until completely dissolved. The finished sauce is poured into a gravy boat and served with croutons.

If you want original filing, then the sauce is poured into a small glass (to cover the bottom) and slices of fried bread are lowered into it with a handful.

With sour cream sauce

This is a very simple option:

1. To begin with, 5-6 tablespoons of sour cream (can be replaced with curd cheese) are mixed with salt, pepper and 2 teaspoons of lemon juice.
2. If you want more spice, then it is recommended to add a little ginger and chopped garlic on a grater (the amount of spices is selected to your liking).

Sauce recipes with photos

If you are hungry, then you can make beer croutons with pasta.

To begin with, it is worth frying the bread slices in oil (the pieces should be large enough - from 4 centimeters in length). Then you need to dry the pieces with a paper towel and apply a “spread” on them.

Egg-mayonnaise paste

1 garlic clove, 2 hard-boiled eggs and processed cheese wipe on a fine grater. Add 2 tablespoons of low-fat mayonnaise (you can replace it with sour cream, but then pepper and add a little salt for spiciness). Mix thoroughly and spread on croutons.

With a fish

Sprats are excellent "friends" with rye croutons.

It is enough to grease the toasted pieces of bread with butter, add a little salt, put a couple of circles of pickled cucumbers and 1-2 fish (depending on the size of the croutons). The result is a hearty and tasty snack for beer.

With homemade pesto

Rinse the bunch of basil and let the leaves dry well. Next, put them in a blender along with 1-2 cloves of garlic, add a little salt and 3 teaspoons of olive oil. Grind all ingredients to a puree.

If you do not like the taste of basil, then you can replace it with spinach.

With tuna

Tuna croutons are very popular in restaurants.

You can easily prepare them yourself at home.:

1. Fried bars rye bread top with olive oil, lightly salted.
2. Pieces are laid out on top canned tuna and halves of a boiled quail egg.
3. For beauty, you can decorate such sandwiches with chopped tomatoes and herbs.

You can make a paste from tuna, which is either immediately applied to croutons, or served in a gravy boat so that each guest dips fried bread there on their own.

A gentle fish cream is made simply:

1. For one can of canned tuna we take 2 boiled eggs, 2 cloves of garlic, 3 teaspoons of olive oil and one tablespoon of lemon juice.
2. We mix everything in a blender (you can grind it manually with a fork, but it is so difficult to achieve a uniform consistency), add a little salt and pepper to taste.

Other options

For variety, you can try original variants toast for beer.

For example, use onions instead of garlic:

1. It must first be very finely chopped and fried until golden (do not overcook much - make sure that it remains soft).
2. Add a spoonful of oil, a little salt, pepper to the onion, and then knead everything with a fork (you can grind it with a blender).
3. In the resulting mixture, carefully dip the prepared bread sticks and then fry until crispy.

Another interesting option toast for beer suggests use of soy sauce:

1. It must be poured into the pan so that it slightly covers the bottom. Pour chopped garlic there and leave for 2-3 minutes.
2. After adding the sliced ​​​​bread, mix thoroughly so that it is soaked, and leave until cooked.
3. There is no need to salt such garlics. Additional sauce is also not required, since the taste is already very bright.

If you want a more satisfying option, then smoked meat with cucumbers can be served with soy croutons.

Swiss beer toast done like this: bread should be cut into small slices and lightly fried on both sides in hot oil. Then the bread slices are taken out, and 25 ml of beer is poured into the same oil and grated cheese is poured out.

The mixture is constantly stirred until it turns into a viscous mass. Then bread is placed there again, mixed with cheese gruel and fried a little more on all sides. These croutons can be served hot or cold.

There is an Italian version of croutons:

1. Rye bread is cut into pieces, moistened in salted milk and fried on both sides in hot oil until crispy.
2. Then sprinkle each piece with chopped dry tomatoes and add a little paprika.
3. It is recommended to serve with red sauce (a mixture of tomato paste, onion, ginger, garlic and white wine).

Finally, we note that for all the above recipes, you can take not only black, but also white bread.

But traditional snack beer is considered croutons from the rye variety, as it blends perfectly with the hoppy taste of the foamy drink.

How to make homemade snacks with beer, cooking croutons from Borodino bread with garlic read and see further.

Recipe Borodino croutons with garlic - an appetizer for beer step by step

You can prepare snacks and snacks for a foamy drink with your own hands, and from products that are completely accessible to everyone. With a little imagination, you can do it yourself for evening gatherings with friends over a glass of beer.

Moreover, homemade snacks are in no way inferior to store-bought ones, and in a number of categories they also have many advantages. For example, you get more homemade crackers for the same price as 1-2 bags of purchased crackers. Adding flavor to homemade croutons is also easy with grated garlic, sweet paprika, a bouillon cube, etc.

Prepare several types and flavors of croutons in advance and surprise your friends - what could be easier!

So, we are preparing Borodino croutons with garlic for beer.

Recipe Borodino croutons with garlic - an appetizer for beer

Ingredients:

• 400 gr. Borodino bread
• 5-6 garlic cloves
• salt to taste
• vegetable oil for frying

Cooking method:

1. Borodino bread cut into slices.

Then cut each bottom into oblong pieces.

2. Grate the garlic on a fine grater.

3. Grate the Borodino bread sticks with grated garlic.

4. In a frying pan, heat 1-2 tbsp. l. vegetable oil.

5. Fry breadsticks in vegetable oil until golden brown.

6. Transfer the garlic croutons to paper towels to absorb excess oil.

7. Salt the finished crackers to taste and can be served for testing.

Bon appetit!

Cooking Tips:

• homemade crackers can be prepared from both rye and wheat bread;
• it is not necessary to fry crackers in oil;
• also crackers can be cooked in an oven preheated to 180 degrees or in a dry heated frying pan;
• dry are excellent for crackers spices or garlic.

See the video recipe for more details.

video recipe "Croutons from Borodino bread with garlic"

Cook with pleasure and be healthy!

Always your Alena Tereshina.

A recipe for all lovers of a foamy drink, that is, beer. Garlic croutons, one of the best-selling beer snacks in bars and beer restaurants, along with buffalo wings and a variety of sausages.

Garlic croutons are prepared very easily and quickly. They can be deep-fried, in a pan, or sprinkled with oil and dried in the oven. Also, garlic croutons are sometimes supplemented with sauce. Therefore, I will give you 3 simple recipes for sauces for garlic croutons.

Attention! Overuse alcoholic beverages are harmful to health. And for pregnant women and children under 18, alcohol is completely contraindicated.

Ingredients for garlic croutons

• Borodino bread 1 loaf.
• Garlic 1 head.
• Salt to taste.
• Smoked paprika to taste (optional)
• Vegetable oil for frying.

Sauce for garlic croutons recipe number 1

• Mayonnaise 100 gr.
• Garlic 2 cloves.
• Dill 10 gr.

Finely chop dill and garlic and mix with mayonnaise.

Sauce for garlic croutons recipe number 2

• Mayonnaise 100 gr.
• Sauce sweet chili(Sweet Chilli) 30-50 gr.

Mix mayonnaise and sweet chili sauce.

Sauce for garlic croutons recipe number 3

• Mayonnaise 100 gr.
• Barbecue sauce 30 gr.
• Garlic 1 clove.
• Dill 5 gr.

Finely chop the garlic and dill. Mix all the ingredients from the list.

Preparation of garlic croutons

1. Cut off the crusts from the Borodino bread. You should only have crumb left. Clean the garlic.
2. Cut the bread crumb into cubes, 2-3 cm thick.
3. Fry Borodino bread on all sides until golden brown. Place the toasted bread on a paper towel to remove excess fat. Salt and rub with garlic. If desired, sprinkle the garlic croutons with smoked paprika.
4. Serve with sauces.
5. Bon appetit!

Dedicated to all beer lovers ... Although no, to everyone who cares about the health of their dear spouse! After all, it is crackers, spicy and fragrant, that most men choose for a glass of cold beer.

Of course, in stores today there is no shortage of their choice. But when you read the composition, it becomes ill. So many flavors, various E and other incomprehensible terms ... It’s easier to find a recipe for how to make garlic croutons and cook them yourself. Thus, to save her husband, family budget and enjoy fragrant crispy croutons, which can also be used as a powder for pea soup and just take it to your heart's content.

Moreover, it is very simple to cook croutons with garlic at home. Even easier than sushi and rolls at home. The main thing is to choose the right bread and process it correctly.

The subtleties of cooking croutons with garlic

• The right bread for homemade crackers will only be rye. Neither white, nor a long loaf, nor Borodinsky are suitable for this role. Rye loaf is lighter than Borodino, but darker than Ukrainian, it has a warm brown tint. If you meet sliced ​​\u200b\u200bbread on the counter, take it boldly. Your labors will be required less!
• It is better to use yesterday's, slightly dried bread for a snack. It will crumble less during processing and is easier to cut. If this is not the case, you can go to the trick. Put a loaf of fresh bread in the no-frost refrigerator. In a couple of hours, it will wind down to the desired state.
• On the question of how to cook garlic croutons, experiments are possible, in particular, in the use of fresh and dried garlic. The peculiarity of the first method is to fry chopped garlic in oil, as a result of which it gives off its taste and aroma. And then bread is soaked with this oil. The peculiarity of the second is that the crushed bread is covered with dried garlic, which is evenly distributed during further manipulations. Which recipe tastes better, it's up to you!
• You can cook croutons with garlic in the oven or in a pan. We will describe each method.
• The recipe does not provide for the shape and size of crackers with garlic. But traditionally, crackers are called square-shaped pieces, which are used as croutons for soup. But for beer they prepare “topinki”. They look like oblong sticks about 6 cm long and 2 centimeters wide.

Cooking croutons with garlic in a pan

• a loaf of rye bread;
• salt - half a teaspoon;
• olive oil- 3 tablespoons;
• garlic - 5 cloves.

1. Bread cut into cubes or sticks.
2. Crush the garlic with the flat part of the knife, heat it in vegetable oil, remove.
3. Put the bread in a pan in a single layer, fry.
4. Put the finished crackers on a napkin to remove excess oil.
5. So fry all the prepared bread, salt.

The second option for garlic croutons in a pan is to fry the bread in oil and then lubricate with a clove of garlic. But this way you can "mock" only over large bars. Garlic cubes, of course, you can’t cook like that.

Cooking croutons with garlic in the oven

We use the same amount of ingredients.

1. Peel and pass the garlic through a press.
2. Pour oil into a large bowl, add garlic and salt. Mix well. Leave to infuse for 20 minutes.
3. Grind the bread, put in a bowl with the mixture, mix quickly to ensure even distribution of the oil.
4. In a preheated oven to 100 °, place a baking sheet with crackers. Dry them for 2 hours, stirring regularly.

The second recipe for garlic croutons in the oven involves the use of dried garlic. Its quantity, as well as the volume of salt, is determined by taste already in the process of preparation.

1. Preheat oven to 150°.
2. Cut the bread into slices no wider than 1 cm, remove the crust, make slices of the required shape from the slices: squares, rhombuses, triangles ...
3. Put bread slices in a large bowl, add Extra salt and a couple of pinches of garlic, mix, try. If there is not enough spices, add as much more. Keep stirring and adding until you decide the taste is perfect.
4. Pour olive oil into the mold, spread over the bottom. Pour in the bread and stir until the oil is completely absorbed.
5. Send the mold to the oven to dry. Stir crackers at least every 7 minutes. When you hear that the bread began to “ring”, try for readiness. Usually the drying time is 40-50 minutes, but this depends on the moisture content of the loaf.
6. Let the crackers cool down room temperature. If there is excess oil, dry with paper towels.

Submit such delicious snack to beer you can immediately. And tomorrow treat all households with healthy and absolutely safe snacks!

One of the most popular beer snacks is croutons. How nice in the summer heat at sunset to drink a glass with friends home beer and eat it with a good snack. 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:

1. Cut the bread into small slices 5 by 5 cm. Salt and pepper. sprinkle sunflower oil, let it soak for a couple of minutes and sprinkle the croutons with garlic.
2. Heat a frying pan over high heat and fry the pieces on both sides until golden brown.
3. 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:

1. 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.
2. Fry the pieces in a very hot pan on both sides.
3. Finely chop the dill, squeeze the garlic into it, add a little vegetable oil and mix until smooth.
4. 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:

1. Melt butter in a frying pan, add crushed garlic, salt, garlic powder, lightly fry the mixture, stirring constantly.
2. Cut the bread diagonally, brush each slice with the garlic mixture.
3. Lay on a baking sheet parchment paper, lay out the 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 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:

1. Make sauce. Melt the butter, add the grated cheese, pour in the beer. Put in the microwave for a minute.
2. Then add pepper, mustard and beaten yolks, stir everything and put in the microwave for half a minute.
3. Cut the loaf into 1 cm slices. Lubricate each garlic sauce and bake in the microwave 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.