Garlic croutons with cheese sauce. Croutons - a quick snack for beer

Garlic croutons are the perfect snack for foamy. Crispy ruddy bread crust in combination with fragrant garlic perfectly set off the malty taste of dark and light beer. Croutons are easy to prepare, do not require special skills, and the ingredients can be found in any kitchen. This appetizer is the best option for relaxing at home and outdoors.

Homemade croutons with garlic

Garlic croutons have long been a classic. They are often served with beer in bars and pubs. But why spend money when you can cook a delicious snack at home in 5 minutes?

Ingredients:

Bread - 500 g.
Garlic - 50 g.
Vegetable oil - 2 tablespoons.
Olive oil - 1 teaspoon.
Salt - a teaspoon.

Any bread is suitable - white, dark, made from rye flour or corn. It is even possible with additives like sunflower seeds, pumpkin seeds or various kinds of spices and spices: this will give the croutons a special piquancy.

Sliced bread from the store will not work. It's cut too thin. When frying, the bread dries out completely, turning into stone. It is better to cut the bread into toasts yourself. The optimal piece thickness is 1.5 cm.
Stale bread is also suitable for croutons - this will not interfere with the final taste, the main thing is that it be mold-free.
We cut the bread into small pieces, the shape does not matter. It's a matter of taste. Can be cut into simple pieces that are served at the table. It can be cubes or small oblong slices.
You will need a fairly large skillet. Heat a frying pan and pour in the amount of oil comparable to the amount required to fry minced meat products. Lay out sliced bread, salt and add dried garlic.
Determine the amount based on your taste preferences and the intended direction of further use. When in doubt, add the minimum and taste after 1-2 minutes. Then adjust the amount of salt or garlic and bring the taste to the required.
Mix the croutons well with a spatula, pour in more oil. Crackers should be soaked in fat enriched with saturated additives. The total cooking time is 2-3 minutes on a fairly high heat.
Remove the pan from the stove and transfer the crispy croutons to a dish to cool. To reduce calories, use a paper towel. For tasting, a glass of cold beer will come in handy.
You can “garlic” ready-made croutons in two other ways
Take salt and peeled garlic clove. Dip the garlic in salt and rub the toasted sides of the bread. The more we rub, the brighter the taste will be.
Press all the garlic through a garlic press or finely chop. After we mix the garlic mass with a small amount of salt and olive oil. Spread the garlic on one side of the bread toast.
The first method is more suitable for well-done croutons, and the second for slightly dried ones.
For taste, aroma and beauty, you can add a little greenery - parsley or dill to taste.
Garlic croutons with cheese
The ingredients you will need are the same as in the preparation of classic garlic croutons. Another ingredient is added - cheese.
Cheese for homemade toast with garlic is suitable for any. The budget option is processed cheese, the more expensive option is hard cheese. Even dried out will do - this does not affect the final taste. Cheese with ham or spices will add piquancy to croutons.
For 500 g of bread, you need 4-5 pieces of processed cheese or 300 g of hard cheese. Leave cheesecakes in the freezer an hour before cooking. They will freeze and become hard. The cheese will not stick to the grater.
As soon as one side of the croutons is fried, remove them from the pan. We remove excess oil from them with paper towels, and rub with garlic. Or we spread garlic mass on the ruddy side.
Next, send the pieces to a hot frying pan, uncooked side down. Top with grated cheese. It is not difficult to grate hard cheese on a grater, but you will have to tinker with melted cheese. This problem is easily solved.
We fry croutons with cheese for just a couple of minutes. If the bread is cut into small cubes or long sticks, it can be mixed with melted cheese.
Garlic sauce for croutons
Garlic sauce with croutons is another option for a homemade beer snack.
Bread for making croutons is best cut into small pieces or cubes. This will make it easier to eat the sauce.
The base for the sauce is an important component. Mayonnaise is suitable for lovers of the classic taste of the sauce. Sour cream and yogurt without fillers - for adherents of a healthy diet.

This option is lower in calories.
Mayonnaise, sour cream (15-20%) or classic yogurt - 200 g.
Garlic - 50 g. Garlic in the sauce can also be used green, in feathers.
Greens (dill, parsley) - 2 tablespoons.
Salt, pepper, spices - to taste.

Put mayonnaise, sour cream or classic yogurt in a deep plate. Three garlic on a grater, press through a garlic press or finely chop. Greens are also finely chopped.
Add herbs and garlic to sauce base. Mix thoroughly. Add salt and seasonings to taste. Mix again.
Leave the garlic sauce in the refrigerator for 15-20 minutes to brighten up the taste. Garlic and greens will give juice. The sauce base will be saturated with the flavors and aromas of the ingredients, which will positively affect the taste of homemade beer snacks.
Croutons with garlic sauce can be served with beer both cold and hot.

Delicious croutons are not only an excellent snack for beer, but also an independent dish. Crispy bread with salt or garlic is served with delicate or spicy sauces. This appetizer is a great way to brighten up the evening. Sauces for croutons are made different, from tomato to creamy. You can try to cook several and serve them in different bowls. This could be a great option for a party.

garlic sauce

Often the sauce, and even the croutons themselves, are richly flavored with garlic. It gives a bright aroma that allows you to break out your appetite. For this sauce recipe you will need:

five cloves of garlic;
a couple of pinches of salt;
two tablespoons of olive oil;
two tablespoons of sour cream;
three tablespoons of mayonnaise;
juice of half a lemon.

If necessary, all ingredients can be adjusted, made spicier, less salty. Fresh herbs are also good in the sauce.

Like sauce for toast

Garlic is passed through a press or simply finely chopped. You will need a mortar and pestle. Garlic is put into it, sprinkled with salt and rubbed thoroughly. It turns out a homogeneous gruel.

This ingredient is transferred to a bowl, where it is seasoned with olive oil and lemon juice. Using a whisk, beat the mass, it will become liquid and white. Add sour cream and mayonnaise and whisk again. Now you can try the sauce for croutons. If necessary, add salt or garlic.

with pepper

For this option, take the following products:

a head of garlic;
500 ml of olive oil;
a teaspoon of tomato paste;
half a teaspoon of saffron;
some cayenne pepper;
half a teaspoon of salt;
four yolks, large.

Making this sauce is easy. It has a pleasant yellow color and a sharp taste.

Preparation of sauce with yolks

Garlic is peeled and passed through a press. Combine it with spices, rub thoroughly. Beat the yolks a little, put a mixture of garlic and spices to them. Pour in the olive oil in a thin stream, stirring constantly. Add tomato paste, mix again. The result should be a homogeneous mass in color and consistency. In some ways, it resembles mayonnaise, but with a more spicy taste. This sauce for croutons is great for those who love spicy.

Cheese based sauce

Many people like it when the sauce is thick. Yes, this recipe uses cheese. For cooking you need to take:

100 ml cream;
120 grams of cheese;
a couple of cloves of garlic;
ground black pepper to taste;
some salt;
dill - a few branches.

First you need to prepare a structure for a water bath. Then you get the right cheese sauce for croutons. It will be soft and thick. The cream will not boil, and the cheese will not burn.

Making thick sauce

Cheese is prepared in advance, rubbed on a fine grater. Cream is poured into a saucepan, which stands above a container of boiling water, heated to about forty degrees. The main thing is that the cream should not boil.

Add cheese, stir, hold until the ingredients are mixed, become homogeneous. Garlic is passed through a press. Add spices and garlic to the cheese. Mix again and remove the toast sauce from the heat.

Cool the dish, serve after complete cooling. Cheese sauce is a great option for croutons of any size.

Sour cream sauce

What are the benefits of sour cream sauce for croutons? It is very easy and quick to prepare! No need to heat or whisk the ingredients. To prepare this sauce take:

400 ml of sour cream with a fat content of 20 percent;
a head of garlic;
a bunch of dill and parsley;
a little black pepper;
salt to taste.

The greens are washed and shaken off excess moisture, crumbled quite finely. If necessary, you can use only one type of greenery. Garlic is passed through a press or rubbed on a fine grater. Greens and garlic are introduced into sour cream, salt and pepper are added and the mixture is thoroughly mixed. Taste, add salt or pepper. Cool in the refrigerator for about ten minutes.

Simple sauce with mayonnaise

This option is one of the easiest. For him take:

200 ml of sour cream and the same amount of mayonnaise;
five cloves of garlic;
a sprig of dill;
bunch of parsley;
salt and pepper.

The greens are washed and finely chopped. Garlic tinder on a fine grater. Combine all ingredients, season with salt and pepper. Cool in the refrigerator for a couple of minutes. What is the advantage of such a simple recipe for toast sauce? It cooks quickly, but it turns out more tender than

Sauce with roasted garlic

This version of the sauce for croutons with sour cream is suitable for those who spare no time for cooking. The aroma of roasted garlic is thick and tender. For this recipe take:

five cloves of garlic;
250 ml sour cream;
a tablespoon of lemon juice;
30 ml of sunflower oil;
salt and a mixture of peppers to taste;
a couple of green onion feathers;
dried marjoram - a couple of pinches.

First, the garlic is peeled, the cloves are sprinkled with marjoram and a pinch of salt, poured with vegetable oil, wrapped in foil and baked in the oven for about fifteen minutes, while the temperature should be about 200 degrees. You can also use scented vegetable oil. This will give the sauce a certain flavor.

Grind the baked garlic with a blender, add sour cream. Top up with lemon juice, a mixture of peppers and finely chopped onions. Mix thoroughly and taste. Salt is added if necessary.

Mushroom sauce - tasty and nutritious

The advantage of this sauce is that it can be prepared not only for croutons, but also for meat or poultry. For this version of the sauce, you need to take the following products:

200 ml of sour cream with a fat content of 10 percent;
one hundred grams of fresh champignons;
one head of white onion;
half a head of garlic;
salt and pepper;
a tablespoon of oil for frying;
some fresh dill.

First, prepare the mushrooms. They are washed, cleaned and cut as small as possible. Do the same with the onion. Heat the vegetable oil in a frying pan and fry the onion and mushrooms. When their liquid evaporates, add salt and pepper. Slightly cool the finished mushrooms.

Garlic is squeezed into sour cream, fried mushrooms and onions are added. Using a blender, carefully beat the sauce. Finely chop the dill and decorate the finished sauce with it. This recipe takes time to prepare. However, mushroom lovers will definitely like it.

If onions are used, then it is better to take half of the head and cut it as finely as possible. This will make the sauce softer.

Tomato sauce with sour cream

This sauce for croutons can be a great addition to any dish. It turns out spicy and fragrant. To do this, take:

300 grams of sour cream, preferably thick;
one hundred grams of tomato paste;
half a teaspoon of sweet paprika;
a pinch of hot pepper;
salt to taste;
glass of water;
1.5 tablespoons of oil;
the same amount of flour;
a head of garlic.

Put butter in the pan, wait for it to melt. Flour is mixed in. They wait for it to disperse, but do not let it warm up. Pour in water and add sour cream. Add paprika and pepper. Add tomato paste. The mixture is brought to a boil. Cook for another five minutes, then remove from heat.

The garlic is peeled, grated and added to the still warm sauce. Stir. Serve cold.

Delicious croutons are fried slices of bread seasoned with salt or garlic oil. However, sometimes you just want to spice them up with a delicious sauce. White sauces based on sour cream and mayonnaise are very popular. They are easy and quick to prepare. Garlic, spices can act as additives, and more complex recipes are sometimes used, for example, with mushrooms or baked garlic. Also, tomato sauces are popular with snack lovers. They are spicy and tart.

People try in every possible way to diversify and improve the taste of their usual food. An excellent solution are various gravies and sauces. Hugely popular because of its versatility and spicy flavor is garlic sauce.

Garlic is very often used as a natural addition to various dishes, as it has beneficial properties and improves digestion. With the help of garlic sauce, you can make almost any dish richer and more appetizing. It goes well with baked potatoes, meat, seafood, dumplings and vegetables. Even just spreading it on croutons, you can get an excellent inexpensive snack. Cooking knows many different ways to prepare this aromatic gravy, all of them are good in their own way. We suggest you familiarize yourself with the most popular recipes for sauces that will favorably emphasize and complement the taste of your dishes.

Tomato garlic sauce

Ingredients:

meat broth - 50 ml
tomato paste - 2 tbsp. spoons
tomatoes - 1 pc.
garlic - 1 pc.
greens to choose from - 50 g
ground black pepper - 0.5 tsp
sunflower oil - 20 ml

Grind the garlic, leaving 1 clove, fry lightly in oil, then add tomato paste to it.
After a couple of minutes, remove the tomato-garlic mass in a bowl and mix with hot broth.
We cut the peeled tomato into cubes, stew in a pan, then knead it with a crush.
Mix tomato puree with tomato mass, add chopped greens, pepper and fresh crushed garlic.

This recipe goes great with noodles, dumplings, barbecue and other types of meat.

Bread and garlic sauce

Components:

white loaf - 0.5 pcs.
garlic - 1 head
olive oil - 4 tbsp. spoons
parsley - 50 g
salt and pepper - to taste
lemon - 1 pc.

Cut the bread into slices, rub it with garlic and sprinkle with oil. Dry the bread in the oven, then grind it in a blender.
Three garlic and lemon zest on a grater, chop parsley with a knife, mix everything with bread crumbs and beat in a blender with olive oil, salt and pepper.

With this simple recipe, you can perfectly refresh the taste of a stew or dress a salad.

Garlic sauce for seafood

Ingredients:

raw yolks - 2 pcs.
garlic - 6 cloves
sunflower oil - 200 ml
lemon juice - 3 tbsp. spoons
Provence herbs, pepper and salt - 0.5 tsp

Grind garlic with salt in a mortar, add freshly squeezed lemon juice and egg yolks. If there are quails, then it is better to add them in the amount of 7-8 pieces.
All ingredients should be well beaten, pouring oil in a spoon. And it’s better to start with a few drops in general, since in this case the sauce will quickly acquire the desired consistency.
When all the oil has already been poured in, you need to add Provencal herbs and pepper, a mixture of different ones is better.

In addition to fish and seafood, the sauce can also be served with meat.

Sour cream garlic sauce

Components:

Grind all the greens and garlic, mix with sour cream and lemon juice.
Add pepper and salt to taste, if desired, you can dilute it with boiled water to make the consistency more liquid.

Ideal for dolma and manti, as well as pasta.

Shawarma garlic sauce

Components:

yogurt without additives - 5 tbsp. spoons
thick mayonnaise - 4.5 tbsp. spoons
low-fat sour cream - 5 tbsp. spoons
garlic - 0.5 heads
red and black pepper - 0.5 tsp
a mixture of curry spices - 0.5 tsp. spoon
coriander - 0.5 tsp
dried cilantro - 1 tbsp. the spoon

First crush the garlic with a knife, then chop.
Add all liquid ingredients to it and mix well. Next come all the spices.

This sauce is ideal for shawarma, pita rolls and fried chicken wings.

Garlic sauce with cucumber

Components:

sour cream - 100 g
pickled cucumbers - 2 pcs.
garlic - 4 cloves
salt - a pinch
greens - 2 tbsp. spoons

Grind garlic and pickled cucumbers, mix with sour cream.
Add two tablespoons of chopped herbs and salt.

Serve the sauce with zrazy, dumplings or baked potatoes.

Garlic sauce for croutons

What you need:

sausage cheese - 200 g
garlic - 3-4 cloves
milk - 50-70 ml
spices - 1 teaspoon
salt - 0.5 tsp

Bring milk to a boil, add grated cheese to it, cook until the consistency becomes almost homogeneous.
After reaching, immediately remove from heat, add grated garlic and various spices to taste.

Croutons smeared with this sauce will perfectly complement the taste of any first course.

Creamy garlic sauce

Components:

cream - 200 g
quail yolks - 6 pcs.
broth - 80 ml
butter - 50 g
greens - 0.5 bunch
garlic - 1 head
nutmeg - 1 teaspoon
cheese - 50 g

Three cheese on a grater.
Melt the butter, then add the broth, cream and cheese to it.
Depending on what you plan to serve the sauce with, you can take either meat or fish broth.
Constantly stirring the sauce, it must be brought to a boil, then add the yolks and nutmeg. Cook the sauce for about 3 minutes.
Add chopped greens with garlic to the hot mixture.

With the help of this sauce, you can improve the taste of not only meat and fish, but also vegetable dishes.

The degree of crushing of garlic is obtained differently when using a blender, mortar or garlic crusher. Keep this in mind before preparing the sauce.
The taste of garlic sauce will be more intense if the freshly prepared sauce is left to infuse in the refrigerator for 60-80 minutes.
The shelf life of the sauce differs from the ingredients included in it. The sunflower oil, garlic and salt sauce will last up to a week in the refrigerator if shaken occasionally and stored in a sealed container.

Garlic Sauce is a simple and probably the most affordable sauce that we can make with the ingredients you most likely have in your fridge. Also, be sure to take note of an interesting video from the network, which shows the process of making garlic sauce very quickly and clearly. Enjoy your meal!

Classic salted croutons are suitable not only for lovers of live foam; children love to crunch on them. If you, as a caring parent, are worried that high quality cannot be expected from store-bought crackers, try this recipe and win little hearts with your dish.

You will need:

White bread - 500 g
Vegetable or olive oil - 6-7 tablespoons
Salt, spices - to taste

Cooking

Cut the bread into cubes or slices about 1cm by 1cm. Fry them over low heat with the addition of vegetable or olive oil, as you like. As soon as a golden crust appears, the croutons are ready. Sprinkle them with spice mixture or regular fine salt, depending on your preference. The dish is ready to serve!

IMPORTANT: Try not to overdo it with frying oil. Not everyone likes greasy croutons, no matter how delicious they are. If the hand still trembles, and the oil in the pan is more than the required volume, the appetizer can be laid out on napkins that will absorb excess fat. This will not affect the taste of the dish in any way, and the appetizer will be saved.

Recipe for garlics with garlic like in a bar

For fresh beer, garlic croutons will come in very handy, especially since this is a common snack in many catering establishments. The recipe is only slightly different from the previous one.

You will need:

Stale bread (white) - 500 g
Garlic - 2-4 cloves
Vegetable or olive oil - 30 ml
Salt - to taste

Cooking

Cut the bread into slices or sticks 1 cm thick. Fry the croutons over low heat with the addition of vegetable oil until golden brown. Garlic peel, crush or rub on a grater. Add salt and vegetable oil to the resulting gruel. Mix well. Grate the prepared croutons with the resulting sauce and serve.

Video recipe

This video shows the process of making garlic croutons:

Classic croutons with egg

This rather hearty appetizer is made from a long loaf or a French baguette, in extreme cases, you can take white bread, but the croutons will not be so tender.

The roll is cut into portions and fried on both sides in a small amount of vegetable oil. To reduce fat content, you can fry one side or dry the slices in a toaster.
The underside is rubbed with a clove of garlic.
The top is spread with mayonnaise and sprinkled with chopped hard-boiled egg.

If desired, you can pepper them, sprinkle with finely chopped green onions.

Welsh croutons

The implementation of the recipe will take a little longer than the previous ones, but the result will amaze with its taste. For cooking you need:

Long loaf - 1/2 pc.
Butter - 50 gr.
Beer - 100 ml.
Dry mustard - 1 teaspoon.
Salt, ground black and allspice - to taste.
Sugar - ¼ teaspoon.
Pickled cucumbers - 2 pcs.
"Cheddar" - 300 gr.

Melt the butter over low heat and add coarsely grated cheese to it. It is introduced little by little and, stirring, achieve a uniform mass. After that, beer is carefully poured into the mixture, spices, sugar and salt are added. Remove from heat and add raw egg yolks. Thoroughly grind.

Fried hot bread is spread on one side with the resulting mass and sent to the oven until it acquires a light brown crust, garnished with puff cucumbers and served hot to the table.

From black bread

If you have acquaintances or friends who are not indifferent to savory dishes, then they will appreciate the brown bread croutons.

You will need:

Bread (rye or Borodino) - 200 g
Milk - 1 tablespoon
Butter or margarine - 2 tablespoons
Salt, spices - to taste

Cooking

Bread without crust cut into slices or cubes. Soak them in milk with salt or spices. Add butter or margarine to a preheated pan and fry the croutons over low heat until golden brown. Serve warm, if desired, you can separately prepare garlic sauce for them.

How to make garlic sauce

The peculiarity of garlic sauce is that it is suitable not only for croutons. In cafes and restaurants, this sauce is offered with the main meat and fish dishes, since garlic goes well with a well-done steak or tender fish fillet. As good as main courses, garlic sauce is good for side dishes. And to prepare such a sauce is not at all difficult.

You will need:

Sour cream - 30 g
Mayonnaise - 30 g
Garlic (optional) - 1-2 cloves;
Dill and salt - to taste.

Cooking

Combine crushed garlic with sour cream and mayonnaise. Add herbs and salt to the resulting sauce. The sauce recipe can be varied with various herbs and spices. Gramming of sour cream and mayonnaise can be increased as desired. The sauce will be even tastier if you cook your own mayonnaise, and take homemade sour cream.

Video recipe for garlic sauce:

FOR REFERENCE: In all the recipes above, it is not necessary to fry slices of bread in vegetable oil. They can be dried in a pan or on a baking sheet in the oven. This way they won't get too oily.

The main thing is to add salt and spices before going to the oven. Toasted garlic can be grated both before and after cooking. Often such an appetizer is made from stale or stale bread. The only condition in this case is the absence of mold. Many housewives will agree that it is more convenient to make croutons from stale bread. Fresh bread is too soft, and stale bread cuts better.

Creamy croutons

Cut rye bread into portioned triangles and dry in any convenient way. Then, while each piece is hot, grease both sides with butter and sprinkle with salt and pepper, you can add other seasonings to taste. Put the croutons on a dish and sprinkle with herbs.

Fish croutons

To prepare them you will need:

baguette or loaf.
Herring fillet or any salted fish - 300 gr.
Boiled medium-sized carrots - 2 pcs.
Hard boiled egg - 2 pcs.
Butter - 50 gr.
Green onions - 2-3 "feathers".

Fish fillet and carrots should be scrolled in a meat grinder, finely chopped eggs should be added to them and mixed with soft butter until smooth. Fry the baguette pieces or dry them in the oven, spread herring oil on one side, sprinkle with herbs.

Salmon croutons

These croutons are made from white bread or a long loaf, but to diversify the appetizer, you can also buy or cook puff pastry yourself, it turns out tender and unusual.

The bread is fried until golden brown.
Smoked salmon (150-200 g) is cut into small pieces, about the size of a fingernail, an equal amount of Ricotta cheese or any other curd variety is added to it, everything is mixed until smooth.
The resulting mass is laid out on croutons.

From above they can be decorated with thin circles of fresh cucumber, this gives the appetizer freshness.

Also, do not forget about the excellent snack for beer -!

Cheese toast at home

If ordinary croutons seasoned with just salt and garlic seem too simple to you, we offer a variant of this dish with cheese.

You will need:

Bread - 7 slices
Garlic - 7 heads
Cheese - 100 g
Salt - to taste

Cooking

Sprinkle each slice of bread with garlic and salt. Remove the garlic before frying, otherwise it can burn and spoil the whole taste of the dish. Transfer the croutons among themselves so that they are evenly saturated with garlic juice. You can leave them for a couple of minutes, shift and leave again. While the oven is heating up, cut the slices of bread into arbitrary slices or sticks. Place them on a baking sheet and cook until crispy. Sprinkle with grated cheese at the end and serve.

IMPORTANT: Do not overcook the croutons in the oven, otherwise they will turn into crackers! The middle of the toast should be crispy on the outside but soft on the inside.

From beer bread

The secret of the taste of these toasted croutons is not in the technology of making the croutons themselves, but in the bread. It is unlikely that you will be able to buy a similar one ready-made, but for those who like to experiment with dough, the process and the result will undoubtedly bring pleasure. The recipe is for 12 servings.

1.5 cups whole wheat flour.
1.5 cups flour of the highest grade.
Baking powder for dough - 15 gr. or soda slaked with vinegar.
Salt - 1 teaspoon.
Sugar - 3 tablespoons.
Dark beer - 350 ml.
Rectangular baking dish 10*20cm.

Mix all dry ingredients in a large bowl until evenly distributed. Pour in the beer. If soda is used, introduce it after the beer, having previously extinguished it. Mix thoroughly. Grease the form with melted butter and sprinkle with breadcrumbs. Put the dough into it and put in a preheated (180 ° C) oven.

Approximate baking time is 60 minutes. It is best to check readiness with a toothpick or a knitting needle, sticking it into the center of the loaf, when there is no dough left on the pulled out needle, you can take it out. Cut the cooled bread into pieces and dry, grease each slice with butter, sprinkle with cumin if desired.

Lithuanian recipe

The main "chip" of this snack is bread. Ideally, if you can find Lithuanian wheat, if not, you need to choose a loaf with a dense texture, with a heavy dough and small holes.

The crusts are cut off, only the soft part is used. It is cut into strips 1 cm thick. and 3-5 cm long. They are fried in a frying pan slightly greased with olive (sunflower) oil until a crust appears on all sides. It is important that the inside of the dough does not dry out, but remains soft.
Hard cheese is rubbed on a medium-sized grater, mixed with mayonnaise and crushed garlic. Mayonnaise is taken in such an amount that the mixture does not “float”, but retains a dense consistency.
When the croutons have acquired the desired condition, the fire under the pan is increased and a spicy mixture is poured into the bread. It is not necessary to cover the lid, otherwise the crackers will get wet from the condensate.
Mix thoroughly so that all the croutons are covered with a layer of melted cheese.

The appetizer is served hot. Optionally, you can add it with any spices or herbs.

You will need:

White bread - 500 g
Vegetable or olive oil - 6-7 tablespoons
Salt, spices - to taste

Cooking

IMPORTANT: Try not to overdo it with frying oil. Not everyone likes greasy croutons, no matter how delicious they are. If the hand still trembles, and the oil in the pan is more than the required volume, the appetizer can be laid out on napkins that will absorb excess fat. This will not affect the taste of the dish in any way, and the appetizer will be saved.

Recipe for garlics with garlic like in a bar

For fresh beer, garlic croutons will come in very handy, especially since this is a common snack in many catering establishments. The recipe is only slightly different from the previous one.

You will need:

Stale bread (white) - 500 g
Garlic - 2-4 cloves
Vegetable or olive oil - 30 ml
Salt - to taste

Cooking

Video recipe

This video shows the process of making garlic croutons:

Classic croutons with egg

This rather hearty appetizer is made from a long loaf or a French baguette, in extreme cases, you can take white bread, but the croutons will not be so tender.

The roll is cut into portions and fried on both sides in a small amount of vegetable oil. To reduce fat content, you can fry one side or dry the slices in a toaster.
The underside is rubbed with a clove of garlic.
The top is spread with mayonnaise and sprinkled with chopped hard-boiled egg.

If desired, you can pepper them, sprinkle with finely chopped green onions.

Welsh croutons

The implementation of the recipe will take a little longer than the previous ones, but the result will amaze with its taste. For cooking you need:

Long loaf - 1/2 pc.
Butter - 50 gr.
Beer - 100 ml.
Dry mustard - 1 teaspoon.
Salt, ground black and allspice - to taste.
Sugar - ¼ teaspoon.
Pickled cucumbers - 2 pcs.
"Cheddar" - 300 gr.

Fried hot bread is spread on one side with the resulting mass and sent to the oven until it acquires a light brown crust, garnished with puff cucumbers and served hot to the table.

From black bread

If you have acquaintances or friends who are not indifferent to savory dishes, then they will appreciate the brown bread croutons.

You will need:

Bread (rye or Borodino) - 200 g
Milk - 1 tablespoon
Butter or margarine - 2 tablespoons
Salt, spices - to taste

Cooking

How to make garlic sauce

You will need:

Sour cream - 30 g
Mayonnaise - 30 g
Garlic (optional) - 1-2 cloves;
Dill and salt - to taste.

Cooking

Video recipe for garlic sauce:

Creamy croutons

Fish croutons

To prepare them you will need:

baguette or loaf.
Herring fillet or any salted fish - 300 gr.
Boiled medium-sized carrots - 2 pcs.
Hard boiled egg - 2 pcs.
Butter - 50 gr.
Green onions - 2-3 "feathers".

Salmon croutons

These croutons are made from white bread or a long loaf, but to diversify the appetizer, you can also buy or cook puff pastry yourself, it turns out tender and unusual.

The bread is fried until golden brown.
Smoked salmon (150-200 g) is cut into small pieces, about the size of a fingernail, an equal amount of Ricotta cheese or any other curd variety is added to it, everything is mixed until smooth.
The resulting mass is laid out on croutons.

From above they can be decorated with thin circles of fresh cucumber, this gives the appetizer freshness.

Also, do not forget about the excellent snack for beer - pasties on vodka!

Cheese toast at home

If ordinary croutons seasoned with just salt and garlic seem too simple to you, we offer a variant of this dish with cheese.

You will need:

Bread - 7 slices
Garlic - 7 heads
Cheese - 100 g
Salt - to taste

Cooking

IMPORTANT: Do not overcook the croutons in the oven, otherwise they will turn into crackers! The middle of the toast should be crispy on the outside but soft on the inside.

From beer bread

1.5 cups whole wheat flour.
1.5 cups flour of the highest grade.
Baking powder for dough - 15 gr. or soda slaked with vinegar.
Salt - 1 teaspoon.
Sugar - 3 tablespoons.
Dark beer - 350 ml.
Rectangular baking dish 10*20cm.

Lithuanian recipe

The main "chip" of this snack is bread. Ideally, if you can find Lithuanian wheat, if not, you need to choose a loaf with a dense texture, with a heavy dough and small holes.

The crusts are cut off, only the soft part is used. It is cut into strips 1 cm thick. and 3-5 cm long. They are fried in a frying pan slightly greased with olive (sunflower) oil until a crust appears on all sides. It is important that the inside of the dough does not dry out, but remains soft.
Hard cheese is rubbed on a medium-sized grater, mixed with mayonnaise and crushed garlic. Mayonnaise is taken in such an amount that the mixture does not “float”, but retains a dense consistency.
When the croutons have acquired the desired condition, the fire under the pan is increased and a spicy mixture is poured into the bread. It is not necessary to cover the lid, otherwise the crackers will get wet from the condensate.
Mix thoroughly so that all the croutons are covered with a layer of melted cheese.

The appetizer is served hot. Optionally, you can add it with any spices or herbs.