Garlic croutons - 8 bread recipes

If you include the fantasy, then even from the stale bread you can cook a delicious crispy snack. It is perfect for "foamy" or complement the light meat broth. Especially popular among gourmets are croutons with garlic, immediately eight recipes of which are published below.

Classic croutons of black bread with garlic

These savory homemade crackers are a very affordable dish. It is prepared from the simplest foods that are always at hand. You need to take: half a loaf of any black bread, a large amount of non-aromatic oil for frying, salt, 4 garlic cloves.

1. Bread is cut into slices of any shape. It is very convenient to have miniature triangular and rectangular pieces. The main thing is that the bread slices are thin enough.
2. Slices are fried on both sides in a large amount of refined oil. As a result, they should turn out ruddy with a golden crust.
3. While the bread is still warm, it is rubbed with garlic, sprinkled with salt. If desired, at this stage you can use any aromatic herbs.

Hot croutons are served.

With cream cheese and egg

To prepare such a crispy treat, it is better to choose yesterday’s loaf. White bread is better combined with these supplements. It will also be used: a pair of garlic cloves, 210 g of any hard cheese (you can take hot), 5 large eggs, 2 tbsp. mayonnaise, salt.

Tasty recipe:bread croutons with egg and milk

1. To begin with, white bread is cut into thin small slices and fried on any preheated fat on both sides. After this, rubbed with a clove of garlic while still warm.
2. For the filling, the eggs are boiled hard-boiled and ground on a grater with the largest cells.
3. The remaining garlic clove is passed into the egg mass through a press, and mayonnaise and salt are added to taste.
4. Ready croutons are covered with a spicy filling.

Before serving, the treat is decorated with thin slices of fresh cucumber.

White bread in the oven

White croutons, dried in the oven, are ideal for various salads. They will replace purchased crackers stuffed with a flavor enhancer, and, in addition, help to use stale bread for its intended purpose. The recipe includes: granulated garlic, salt, yesterday's loaf, 5 tbsp. olive oil, provencal herbs.

1. Bread with a sharp knife is cut into small cubes, and then poured into a large pan or salad bowl.
2. Topped with prepared spices, salt, garlic and olive oil. Spices are added to taste. You can take any.
3. Next, the mass is thoroughly mixed, distributed over a baking sheet and sent to the hot oven until the bread slices are golden.

Additionally, lubricating the container with oil is not required.

Original croutons with sardines and garlic

Canned fish will add croutons of originality. Sardine (120 g) is best suited for this. Also taken: stale loaf, raw egg, a large spoon of mayonnaise, roasting oil, 3 cloves of garlic.

1. Each slice of white bread is cut into two parts and fried in any fat until a crust appears. It is especially tasty in butter.
2. For the filling, the fish gets rid of even the smallest seeds and most of the liquid, after which it is thoroughly kneading with a fork.
3. Hard boiled egg, rubs on a fine grater, mixed with sardine, mayonnaise and garlic chopped in any way.
4. It remains to cover the fried bread with the filling.

Served garlic croutons as a snack and as breakfast.

How to cook in the microwave?

If there is no way to fry bread for crispy toasts in a pan, you can use the microwave. Of the products will be used: 4 slices of brown bread, a pinch of salt, 1 tbsp. non-aromatic oil, a clove of garlic.

1. Slightly stiffened bread is cut into narrow strips.
2. Garlic is peeled, passed through a press and mixed with oil.
3. Bread slices are dipped in the resulting spicy mixture, and also sprinkled with salt.
4. Future croutons are laid out on a flat plate suitable for a microwave.
5. The device turns on for 2-2.5 minutes at full power.

The appetizer is decorated with finely chopped green onions.

Borodino bread with garlic

The most fragrant savory version of the appetizer is obtained precisely from yesterday's Borodino bread. The main thing is not to spare the garlic and herbs. In addition to these components, will be used: 250 g of bread and 4 large spoons of non-aromatic oil.

1. Bread without crusts is cut into rectangles no more than 6-7 mm thick.
2. Each slice is soaked in oil from all sides. It is convenient to lubricate them with a silicone brush.
3. Pieces are fried in a dry frying pan until crisp.
4. The spread for appetizers is prepared from crushed garlic and any herbs. Bread is falling well in it. You can also add a little vegetable oil to the spread.

Such croutons of black bread with garlic are served both hot and cold.

With mayonnaise

The croutons prepared according to the recipe published below will become a very tasty base for sandwiches with sausage, sausages or sprats. In addition to 8 slices of yesterday’s white bread, 2 selected eggs, a pair of garlic cloves, a slice of butter, 40 g of hard cheese, 2 large tablespoons of mayonnaise, salt to taste will be used.

1. Beat eggs with a whisk or fork and half a mayonnaise. Each bread slice is dipped into the resulting thick mixture. For convenience, it is better to pour it in a wide saucer.
2. Croutons are fried on both sides in preheated butter.
3. Garlic is minced in any convenient way and mixed with the remaining sauce.
4. The finished snack is greased with a garlic mixture and generously sprinkled with grated cheese on a fine grater.

You can also spread croutons with any garlic sauce.

Beer garlic croutons in a pan

If guests with “foamy” appeared on the doorstep of the house, and the hostess didn’t have any hops drink in stock, then you can quickly arrange it out of frozen bread. In addition to 6 slices of black bread, taken: 3 cloves of garlic, 45 ml of non-aromatic refined oil, a couple of pinch of dried oregano and the same amount of coarse salt.

1. Rye bread is cut into thin small slices. First you need to get rid of crusts. They can be further used for the preparation of breadcrumbs.
2. The resulting pieces are fried in a hot frying pan until brown on both sides.
3. Next, the bread is laid out on paper napkins that absorb excess oil.
4. Still warm, croutons for beer are rubbed with garlic cloves on all sides.
5. It remains to sprinkle the snack with coarse salt and oregano. With spices, they should lie down for 5-7 minutes, so that the bread has time to soak in a spicy aroma.
6. Then you can spread the treats on a small tray and serve.

To improve the taste of the appetizer, it is worth sprinkling ruddy bread slices with chopped cheese. Any solid dairy product (including spicy) will do.