This article is not about the legendary Ukrainian donuts. More about bruschetta. Bruschetta is an Italian folk dish - toasted bread brushed with olive oil and rubbed with a clove of garlic. In Russian - ordinary garlic croutons. I would like my article to be perceived not as a collection of recipes, but as praise for this simple and healthy snack, which is an excellent alternative to regular bread.
Personally I prefer simple option. I fry pieces of ordinary black bread, cut according to my mood, in an ordinary frying pan with ordinary vegetable oil. During frying I add a little salt on both sides. When the pieces of bread are browned and covered with an appetizing crust, remove them from the heat onto a plate.
I like to rub the croutons with garlic while they are hot, so that my fingers really burn. For normal people, I still recommend letting the bread cool a little. I grate the croutons with regular ones - I was lucky, I got them from my own garden. All proportions of salt and garlic are to your taste. That's all!
I prefer this one procedure. There is an option: first rub the bread with a garlic-salt mixture (in this case, you just need to crush the garlic in a garlic press) and then fry it. But, firstly, it turns out less acute (for some it’s a plus, for others it’s a minus). Secondly, fried garlic acquires a specific smell. It is not very pronounced and not unpleasant, but the natural smell of garlic is still better. Thirdly, I cannot help but remind you that after heat treatment, the beneficial properties of garlic are reduced.
Small lifehacks:
- It is better to place the bread in a frying pan heated with oil. This way it will absorb less oil.
- You can make garlic croutons from dried bread or loaf.
- After cooking, wipe your hands with citrus fruits. They absorb well.
There is a cart and a small cart of different recipes for how people make garlic croutons. For example, some use exclusively Borodino bread, others sprinkle Provençal herbs, still others add toppings, and still others accept only garlic baguette or croutons for Caesar. Therefore, in this article it is impossible not to consider alternative options:
If guests come
There is a super quick garlic appetizer recipe. Cut the rye bread, sprinkle with garlic salt (dried granulated garlic + salt) and fry in a frying pan with butter. There is no difference in taste, and much less hassle. You can sprinkle grated cheese on top of the croutons.
If you have stomach problems
In a frying pan heated with butter (you can use butter), fry the coarsely chopped garlic cloves for 3-4 minutes. Then remove the cloves and “bring to mind” the chopped pieces of black or white bread in the melted garlic-butter mixture. The croutons have a light garlic aroma.
If you need more than just a snack
If you are going to eat garlic croutons as a main dish, you can put fish, tomatoes, ham, and herbs on them. The most suitable and satisfying fillings: canned food grated with a boiled egg, sprats + cucumber + mayonnaise, sour cream + cilantro and a tomato slice.
If you prefer the "light side"
Make a quick garlic baguette. The base is white bread, a roll or, in fact, a baguette. You need to cut them into pieces without cutting all the way through. Filling: finely chopped herbs + garlic (crushed or grated) + softened butter. Brush each piece of bread with this mixture and bake in the oven until golden brown.
Garlic croutons go especially well with any hot dish: borscht, soup, broth. Especially during the cold season. There is no need to remind about such a popular product once again, and everyone is aware of it. But I would be very interested find out your recipes and tricks for making garlic croutons, baguettes or bruschetta.
They can be spread or eaten without filling. These croutons are prepared very quickly - an important point for those who want to have a quick snack. There are many options for crouton recipes, but we will tell you about one of the most common: a recipe for croutons with garlic, made from black bread.
IngredientsRecipe for black bread croutons with garlic
Cut the bread into slices, the number of which depends on your appetite. They can be large or small - whatever suits you. Pour vegetable oil (it is better to use refined oil) into a frying pan and heat it thoroughly over high heat. Then reduce the heat to medium. 
Black bread croutons with garlic are the perfect complement to borscht! Place the bread in the pan and brown the slices until crisp, turning several times. During the frying process, the croutons need to be salted. Be careful not to overdo it so the bread doesn't burn around the edges. Once the croutons are ready, transfer them to a plate and, while still hot, rub them well with the garlic. Now they can be served, garnished with herbs if desired. Bon appetit!
Toasts made from yesterday's bread or slightly dried bread in the oven have never been accepted in my parents' family, and in mine too. Several generations of my family grew up with the understanding that bread should NOT be thrown away, so leftover bread was always disposed of, and most often turned into croutons.
Croutons made from black bread in the oven turn out harder and denser than the same croutons made from white bread, but, in my opinion, they taste better even just without anything. And if you enrich them with spices, seasonings, and all sorts of herbs, they turn into a wonderful delicacy and addition to many dishes.
I suggest preparing brown bread croutons in the oven for several ways to use them. To do this, we will use a different method of slicing bread.
We will prepare all the products according to the list, and there are not many of them. You can take slightly stale bread, or you can use fresh bread; it will not crumble and is easy to cut in any case.
I prefer to cut the crusts off the bread and bake them in the oven separately. But I make croutons only from crumbs. For salads and pureed soups, I cut the croutons into small cubes. For men, I will cut the crusts into long pieces for beer. And small trimmings go well with tea. You can cut the bread however you like, as long as all the pieces are the same thickness as they will bake evenly.
Cover the baking sheet with foil and place the sliced black bread on the baking sheet in one layer.
From the bottom of our hearts, pour olive oil over the bread with a generous hand. You can use flavored olive oil.
Lightly sprinkle the croutons with salt.
Separate the thyme leaves from the branches and also sprinkle the croutons with thyme. You can use dried thyme or other herbs, spices, herbs, to suit your taste.
Gently mix the croutons with your hands so that they are soaked on all sides with olive oil, salt and thyme.
Place the baking sheet with croutons in an oven preheated to 170 degrees C for 10 minutes, then take out the baking sheet and gently mix the croutons again so that they brown evenly. Place the croutons back into the oven for another 10-12 minutes.
Oven-dried black bread croutons are almost ready to serve. We take the baking sheet out of the oven, let the croutons cool completely and then use it for its intended purpose. These croutons keep well in an airtight container for quite a long time, so you can put the croutons in jars and use them as needed.
Help yourself!
Description
Beer croutons with garlic very easy and quick to prepare at home. And you won’t need to buy crackers in the store, the composition of which, to be honest, is very questionable. We will tell you the secret of how to fry croutons with garlic so that they are in no way inferior in taste to store-bought ones.
A simple recipe for garlic croutons will make your evening a little more interesting. It is not necessary to use this snack only with beer. It’s very tasty to soak such crispy croutons in borscht with sour cream.
Below is a detailed step-by-step recipe on how to make croutons with garlic in a frying pan; a photo is attached to the instructions. Try our recipe and treat yourself to a cold beer with sad, spicy homemade croutons.
Ingredients
-
(1 PC.) -
(5 tbsp.) -
(4 cloves) -
(taste) -
(taste)
Cooking steps
Let's prepare all our few ingredients. The bread must be black, a small loaf or half of a large brick. It is best to take Borodino bread.
Grate the garlic cloves on the finest grater. It would also be acceptable to chop the garlic very finely. If you're really lazy, you can use garlic powder, but the sensations will be completely different. Mix garlic and vegetable oil in a deep bowl. Let the mixture sit for 20 minutes: then the oil will be saturated with garlic.
While the oil is infusing, let's deal with the croutons directly. We will remove the crusts from the loaf, this will also help us give the bread the correct rectangular shape.
Then we cut all our bread into uniform cubes. Their size depends entirely on your desire. The recommended size is 1 centimeter.
For frying we will use a frying pan with a thick bottom. Pour the garlic mixture into it and heat the oil thoroughly. If you put the croutons in the pan too early, the bread will absorb the oil and lose its crunchy texture.
Place the black bread sticks into boiling oil, roll them thoroughly in the garlic mixture and fry over high heat. Approximately 2-3 minutes on each side.
Carefully monitor the readiness of the croutons and ensure that the butter is not completely fried.
Remove the finished croutons from the heat and dry on a paper towel. This way we will get rid of excess oil. Ready-made garlic croutons can be served hot with beer!
Bon appetit!
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