How to make croutons from Borodino bread. Recipe for Borodino croutons with garlic - a snack for beer step by step

Crispy garlic croutons from Borodino bread - simple, satisfying and very delicious snack from available components. Quickly fried in hot oil, croutons turn out golden brown, deliciously crispy on the outside and soft on the inside, have a rich spicy taste and are ready to serve in a matter of minutes. Croutons can be served with soups or as an independent snack, adding sauce to taste. Try it!

To prepare croutons from Borodino bread with garlic, you will need the ingredients indicated in the list.

Cut off the crust from a loaf of yesterday's Borodino bread, saving only the crumb.

Cut the crumb into slices 2 cm thick. Cut each slice into 2-3 sticks or several smaller pieces of the desired size.

Peel the garlic cloves. Cut 2-3 cloves of garlic into slices and use to flavor the oil when frying croutons. Finely chop or mince another 4-6 cloves of garlic using a garlic press and use to make “garlic paste.”

To prepare “garlic paste” for brushing croutons, combine crushed garlic cloves and 0.5-1 tsp. salt. Mash the mixture with the flat side of a knife on a cutting board or mortar until the salt has dissolved and the garlic pieces are soft and release their juices.

If desired, add 1 tsp to the garlic mixture. olive oil, in order to give it a more paste-like consistency and uniformity.

Heat over high heat vegetable oil until light white smoke appears above the surface. Add sliced ​​garlic and fry for 20-30 seconds until golden brown.

Then remove the garlic pieces and carefully place the bread pieces into the hot oil. Frying in boiling oil allows you to create a crispy crust on the surface of the bread in a matter of seconds, which, in addition to being appetizing, will prevent a large amount of oil from being absorbed into the croutons.

Fry the bread pieces for a few seconds on each side until golden brown.

Place the finished croutons on a paper napkin or towel to absorb excess oil. Then rub the bread pieces with garlic paste and serve.

Croutons from Borodino bread with garlic are ready.

Borodino bread is one of the easiest dishes to prepare. They will be an excellent addition to first courses. These croutons would also be good as a snack with beer. The bright spicy 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.

Preparation:

1. First of all, we will prepare the garlic. To do this, you need to peel it and crush it with the flat side of a knife, then finely chop it. Of course, the easiest way would be to pass the garlic through a press, but it is the method described above that allows you to preserve the garlic juice inside each finely chopped piece.

2. Pour vegetable oil into the garlic and cover with a lid. We need the garlic to marinate and the vegetable oil to absorb the smell of garlic.

4. Heat the frying pan over medium heat and put garlic and vegetable oil in it. Almost immediately, so that the garlic does not have time to fry, we put our bread sticks into the frying pan, stirring so that as many pieces of garlic as possible stick to them.

5. Reduce the heat slightly and fry the croutons, stirring frequently, until cooked. The degree of readiness is determined by the crispy crust on the outside.

After frying, you can salt the croutons and add your favorite spices if desired.

Bon appetit!

Toasts with garlic and mayonnaise

1/4 Ukrainian bread (or any other black bread)
garlic (squeezed 1 tsp with top)
2 tsp mayonnaise
vegetable oil for frying

Cooking method:

Cut the bread into pieces, peel the garlic, pass through a garlic press and mix with mayonnaise.
Heat the oil in a frying pan and fry the bread on both sides (approximately 1 minute until a light crust forms). Place the remaining oil to drain and spread with mayonnaise and garlic.

Serve with soup.

How to make garlic croutons

Everyone likes crackers offered by well-known brands, but best manufacturers are not able to achieve the taste that can be obtained from crackers made at home, since they do not contain any harmful additives or flavorings 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 significant other with a quick and simple recipe homemade instant crackers.

How to make garlic croutons in the oven without butter from a loaf

Cut the loaf into small cubes of the same size. Prepare the dressing - grate a few cloves of garlic on a fine grater and mix it with a pinch of finely ground salt and pepper and herb seasonings.

Mix the loaf pieces and dressing, place everything on a baking sheet and place in the oven, heated to 160-180 degrees. From time to time, take out the baking sheet and stir the crackers - this will allow them to brown more evenly. Ready crackers should acquire a golden color.

How to make garlic croutons from white, black, Borodino bread

Fragrant garlic croutons are made 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”). Mix it all together with the diced bread and place in the oven until the bread browns. Crackers are ready!

How to make delicious garlic croutons for beer, borscht, and soup

Crauts 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 frying pan at home

You can prepare garlic croutons not only in the oven, but also in a frying pan with a thick bottom. Pour some oil into a frying pan and fry a few cloves of coarsely chopped garlic in it (we cut it coarsely because after frying, the garlic should be immediately collected and discarded).

Do not remove the pan from the heat and immediately add the pre-diced bread. Salt and pepper to taste, add herbal seasonings if desired. Without ceasing to stir, fry the bread until cooked. In terms of time, everything will take 15-20 minutes.

How to cook garlic croutons at home in a microwave or slow cooker

Pour a little vegetable oil into a wide bowl, add a few cloves of garlic, a pinch of salt and the same amount of pepper. 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 multicooker 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 are fried as evenly as possible.

How to make garlic croutons for Caesar salad with cheese

The popular Caesar salad will be much tastier if you add croutons and cheese to it. It's easy to prepare them. Cut the bread into cubes and dip them in a mixture of olive oil and finely grated garlic and cheese. All that remains is to bring the future crackers 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 immediately before serving.

How to make restaurant-style garlic croutons with sauce

The secret to restaurant-quality garlic croutons is in the sauce. We prepare croutons in the usual way. We cut bread (preferably Borodinsky) into pieces 1-1.5 cm thick. Fry it on both sides in a frying pan with vegetable oil. Let the croutons cool slightly and rub them with garlic and salt.

Prepare the sauce. Pour 100 ml into a small saucepan. cream, add 70 g. grated cheese, bring the mixture to a boil and keep it over 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 in separate dishes.

Croutons are one of the most popular types of snacks. They go great with beer 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 croutons. They turn out to be less calorie, but still very tasty.

Classic brown bread and garlic croutons

The traditional recipe for making croutons is quite simple to make and does not take much time and effort.

Ingredients:

• black bread - 7 slices;
• salt - 1 tsp;
• garlic - 50 g;
• vegetable oil - 3 tbsp. l.;
• herbs and spices - at your discretion.

Time - 15 minutes.

Calorie content per 100 grams - 350 kcal.

Sequencing:

1. Take a loaf of bread and cut it into equally sized slices. Cut off the crusts from all sides.
2. Cut the crumb of each piece in half.
3. Add salt to the oil and heat in a frying pan until hot. Place and toast the prepared bread. Once the croutons are ready, place them on a paper napkin to drain excess fat.
4. Cut the garlic and rub the slices on all sides.
5. Place the finished bread on a plate, sprinkle with spices and herbs.

Borodino bread croutons with cheese and garlic

Ingredients:

Time - 20 minutes.

Calorie content per 100 grams - 438 kcal.

Sequencing:

1. Take the bread and cut off the crust from all sides, leaving only the crumb. It is advisable that the bread is not fresh, so the croutons will turn out crispier and tastier.
2. Cut the crumb into pieces about 2 cm thick. Cut each piece into 3 pieces of the same size. If desired, you can chop the bread finely.
3. Take the garlic, peel them and rinse well. Cut 3 cloves into thin slices. These will be used to flavor the oil during frying. Finely chop the remaining cloves and grind them using a garlic grinder to prepare garlic paste.
4. Add a little salt and olive oil to the chopped garlic. Mix thoroughly until a homogeneous consistency is obtained. Take the cheese and grate it on a small grater.
5. Heat the oil in a frying pan until a little light smoke appears. Fry the sliced ​​garlic for 30 seconds until a yellowish tint appears.
6. Remove the fried garlic from the pan. Carefully place the crumb into the hot oil. Turn the bread over for a few seconds until crispy on all sides. Cook for 4 minutes. Afterwards, place the croutons on a paper napkin to remove the fat.
7. Rub the workpiece with garlic paste and sprinkle with cheese.

Garlic rye croutons for beer

Rye bread is also great as a base for making croutons. Usually this snack is prepared in bars, but the homemade version 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:

1. Cut the loaf of bread into medium-sized oblong pieces.
2. In a large frying pan, heat the vegetable oil until hot. Add chopped pieces of bread. Fry for 4 minutes until crispy.
3. Take the garlic, peel it and rinse thoroughly. Then chop using a garlic press.
4. Take a large container with a lid. Add croutons, chopped garlic and salt to it. Close the lid and shake. Next, place on a plate and serve.

Toast with egg and garlic

Ingredients:

Time - 25 minutes.

Calorie content per 100 grams - 311 kcal.

Sequencing:

1. Take the eggs and cook for 10 minutes. They must be hard-boiled.
2. Cut the black bread into equal medium-sized slices. Spread the workpiece with butter on one side.
3. Melt butter in a frying pan. Then place the future croutons with the greased side up. Fry for about 5 minutes.
4. Watch the underside of the bread. Once it is fried and formed golden brown crust, it needs to be turned over. Next, the croutons need to be cooled.
5. Cool the boiled eggs and remove the shells. Grind with dill and mix. You will get a homogeneous consistency.
6. Cut the garlic cloves into two parts. Grate croutons on one side.
7. Place the egg mixture on the side greased with garlic, distributing it evenly over the entire surface.
8. Decorate the dish with herbs and spices.

Toasts 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:

1. Take a deep bowl, break 3 eggs into it, adding 1 tbsp. mayonnaise. Beat thoroughly.
2. Cut the bread into small slices of any shape. Dip them in the egg mixture.
3. Bring the butter to a melted state in a frying pan and fry the workpiece on all sides for 5 minutes.
4. Crush the garlic through a press, chop the herbs and mix everything with mayonnaise. Grease croutons with garlic mixture.
5. 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 a snack for a holiday table or beer. They are perfect for breakfast and will replace the usual sandwiches.

Ingredients:

Time - 15-20 minutes.

Calorie content per 100 grams - 298 kcal

Sequencing:

1. Cut the black bread into slices, removing the crusts from all sides. The resulting parts should be the same size.
2. In a dry frying pan, fry the bread on both sides until crispy, 3 minutes. Once the time is up, place the croutons on a plate to cool.
3. Break the eggs into a deep bowl and beat lightly. Grate the cheese on a medium grater and mix with the egg mixture. Add a pinch of salt and spices.
4. Rub the croutons with garlic on both sides and along the edges.
5. Pour vegetable oil into a frying pan and heat it up. Dip the dough into the batter and start frying. The main thing is that the butter covers the bread halfway.
6. Fry over high heat for 5 minutes.

Toasts 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 - optional.

Time - 30 minutes;

Calorie content per 100 grams - 313 kcal

Sequencing:

1. Spread butter on one side of the bread.
2. Prepare a large mold and grease it sunflower oil and place the slices in it.
3. Cut the tomato into slices. Then put them on the bread.
4. Develop the eggs into a deep bowl and start beating, adding salt and pepper in advance. Pour in the milk and stir.
5. Pour the egg mixture into the mold with the workpiece.
6. Grate the cheese and sprinkle it over the croutons.
7. Place the pan in the preheated oven for 20 minutes.

Croutons with garlic sauce

Ingredients:

• black bread - 1 loaf;
• quail eggs- 10 pieces.;
• olive oil - 50 ml;
• mustard - 1 tbsp;
• garlic - 150 g;
• salt and pepper - at your discretion.

Time - 25 minutes.

Calorie content per 100 grams - 271 kcal.

Sequencing:

1. 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 whisking. You should get a homogeneous consistency.
2. Peel the garlic cloves and use a garlic press to squeeze them into a bowl. Salt and pepper. Stir and leave the sauce to steep for 15 minutes.
3. Take the bread and cut off all the crusts from it and divide it into equal parts of small thickness, and then diagonally. This way the croutons will be triangular in shape.
4. Turn on the gas and heat the frying pan. Place the workpiece on a heated dry surface. After a minute, turn over to the other side.
5. Dip the finished appetizer in garlic sauce.

Culinary experts recommend preparing the 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 purchased 2-3 days before preparation, since it is this that cuts well and the croutons turn out crispier. Don't buy pre-cuts. It is too thin and the dish may not turn out well.

Many note that on butter The croutons turn out much tastier than the vegetable-based ones. It is worth remembering 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 crackers.

Croutons are a quick and great option for breakfast, lunch or snack. They are quick to prepare and do not require any special skills.

Classic salty, spicy garlic, aromatic cheese - croutons come in different varieties, but they are all an ideal snack for beer.

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

It’s better to make this snack yourself, especially since it only takes 10-15 minutes to prepare.

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

Attention! Slicing is not suitable - the slices are too thin and will crumble. You can use a product that is too fresh, but it is better to let it sit for 2-3 days, then it will be easier to make bars of the required size from it.

You need to cut the bread with a very sharp knife. Optimal slice thickness – 1-1.5 cm. You should not make it thinner - the bread will quickly burn and acquire a rancid taste.

Pieces that are too thick will not cook inside. Choose the length yourself – it’s a matter of taste (some people prefer miniature “strips”, while others like to savor large croutons).

After preparing the bread, you can start adding garlic sauce and frying:

1. Pour vegetable oil into a bowl (7 tablespoons for every 500 grams of bread).
2. Pour 1-2 garlic cloves, grated on a fine grater, into the oil. You can use garlic powder, but then the snack will be less spicy.
3. Heat the frying 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 bars.
4. Once the oil in the frying pan begins to sizzle, lower the bread into it.
5. When the croutons are covered with a golden crispy crust on all sides, place them on a paper towel to remove excess oil.

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

With proper beer croutons, only the top part is crispy, while the center remains a little soft. This state can be achieved by frying in a frying pan (it only takes a couple of minutes to process each side of the croutons).

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

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

With cheese at home

This option is good because using different cheese varieties results in croutons with a new taste.

A smoky flavor is obtained when using processed cheese. Maazdam, Radomer or Bilozgar will add sweetness. Lovers of salty foods should choose Poshekhonsky, Rossiysky, Kostromsky. Soft creamy taste They give Cantal, Cheddar, Salers.

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

1. Prepare bread pieces at least 1 centimeter wide.
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 it reaches a porridge-like consistency and coat the top of the bread bars.
4. Leave for 5 minutes so that the bread is soaked in garlic.
5. Grate cheese (150 grams) on a fine grater.
6. Heat the oil in a frying pan and lay out the bread bars. They must be removed immediately after a hard crust has formed. If you keep it on the fire, you will not get croutons with a soft center, but hard crackers.

After frying, dip the bread pieces with a paper towel and place them in layers on a plate. Sprinkle each layer with cheese shavings.

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 explains how to prepare garlic croutons with cheese for beer:

Classic Garlics

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

Unlike the garlic version, which was described at the beginning of the article, when preparing the bread bars, they 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 place the bread in 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). Then mash them on a plate with a fork.
4. Lightly grease slices of toasted bread with fresh oil (you can use a pastry brush). Sprinkle coarse salt on top and add a little garlic mass. You can decorate with sprigs of greenery.

By the way, in English pubs they often offer Garlics with bacon. First of all, it's delicious and goes well with beer. Secondly, it’s filling and won’t let you get drunk ahead of time.

It's easy to do:

1. The bacon is chopped and fried in a little oil until golden brown.
2. Then the meat is laid out on large rye croutons and sprinkled with salt and finely chopped dill. That's it - the appetizer is ready.

Snack like in a restaurant

Toasts in the restaurant are prepared according to a standard recipe. “Trick” elegantly served with various sauces.

With bleu cheese sauce

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

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

With sour cream sauce

This is a very simple option:

1. To start, 5-6 tablespoons of sour cream (can be replaced with cottage cheese) are mixed with salt, pepper and 2 teaspoons of lemon juice.
2. If you want more spice, it is recommended to add a little ginger and grated garlic (the amount of spices is selected according to your taste).

Sauce recipes with photos

If you're hungry, you can go with beer croutons with pasta.

First, fry the bread slices in oil (the pieces should be quite large - at least 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 rub on a fine grater. Add 2 tablespoons of low-fat mayonnaise (you can replace it with sour cream, but then add pepper and a little salt for spiciness). Mix thoroughly and spread on croutons.

With fish

Sprats go well with rye croutons.

It is enough to grease the toasted pieces of bread with butter, add a little salt, add 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 beer snack.

With homemade pesto

Wash the bunch of basil and let the leaves dry thoroughly. 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 puree.

If you don't like the taste of basil, 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 coat the top with olive oil and lightly salt it.
2. Pieces are laid out on top canned tuna and half 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 for each guest to dip their own fried bread into.

Making delicate fish cream is simple:

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

Other options

For variety, you can try original versions of beer croutons.

For example, use onion instead of garlic:

1. You must first chop it very finely and fry it until golden brown (do not overfry it - make sure it remains soft).
2. Add a spoonful of oil, a little salt and pepper to the onion, and then mash everything with a fork (you can grind it with a blender).
3. Carefully dip the prepared bread bars in the resulting mixture and then fry until crispy.

Another interesting option for beer toast involves Using soy sauce:

1. Pour it into the pan so that it lightly covers the bottom. Add chopped garlic there and leave for 2-3 minutes.
2. Then add the sliced ​​bread, mix thoroughly until it is soaked, and leave until done.
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 you can serve smoked meat with cucumbers with soy croutons.

Swiss version of beer toast It’s done like this: cut the bread into small slices and lightly fry on both sides in hot oil. Then the bread pieces are taken out, and 25 ml of beer is poured into the same oil and grated cheese is poured in.

The mixture is constantly stirred until it turns into a viscous mass. Then the 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.

Eat Italian version toast:

1. Cut the rye bread into pieces, soak it in salted milk and fry 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 use not only black, but also white bread.

But croutons made from the rye variety are considered a traditional snack for beer, as it goes perfectly with the intoxicating taste of the foamy drink.