Black bread with garlic recipe. Garlic croutons are a simple and tasty addition to dishes and drinks.

Toast with garlic in a frying pan is a dish from my childhood. When I was little, I categorically refused to eat onions and garlic, and all the adults vied with each other to stuff me with these “very vitamin-packed” products that are absolutely necessary for a Soviet child in winter. The only one who succeeded in this was grandfather.

I still love his recipe for garlic croutons. Now, in principle, they can be made in a toaster, but when I was a child, we didn’t have a toaster, so I’ll show you how to make croutons with a minimum of oil in a frying pan. In our toaster times, it seems that this is already becoming a life hack...

Cut the black bread about 1 cm thick.

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

Transfer the bread from the frying pan to a plate so that you don’t burn your fingers, and peel the garlic clove. We cut off the hard piece with which it was attached to the head.

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

Grease the bread with sunflower oil. It is better, of course, unrefined - it is more fragrant. Nowadays, you can use a silicone brush, my grandfather used my grandmother’s feather to grease pies. Damn, in the end, you can just do it with your fingers!

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

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

Eat for your health!

I don’t know a single beer lover who has not heard of such an appetizer as black bread croutons with garlic and various sauces. This is one of the most inexpensive and favorite beer snacks. But not only with this drink can you enjoy eating them. Such delicious crispy croutons made from black or Borodino bread can also complement soup, for example, or some delicious salad.

Croutons go very tasty with potato or crab stick salads. Have you ever tried eating with croutons? If not, then it’s in vain, on the one hand. On the other hand, you still have this pleasant discovery ahead of you.

Many have also tried crispy black bread croutons with garlic in various cafes and restaurants. They also like to prepare this simple appetizer, but usually it costs as much as several whole loaves of bread, and on a plate you get a couple of slices, cut into cubes.

You can’t deny yourself the pleasure of crunching on delicious crackers because of such a misfortune as an exorbitant price. I think this absolutely cannot be done, but you need to take the situation into your own hands and prepare real, well-fried garlic croutons yourself at home. And have a beer party, or maybe a hearty lunch with soup or salad.

Well, according to tradition, I will tell you about several very simple recipes, because even in such a matter as making croutons, there are different options.

Garlic croutons from Borodino bread, fried in oil in a frying pan

Borodinsky is a type of aromatic black bread with coriander or caraway seeds. It is slightly sweeter than classic rye bread and with less noticeable sourness, more dense and moist. Dark brown in color and with a recognizable smell.

If you want to make delicious brown bread croutons, try this bread. When fried, it is indescribably good. Various sour cream sauces with herbs are perfect for it, but fresh garlic will also be enough. Makes a very tasty snack to go with beer.

You will need:

• Borodino bread - 1 loaf,
• garlic - 6-7 cloves,
• vegetable oil for frying,
• salt to taste.

Preparation:

Making garlic croutons from Borodino bread is not at all difficult. For this you will need about 15 minutes, no more.

Take a loaf of fresh or day-old bread. Cut off the rinds, as when fried they will brown and blacken more, and then be tougher than the crispy flesh.

Cut the crustless bread into sticks or slices of the size you like. You can make sticks of medium thickness, you can cut a flat piece into 4 parts, or you can cut it diagonally and get triangles.

Peel the garlic and squeeze it through a press; you can grate it on a fine grater. Leave one or two cloves for frying.

Place the chopped garlic in a bowl or mortar and grind with a few pinches of salt. Pour a teaspoon of vegetable oil into this salty paste. You can take sunflower or olive oil. We will spread the finished croutons with this garlic oil, so choose your favorite flavor of oil.

Pour more vegetable oil, preferably refined, into a deep frying pan, add the reserved garlic, cut into large pieces, and lightly fry until golden brown. Don't let it burn. As soon as it browns, fish out the pieces of garlic and remove. Only pure oil with the smell and taste of garlic should remain.

Place some of the croutons into the hot oil in a frying pan and fry on all sides until beautifully chocolate-colored and crispy. Be sure to turn it over.

Remove the finished croutons to a plate lined with a paper towel to drain off excess oil.

After this, spread each crouton with salt and grease with the garlic paste that you prepared at the beginning. Place the croutons on a plate shaped like a woodpile or well. It will be beautiful and very tasty!

Brown bread croutons just like in a restaurant - crispy on the outside and soft on the inside

The first time we fried the croutons until there was a loud crunch, but how to cook them if you want to have a crunch and leave a soft center. There is a little secret to making these croutons. Try roasting them and you might become a real fan. For these croutons we will take a round loaf of classic rye bread, also called Darnitsky. It is light gray inside, brown outside and has a slight sourness, but at the same time we have all loved it since childhood.

You will need:

• loaf of rye bread - 1 piece,
• garlic - 5-6 cloves,
• dill, parsley and green onions - 2 sprigs each,
• vegetable oil for bread - 2-4 tablespoons,
• vegetable oil for frying,
• salt and pepper to taste.

Preparation:

Cook the croutons soft on the inside and with garlic paste on the outside.

Let's prepare garlic paste so that while we fry the bread, it will infuse and give maximum flavor. Place peeled garlic in a cup or flask of an immersion blender, lightly add salt and pepper. Add sprigs of greenery there; you can cut them into 2-3 parts so that they are not too large. Pour in a few tablespoons of vegetable oil and blend with a blender until an almost homogeneous paste is obtained. There may be pieces of herbs and garlic, but very small.

If it turns out too thick and does not grind well, then add a little oil. The final paste should resemble mayonnaise in thickness.

Now cut the round bread into large slices at least a centimeter thick. Do not use the humpbacks; it is better to eat them for lunch along with.

Heat vegetable oil in a frying pan. Place the slices of bread in a frying pan and fry until golden brown on both sides. This usually takes no more than a minute. Don't let the bread turn black.

Place the finished croutons on a paper towel and lightly blot the frying oil. After that, take a butter knife and spread the hot croutons with the garlic paste that you prepared in advance. Spread the entire surface of the slice on one side.

Now take a sharp knife or bread saw and cut the slices into strips slightly diagonally. Arrange beautifully on a plate and serve with delicious sauce. They will crisp up on top but remain soft on the inside.

Bon appetit!

Brown bread croutons in the oven with chili pepper and cheese sauce - video

And this recipe is for those who like it hot, or rather spicier. As the name implies, here the croutons are suggested not to be fried in oil, but baked until crispy in the oven. This will make them less fatty, but still just as tasty and crispy, and maybe even tastier. Let's not get into an argument about which is better: in oil or in the oven, let's learn how to properly prepare and bake croutons and how to make an amazing cheddar cheese sauce.

Brown bread croutons with spices - cooked in the oven

Another type of black bread that can be found in the store is “Stolichny”. This is a type of rye-wheat bread, it is prepared simultaneously from two types of flour, but it looks rather black, so I will put it in this category. It tastes different from Darnitsky or Borodinsky, but you can also make excellent crackers from it.

By the way, if you want to make your own small crackers in cubes or strips, then Darnitsky or Stolichny bread is best suited for this. Borodinsky is denser and moister, and the crackers will turn out a bit harsh when fried.

Let's prepare small crackers in strips from black bread and spices to replace store-bought snack crackers. These will go well with beer, with soup, and will be delicious just to crunch. If you don't make it too spicy, then children can enjoy it a little, but just a little.

You will need:

• black bread - 1 loaf,
• vegetable oil - 50 ml,
• salt - 3 teaspoons,
• dried garlic - 1 teaspoon,
• hot or sweet red pepper - 0.5 teaspoon,
• aromatic spices (for example, suneli hops) - 1 teaspoon.

Preparation:

To make brown bread croutons similar to those sold in the store, cut the loaf into slices, and then each slice into thin strips. The bread can be any of your favorite varieties, if you don’t like Stolichny. The main thing is to make a thin straw with a side no larger than a centimeter.

Place the sliced ​​bread in a heavy-duty plastic bag.

Mix spices in a separate bowl. For these croutons you will need different spices. Dried crushed garlic will add flavor without burning. Pepper will add heat and spiciness; you can omit it if you wish, especially if you don’t like it spicy. But the most important component is a fragrant set of spices for cooking various dishes. Very tasty if you add suneli hops. You can take a set for cooking meat or chicken. Spices are suitable for marinating shish kebab or grilled meat. Italian or Provençal herbs. You can be creative and mix the spices yourself if you are good at them.

Pour the mixed dry spices into a bag with pieces of bread, add vegetable oil there. Then tie the bag so that there is an air bubble inside and future crackers roll freely. Shake the bag well to mix everything.

Instead of a bag, you can use any container with a lid, pan or plastic container for storing food.

Do you know that vegetable oil is a solvent for spices. If you put spices in oil and stir, they will reveal their aroma and taste even more and transfer them to the dish.

Heat the oven to 140-150 degrees. Place the pieces of bread coated with spices on a baking sheet in one layer and bake for 20-30 minutes. From time to time, lightly stir the future crackers and taste them for crispness. Ready-made black bread croutons should be firm, golden brown and break with a crunch.

Serve cooled as an appetizer with various dishes just for the mood.

Rye croutons with garlic for soup or salad - cooking in the oven

Do you prepare salads with croutons? Do you eat soup with crispy croutons? Is it really necessary to use only store-bought croutons for this? Of course not. Let's prepare delicious crispy crouton cubes with garlic together for soups and salads.

By the way, you can make croutons from white bread using the same recipe, just reduce the baking time of the croutons in the oven, since wheat bread is more airy and dries out faster.

Let's prepare crackers with garlic, but keep in mind that by adding spices to them, we will get a separate snack.

You will need:

• black bread - 1 loaf,
• vegetable oil - 5 tablespoons,
• salt - 1 teaspoon,
• garlic - 4-5 cloves,
• spices to taste.

Preparation:

To make brown bread croutons fragrant, start by preparing aromatic garlic butter. To do this, pour the required amount of oil into a small cup (you can take sunflower or olive oil), squeeze the garlic into it. If you don’t have a special crusher, use a fine grater.

Stir the oil with garlic, add salt. You can add aromatic spices if desired.

Cut the bread into small cubes. Then place them in a large bowl or pan. Now, stirring constantly, gradually add the oil and garlic. Once everything is poured in, mix everything well so that every piece of bread is coated with butter.

Calories: Not specified
Cooking time: Not indicated

Stale black bread will make very tasty croutons with garlic, the same as those served in bars with beer or in cafes and restaurants with creamy soups. All you need is black 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 with vegetable soups), then instead of frying, you can bake the slices of bread in the oven, lightly sprinkling them with oil.
To make the garlic aroma stronger, you need to grate the croutons immediately after frying them or taking them out of the oven. There is an easier way: grate the garlic or press it through a press and mix with hot croutons. They also go great with beer.

Ingredients:

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

Recipe with photos step by step:

Cut the 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 cubes, not very thin so as not to dry them out in the pan and so that they do not break when we rub them with garlic. Peel several large garlic cloves. Cut the slices in half - this will make it easier to grate the croutons.

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

Fry the bread sticks over low heat, turning them over and browning evenly on all sides.

Sprinkle the croutons with fine or coarse salt. Shake the pan and keep it on the fire for another half a minute. Remove the finished croutons onto a plate and place the next portion of bread in the frying pan.

The croutons can be served warm or cooled, depending on what they are being prepared for. Cooled ones, soaked in the aromas of garlic and herbs, go better with beer, and soups taste better with warm croutons. Bon appetit!
Suitable for stronger alcoholic drinks

It is best to take bread that is already a little stale. You won’t eat this bread again, but you shouldn’t throw it away either. You can make delicious croutons with garlic. Cut stale black bread into strips or thin slices.

We try to cut the bread into pieces of approximately the same size and shape, so that they not only crunch deliciously, but also look beautiful. Now brush the bread with olive oil. It can be replaced with regular sunflower. You don’t need to use too much oil so that the croutons don’t get too soggy. Next, sprinkle them with salt and ground pepper.

You can also add some seasoning, but it’s better to just use garlic. Next, place the croutons in a dry frying pan. Fry until golden brown on both sides.

Peel the garlic, rinse and pass through a crush. Place the dried croutons in a bowl and add crushed garlic.

Cover everything with a lid and stir so that the garlic is distributed evenly. Savory snacks are ready.

Garlic croutons are an excellent appetizer for salads, broths, vegetable slices or beer. Garlic croutons can be used as a base for hot or cold sandwiches. Preparing these breads is as easy as shelling pears. You can take the easiest route and fry slices of bread in a frying pan until golden brown, and then rub them with garlic. Or you can use another method: cut the garlic cloves into two or three parts and fry in any vegetable oil (olive is best). Once the garlic has browned and given off its aroma and taste to the oil, it can be removed. After this, you can fry slices of bread in such aromatic oil.

Some garlic toast recipes use the garlic itself after the bread has been toasted. For example, hot pieces of bread can be coated with a mixture of grated garlic, mayonnaise and herbs. The result is a very appetizing snack that can be supplemented with cheese, canned food or other ingredients. By the way, garlic croutons can be made from any bread. Regular wheat, rye, pekled, etc. will do.

Garlic croutons - preparing food and dishes

To prepare savory garlic croutons you will need a cutting board with a sharp knife, a grater, a garlic press and a frying pan. If the recipe calls for making sauce, you will also need a bowl.

First you need to cut the bread into neat, even pieces. The garlic needs to be peeled and chopped with a knife or passed through a garlic press (you can also grate it on a fine grater). Heat butter or vegetable oil or margarine in a frying pan.

Garlic croutons recipes:

Recipe 1: Garlic croutons

The easiest recipe for spicy garlic croutons. To prepare them you need very few ingredients. These breads are perfect for first and second courses, as well as for spreading cream cheese.

Required ingredients:

• Wheat bread;
• Salt;
• Garlic - several cloves;
• Vegetable oil (olive oil is best).

Cooking method:

Cut the bread into pieces (not too thick and not thin). You can also use “yesterday’s” bread. Heat vegetable oil in a frying pan and fry the bread in it on both sides. Pass the garlic (required amount) through a press and mix with salt. Rub hot toasted croutons with garlic and salt. To decorate the garlic croutons, you can sprinkle with fresh chopped herbs.

Recipe 2: Toasts with garlic and mayonnaise

Incredibly delicious aromatic croutons with garlic and mayonnaise. They can be served with salads or other light dishes or eaten on their own. These garlic croutons go very well with smoked sausage or sprats.

Required ingredients:

• A few slices of white bread;
• Mayonnaise - a few spoons;
• Two eggs;
• A pair of garlic cloves;
• Hard cheese;
• Fresh parsley;
• Butter.

Cooking method:

Break two eggs into a bowl and beat with a small amount of mayonnaise (about one spoon). Dip slices of bread into this mixture. Fry the croutons on both sides in a frying pan with oil. Cool slightly. We pass the garlic through a press, chop the parsley, mix it all with the remaining mayonnaise. Lubricate the croutons with garlic mixture. Grate the cheese and sprinkle it on the croutons. Decorate the appetizer with herbs.

Recipe 3: Croutons with garlic and onions

Men will definitely like these croutons with garlic and onions. This seemingly simple appetizer turns out to be very tasty and piquant. Garlic and onion croutons are ideal for salads, vegetables, first courses and beer. If desired, you can use additional seasonings, such as ground red pepper.

Required ingredients:

• Wheat bread;
• Onion head;
• A few cloves of garlic;
• Butter or margarine for frying;
• Salt - to taste;
• Ground black or red pepper;
• Greenery.

Cooking method:

Cut the bread into slices of the desired thickness and shape. Melt margarine or butter in a frying pan. Fry the bread on both sides until crispy and golden brown. Cut the onion into thin rings and fry in oil until golden brown. Pass the garlic cloves through a press or grate them. Finely chop the greens. Rub the croutons with garlic and place the fried onion rings on top. If desired, add a little salt and sprinkle with pepper. Sprinkle croutons with garlic and onions with chopped herbs.

— To prevent garlic croutons from turning out too tough, it is better to cut off the crusts from the edges of the bread, although many people like garlic croutons like croutons with beer;

— Toasts with garlic can be salted to taste or seasoned with any herbs and spices;

— The main secret to making delicious garlic croutons is using not the freshest bread. Firstly, such bread is easier to cut, and secondly, garlic croutons from it will turn out more crunchy. But this does not mean that you can take old, stale bread.