How to cook bread croutons with garlic. The best beer toast recipes

Spicy fried bread can be like self-snack and as an addition to almost any meal. This treat originates in Italy and is similar to their folk dish - bruschetta. They are fried breads that are generously smeared with olive oil and garlic. There are several types of such snacks, each of which differs in the method of preparation and filling. Russian croutons with garlic, cooked in a pan, are similar in recipe to classic Tuscan bruschettas.

There is a mass various options cooking croutons. In one of these, bread is fried in a pan, after being rubbed with garlic and salt. It is worth noting that this method has nuances:

Step by step video recipe

• the final result will be less sharp, which is not an advantage for everyone;
• garlic after heat treatment has its own specific smell, which is still not as fragrant as fresh;
• he loses his beneficial features after roasting.

Some cook them differently. Garlic is cut into large pieces and calcined in oil in a pan for a couple of minutes, after which it is removed. Next, in the resulting oil-garlic mixture, the bread is fried until golden brown. Many people cook garlic croutons in a pan only from a white loaf, sprinkled with various herbs.

garlic croutons in a pan is most often cooked from rye bread, sprinkled with various herbs, this option is ideal for beer. Also, croutons can be made from a loaf and any other white bread or a bun made from wheat flour. This option will be better in harmony with salads and first courses, especially with mashed soups.

It is better to cook croutons from yesterday's bread, as the bread will crumble when sliced. Do not make toast with baguette, ciabatta and other types of bread that are very airy and have a lot of porosity inside, because of the porosity the toast will absorb oil too much and it will be difficult to cut them evenly.

We will cook croutons without stuffing, but you can add stuffing and then you get a great snack for vodka. You can put a piece of herring on top, grated boiled beetroot or melted cheese.

Ingredients

• vegetable oil - 40 ml;
• black bread - 4-6 slices;
• garlic - 3 cloves;
• coarse salt - 2 pinches;
• dried oregano - 2 pinches.

How to cook fried croutons with garlic in a pan

Take rye bread and cut it into slices. After that, cut off the peels from them.

Cut the resulting crumb into pieces, for example, in the shape of a triangle. This nuance is more of an aesthetic nature - someone leaves the slices whole, while others divide them in half or form bars.

Put the resulting pieces in a hot frying pan with oil. Fry until golden brown, then turn over and repeat the procedure. There are a couple of nuances here. Firstly, the pan must be well heated, otherwise the bread will absorb a lot of oil, which will affect the final taste of the toast. Secondly, it must be refined, because otherwise the bread will have a specific flavor that not everyone will like.

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 into it with vegetable oil. 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 offered by famous trade marks, but the best manufacturers are not able to achieve the taste that can be obtained from home-made crackers, 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 simple recipe homemade fast food 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 obtained from white, black, Borodino or any other stale bread, the main thing is that 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 a microwave oven turned on at full power or a 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 into the mixture olive oil and 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.

Garlic croutons are one of the most popular and easy-to-cook dishes. It's wonderful savory snack, which is perfect for cold beer, and for dinner, and for evening tea drinking. And on holiday table Garlic croutons are a great alternative to regular bread.

If guests unexpectedly descended on you, then in just a few minutes you can cook this simple and economical snack. And the products necessary for its preparation, for sure, can be found in every home. There are many recipes for making garlic croutons. They are prepared from white or black bread, with garlic cloves or garlic feathers, in butter or vegetable oil, in a frying pan, in a toaster or in the oven. We are offering to you classic recipe cooking croutons.

Ingredients for garlic croutons:

• 200 g black bread
• 2-3 garlic cloves
• 2 tbsp vegetable oil

Recipe for garlic croutons

1. You can cook garlic croutons from both fresh and dried rye bread. Cut the bread into slices of the desired size. Some make croutons from whole slices of bread, which is convenient when the filling is placed on top of them. And many prefer to crunch with small croutons, like crackers.
2. Heat the pan with vegetable oil and put brown bread on it. Don't put it in a cold pan or it will absorb too much oil.
3. Fry the slices until crispy on both sides and immediately rub them with a mixture of crushed garlic and salt. That's it - garlic croutons are ready!

If you have very little time and don't want to spend it rubbing garlic, then you can simply sprinkle the croutons with garlic salt, which can be purchased at the store. Smell and taste are practically the same.

To make croutons more delicious, you can add toppings. For example, sprinkle them with grated cheese while they are still hot. Or put fish, tomatoes, ham, greens, etc. on them.

If You Can't Eat Garlic Due to Stomach Problems, but adore its aroma, then proceed as follows. Saute the garlic slices in a pan with oil for 3 minutes and then remove them. The oil will acquire an appetizing aroma of garlic, you will need to fry slices of bread on it.

Garlic croutons in a pan - a dish from my childhood. When I was little, I categorically refused to eat onions and garlic, and all adults vied with each other trying to stuff these "very vitamin" and absolutely necessary in me in winter Soviet child products. The only one who succeeded in this was the grandfather.

I still love garlic croutons according to his recipe. Now, in principle, they can be made in a toaster, but during my childhood we didn’t have a toaster, so I’ll show you how to make croutons with a minimum of oil in a pan. In our toaster times, this seems to be already becoming a life hack ...

We cut black bread with a thickness of about 1 cm.

Fry it on both sides in a dry frying pan until lightly browned and the surface hardens. Frying pans and stoves are different. I have a nine in a thick frying pan with a non-stick coating - 4 minutes on both sides, and at the beginning of cooking the frying pan was cold.

We transfer the bread from the pan to a plate so that the fingers do not burn, and clean the garlic clove. We cut off a hard piece from him, with which he was attached to the head.

We rub the bread with garlic on all sides, and the crusts too.

Lubricate the bread sunflower oil. Better, of course, unrefined - it is more fragrant. In our time, you can use a silicone brush, grandfather made with his grandmother's feather for lubricating pies. Damn, yes, in the end, you can just do it with your fingers!

Well, sprinkle the croutons fried in a pan with garlic and salt.

In the final photo, I have salt - coarse-grained, but this, of course, is only for photography. In life, it is better to take a small one.

Eat for health!

Calories: Not specified
Time for preparing: Not specified

From stale black bread you will get very delicious croutons with garlic, the same as served in a bar with beer or in cafe-restaurants with mashed soups. All you need is brown bread, a few garlic cloves, fine or coarse salt, and a little oil for frying. If there is a question of calorie content (when croutons are served to vegetable soups), then instead of frying, you can bake slices of bread in the oven, lightly drizzling with oil.
To make the garlic flavor stronger, you need to rub the croutons as soon as you fry or take them out of the oven. There is an easier way: chop the garlic on a grater or push through a press and mix with hot croutons. Still great with beer.

Ingredients:

- black bread - half a loaf;
- garlic - 3-4 large teeth;
- fine or coarse salt - 0.5 tsp. (taste);
- refined vegetable oil - 4 tbsp. l.

Recipe with photo step by step:

We cut black bread into slices 2-3 cm thick. If the top crust is very fried, cut it off. Leave the bottom and side crusts.

We cut the slices into sticks, not very thin so as not to overdry in the pan and so that they do not break when we rub with garlic. We clean several large garlic cloves. Cut the slices in half - it will be more convenient to rub the croutons.

Pour oil into the pan with a layer of 1 cm. We use only refined oil for frying, any - from olive to sunflower. We heat up and spread the slices of bread at a distance from one another.

Fry the breadsticks over low heat, turning over and browning evenly on all sides.

Sprinkle the croutons with fine or coarse salt. Shake the pan, keep on fire for another half a minute. We remove the finished croutons on a plate, and put the next portion of bread in the pan.

You can serve the croutons warm or cold, depending on what they are cooked for. Beer is best served cooled, soaked in the aromas of garlic and herbs, and soups are tastier with warm croutons. Enjoy your meal!
Suitable for stronger liquor