Garlic croutons for beer - excellent cold appetizer for your friendly party. Croutons have long been popular due to the cheapness of bread, as well as ease of preparation. You can prepare them for a beer party or for watching a football match. They can not only be fried in a pan, but also baked in an oven, made from white or rye bread, fried on creamy or vegetable oil. You can change the shape of the sliced toast - it can be square, oval or even diamond-shaped bread slices. You can serve with croutons different sauces: ketchup, cheese sauce or even sauce with herbs.
- Gray bread 300 g;
- Garlic 25 g;
- Salt 0.5 tsp;
- Ground black pepper 0.5 tsp;
- Sunflower oil 2 tablespoons;
How to cook garlic croutons for beer
Prepare the garlic, peel the cloves from the husk. Cut into small circles or cubes and add to a deep bowl, where you will chop them later. The weight of garlic in the recipe is indicated in a purified form.
Cut greens - dill, parsley, you can take green feathers of garlic or onion, or other herbs. Add to garlic cloves. In the same mixture, add the specified amount of vegetable oil. You can replace vegetable oil with melted butter.
Grind the garlic, herbs and oil with a blender or food processor. Add salt and pepper to the sauce. You can add any spices you like. The amount and composition of spices vary at your discretion.
Prepare delicious rye or White bread. It should not be fresh, as it will crumble when cut. For croutons, homemade or store-bought bread is suitable. It is convenient to buy already cut product. Remove the crust from all thinly sliced pieces.
Cut similar rectangles as shown in the photo or cut into squares.
Spread the prepared garlic spread on bread slices on both sides. It is convenient to do it by hand. Rub the garlic mass into the pores of the bread. Cut the rectangular slices in half, shaping into a triangle.
Garlic croutons are ready for beer, you can serve it simply with beer, or serve it with different sauces.
Cool on a special rack and invite everyone to crunch! Last time we published a recipe for toast with garlic and cottage cheese.
Croutons with garlic for beer
Even the widest range of various croutons presented on the shelves of stores will not force supporters of homemade products to refuse to cook with their own hands. The main thing is to know some of the intricacies of the technology for creating this incredibly tasty beer snack and have very little free time. As a result, we get products, no doubt, much more useful than purchased ones and often more fragrant and tastier. Today we will cook rye or wheat croutons for beer with garlic with our own hands.
How to make croutons with garlic for beer - a recipe in a pan
- vegetable oil without aroma - 130 ml;
- coarse salt - to taste.
We cut rye or white bread into slices up to one centimeter thick and spread them in one layer on a preheated pan, after splashing a little refined vegetable oil into it. After the bread slices acquire a beautiful blush on both sides, we remove them onto a dish. We pass the peeled garlic cloves through a press, mix with salt, add a little vegetable oil to the mixture and apply it to the still hot ruddy croutons. After the products have cooled down and soaked a little, you can serve them to the table with a glass of beer.
Croutons with garlic and cheese for beer in the oven
- rye or white bread to choose from - 480 g;
- garlic cloves - 10-14 pcs. or to taste;
- solid spicy cheese- 125 g;
- table salt - to taste.
In this case technological process cooking croutons for beer is somewhat different from the previous one. And this is not surprising, because now we will make them in the oven. To do this, cut the bread into slices and immediately cover with a mixture prepared from garlic cloves and salt, peeled and squeezed through a press. After that, we stack the bread slices with the filler on top of each other in a pile and leave to soak for ten to fifteen minutes.
After the lapse of time, we shake off the garlic salty mass from the soaked bread, which we subsequently cut into sticks or slices of another desired shape and then lay them out on a baking sheet. We place blanks in hot oven and let it dry and get the desired blush for ten to twenty minutes. At the same time, we maintain the temperature at 220 degrees. Two or three minutes before the end of cooking, crush the croutons with hard cheese grated on a fine grater and let it melt completely, and, if desired, brown.
Ready-made croutons can be served with beer, both warm and already cooled.
How to make garlic croutons for beer - step by step recipe with photos
Description
Croutons for beer with garlic very easy and quick to cook at home. And you don’t need to buy crackers in the store, the composition of which, to be honest, is very doubtful. We will reveal to you the secret of how to fry croutons with garlic so that they are in no way inferior in palatability shop.
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 is very tasty to soak such crispy crackers in borscht with sour cream.
Below is a detailed step by step recipe how to make croutons with garlic in a pan, a photo is attached to the instructions. Use our recipe and treat yourself to a cold beer with sad homemade spicy croutons.
Ingredients
- Bread black
(1 PC.) - Refined vegetable oil
(5 tablespoons) - Garlic
(4 cloves) - food salt
(taste) - Ground black pepper
(taste)
Cooking steps
Let's prepare all our few ingredients. Bread must be black, a small loaf or half of a large brick. It is best to take Borodino bread.
Rub the garlic cloves on the smallest grater. It will also be acceptable to chop the garlic very finely. If you are too lazy, you can use garlic powder, but the sensations will be completely different. In a deep bowl, mix the garlic and vegetable oil. Let the mixture brew for 20 minutes: then the oil will be saturated with garlic.
While the oil is infused, let's deal directly with the croutons. We will get rid of the crusts from the loaf, this will help us to give the bread the correct rectangular shape.
Then we cut all our bread into uniform sticks. Their size completely depends on your desire. The recommended size is 1 cm.
For frying, we will use a frying pan with a thick bottom. Pour the garlic mixture into it and heat the oil well. If you put the croutons in the pan too early, the bread will absorb the oil and lose its crispy texture.
We dip the black bread sticks into the boiling oil, carefully dump them in the garlic mixture and fry over high heat. On each side about 2-3 minutes.
Keep an eye on the readiness of the toast and ensure that the oil is not completely fried.
Remove the finished croutons from the heat and dry on a paper towel. This way we get rid of excess oil. Ready-made croutons with garlic can be served hot with beer!
Garlic croutons - recipes for beer
One of the most popular beer snacks is croutons. How nice in the summer heat at sunset to drink a glass with friends home beer and eat it with a good snack. They are easy and simple to prepare at home, the ingredients for such a snack can be purchased at any store. Great amount recipes that can be made: with garlic, with cheese, spicy, savory, cooked in a pan, in the oven, in the microwave, etc. The most common and simple recipes are described below.
For croutons, any store-bought bread, white, rye, loaf is suitable. Old stale bread can also be used, the only thing is that it should not have mold on it. The thickness of the cut should be no more than 1 cm and not less than 0.5 cm. Thick slices are fried for too long, and thin ones can burn out quickly. Toasted beer can be served cold or hot straight out of the oven.
Classic garlic croutons in a pan
Ingredients:
Cooking:
- Cut the bread into small slices 5 by 5 cm. Salt and pepper. Sprinkle with sunflower oil, let it soak for a couple of minutes and sprinkle the croutons with garlic.
- Heat a frying pan over high heat and fry the pieces on both sides until golden brown.
- Put on a plate, sprinkle with finely chopped herbs. And you can serve it to the table.
Borodino bread croutons with garlic
From Borodino bread you can cook delicious garlic croutons, which will be an indispensable snack for beer. And repeating the recipe for Borodino croutons in your kitchen is as easy as shelling pears.
Ingredients:
- Bread Borodinsky - 200 gr;
- Fresh garlic - 2 cloves;
- Sunflower or olive oil - 3 tbsp. l.
- Dill - a few branches.
Cooking:
- Bread is best used with seeds. Cut it into slices 6-8 mm thick, cut off the crusts. Cut the pulp into small strips of 1.5-2 cm. Lubricate each strip with vegetable oil using a brush.
- Fry the pieces in a very hot pan on both sides.
- Finely chop the dill, squeeze the garlic into it, add a little vegetable oil and mix until smooth.
- Spread the garlic mass on slices of toasted bread. Put them on a well-shaped plate, the dish is ready to serve. Crackers are best eaten immediately after cooking, crispy. They will be even more delicious if sprinkled with grated cheese.
Recipe for garlic toast with cheese in the oven
Many gourmets will appreciate the combination of cheese and beer, so you need to cook such a dish in large quantities. Ready-made croutons can be served not only with beer, but they also go well with first courses. The difference with this recipe is that they are cooked in the oven.
Compound:
- Bread cutting - 10 pcs;
- Garlic - 3-4 cloves;
- Butter - 150 gr;
- Salt - 1 tsp;
- Garlic powder - 1.5 tsp;
- grated hard cheese- 150 gr.
Cooking:
- Melt butter in a frying pan, add crushed garlic, salt, garlic powder, lightly fry the mixture, stirring constantly.
- Cut the bread diagonally, brush each slice with the garlic mixture.
- Lay on a baking sheet parchment paper, lay out the slices of bread and bake in the oven at a temperature of 180-220 ° until golden brown, top with cheese. If desired, decorate with chopped herbs, serve with beer.
microwave toast recipe
AT microwave oven croutons are not as greasy as those cooked in a pan. Such croutons can be prepared both for beer and for first courses.
Ingredients:
- Wheat loaf - 1/2;
- Hard cheese - 200 gr;
- Beer - 120 ml;
- Egg yolk - 2 pcs;
- Butter - 3 tbsp;
- Mustard - 1 tsp;
- Ground red pepper - 1/2 tsp
Cooking:
- Make sauce. Melt the butter, add the grated cheese, pour in the beer. Put in the microwave for a minute.
- Then add pepper, mustard and beaten yolks, stir everything and put in the microwave for half a minute.
- Cut the loaf into 1 cm slices. Lubricate each garlic sauce and bake in the microwave for 2 minutes.
Fish croutons for beer
Ingredients:
- Black bread - 1/2;
- Hard cheese - 150g;
- Canned fish - 1 pc;
- Eggs - 3pcs;
- Carrots - 2pcs;
- Onion - 1 pc;
- Mayonnaise - 3 tbsp;
- Salt, pepper - to taste;
- Vegetable oil for frying.
How to prepare the recipe:
- Boil eggs and carrots, cool, peel. Grate on a fine grater.
- Finely chop the onion and fry in a pan in vegetable oil until golden brown.
- Mash pieces of canned fish with a fork, add onions, carrots, eggs, grated cheese, mayonnaise and spices.
- Cut the bread into slices, drizzle with oil, sprinkle with salt. Fry on each side until crispy.
- Lubricate the croutons with the prepared mixture, you can serve separately. Decorate with herbs and lemon.
Salty and spicy snacks are more suitable for beer. That is, garlic croutons from Borodino bread are just perfect. This recipe for croutons, in general, is also the simplest: minimum time, maximum result.
And now to the point. We will cook garlic croutons in a pan. If she has a thick bottom, so much the better.
Garlic croutons: recipe with photo
You will need:
- Borodino bread (large loaf),
- 4 large garlic cloves,
- coarse salt,
- sunflower oil.
From equipment:
- pan,
- spatula and fork,
- garlic press,
- paper napkin.
A large loaf of brown bread will make a toast for about 4 medium-sized pans.
Ready? Go!
1. First of all, crush the garlic and pour it with a small amount of oil. The oil will be saturated with garlic aroma, and the croutons will be tastier.
2. Now we begin to prepare the bread. We ruthlessly cut off all the humpbacks from all sides. The smoother the croutons, the better the roast.
3. Cut the bread cube into bars about 1.5 x 1.5 cm in cross section. If the bread is porous, you can even more. The garlic croutons should come out roughly the same size.
4. Pour sunflower oil into the pan with a thick layer (0.5 cm). When it warms up, we throw in the same part of the garlic and a little salt.
I have all the blanks for croutons fit in 4 pans, respectively, I laid out 1/4 of all the garlic at a time - one slice per pan.
The frying temperature is medium if you have a thin-bottomed pan, or slightly above medium if the bottom is thick.
5. When the garlic is slightly fried, we spread the bread sticks of garlic croutons on it tightly.
6. Turn the croutons over with a fork and spatula. In time! You should not leave the stove: each next side is fried one and a half times faster than the previous one.
7. Garlic croutons according to my recipe are almost ready. During frying, they absorbed a considerable amount of oil. Who else, but I don’t want to get a beer belly. So we spread the croutons on a napkin - in a couple of minutes it will take away the excess oil.
8. Sprinkle the croutons with coarse salt and serve.
In addition to all of the above, you can:
- put the croutons in a well,
- sprinkle hot croutons with grated cheese,
- buy for croutons black bread with seeds,
- replace sunflower oil with olive oil or fry croutons in melted lard,
- make croutons simple cream sauce(grated cheese, sour cream, herbs, garlic, salt; you can add grated cucumber and a drop of lemon instead of cheese).
By the way, croutons according to my recipe are a great addition not only to beer. They go well with broths, add spice and flavor to borscht. Take note.
Everyone loves black bread garlic croutons. After all, it is not without reason that such crackers are sold in every store and kiosk. But not everyone wants to buy ready-made croutons in bags. And this is due to the fact that manufacturers very often add all kinds of flavor enhancers to their products, which negatively affect the work of the digestive tract. That is why we recommend making black bread garlic croutons on your own at home.
It is worth noting that such fragrant crackers are prepared quite easily and quickly. To do this, you can use different spices and seasonings, as well as use the oven, gas stove and even a microwave. Today, your attention will be presented with several ways to fry garlic croutons for first courses, appetizers, salads, etc.
Step by step video recipe
If you are expecting guests soon, and you need to prepare a fragrant and very delicious snack, then the presented recipe suits you the most. To create such a dish, you will need the following ingredients:
- Rye bread- 1 PC.;
- boiled chicken egg - 3 pcs.;
- any hard cheese - 200 g;
- high-calorie mayonnaise or fatty sour cream - 100 g;
- fresh garlic - 4 cloves;
- butter - 60 g (for frying);
- fresh leek - a few arrows;
- salt, ground allspice - add to taste.
Cooking process
Almost all recipes for black bread toast recommend using only butter for frying. After all, it is on it that croutons are obtained as tasty and high-calorie as possible. Thus, it is required to take rye bread, cut it into not very thick slices and fry until crispy and golden brown on only one side.
After that, it is necessary to peel the garlic cloves and rub them on the cooled croutons. Next, grind the boiled chicken eggs, mix them with chopped leek, season with salt, pepper and season with high-calorie mayonnaise or fatty sour cream. At the end of the toast with garlic from black bread, it is required to coat with the previously prepared mixture on the side that was not fried. It is advisable to sprinkle the finished appetizer with grated hard cheese on top and serve immediately.
Rye croutons with garlic: a recipe for cooking in the oven
If you need tasty and fragrant crackers to serve with the first course, then we suggest making croutons in the oven. To do this, you need to purchase:
- rye bread - 1 pc.;
- fresh garlic - 3 cloves;
- fresh butter - 100 g;
- garlic salt - dessert spoon;
- garlic powder - dessert spoon.
Step by step cooking
Crackers for the first course can be made using any bread. However, they are tastier and more fragrant of all, they are obtained from a rye product. It should also be noted that the bread should not be too fresh. It is best to use yesterday's loaf for these purposes.
To prepare rye croutons with garlic, the flour product must be cut into cubes with sides of 1 centimeter. Next, you need to melt the butter in a pan, warm it up slightly and add the following ingredients: garlic powder, grated fresh garlic and garlic salt.
After that, all components should be mixed well and pour the previously prepared pieces of black bread with the resulting mass. They need to be shaken strongly in a deep bowl so that the dressing is evenly distributed over all future crackers. At the end, you need to take a large baking sheet, cover its surface with foil and lay out the croutons. In this state, it is recommended to dry the bread in an oven heated to 200 degrees for a quarter of an hour. At the same time, after 7-8 minutes, it is advisable to mix the croutons so that they do not burn.
After the specified time, the black bread garlic croutons should be carefully removed from the oven, put in a deep plate and served at the table along with the first courses (pea soup, noodles, etc.).
How to cook delicious and crispy croutons in a pan?
The presented recipe is very simple and does not require a large number of ingredients. Such croutons can be served at the table along with the first courses and with a beer drink.
So, to prepare fragrant garlic croutons, you will need:
- fresh butter - 70 g;
- Borodino bread - 1 brick;
- fresh garlic - 3 large cloves.
Cooking process
If you follow the described principle of preparing such crackers, then you will definitely get very tasty, fragrant and crispy Borodino croutons with garlic. To do this, heat the butter in a saucepan, place 3 coarsely chopped cloves of garlic there and fry them on all sides for 4 minutes. During this time, cooking oil should completely absorb the flavors of the laid out vegetable.
After that, the pieces of garlic must be removed, and Borodino bread, cut in the form small cubes or whetstones. Fry croutons on all sides until a blush is formed. Next, the croutons must be laid out in a deep dish and served at the table in a cooled state.
Quick croutons in a pan
To prepare such croutons for beer, you need to purchase the following ingredients:
- white or rye bread of yesterday's production - 1 loaf;
- dry garlic - 2 dessert spoons;
- fine sea salt, allspice ground - add to taste and desire;
- unflavored olive oil - add at your own discretion.
Cooking process
Such snack croutons for beer are made a little differently than the previous ones. To do this, you need to take rye or white bread, cut it into not very thick slices, and then put it on a plate and season with spices (salt, allspice). Further pieces flour product should be impregnated olive oil and sprinkle generously with dry garlic. In this state, future crackers should be kept for about half an hour. During this time, the bread is completely saturated with oil and aromas of spices.
To make croutons for beer crispy and tasty, they must be fried in a pan. To do this, you need to pour a little vegetable or vegetable into the dishes. butter and warm up well. Next, put the previously prepared croutons in a saucepan and fry them on both sides over very high heat (for 2.5-3 minutes). After the bread becomes rosy and crispy, it should be carefully removed and laid out on a paper towel, partially depriving of oil. At the end, the croutons must be placed on a plate and served chilled with cold beer.
How to make crackers in the microwave?
Croutons with garlic from black bread in the microwave are no more difficult to make than on the stove or in the oven. What’s more, they can take much less time to prepare.
So, to make croutons in the microwave, you will need to purchase:
- rye bread (it is better to buy yesterday's production) - 1 pc.;
- refined olive oil - use at your own discretion;
- ground paprika, fine sea salt, allspice and any other aromatic spices - add to taste and discretion;
- fresh garlic - 5 cloves.
How to cook?
Before making such tasty and fragrant crackers, you should take yesterday's rye bread and cut it into cubes with sides of 1-1.5 centimeters. Next, pieces of the flour product must be put in a deep bowl and seasoned with refined olive oil. In order for it to be evenly distributed over the croutons, it is advisable to add it little by little, constantly stirring the croutons with your hand.
When husbands often disappear in bars with friends, wives often resent. Here you need to be able to control the situation, and sometimes use some tricks to change the husband's behavior. It was the same with me when my husband was relaxing with friends at the bar on Fridays, watching football and having fun. This situation was not very pleasant for me. First, I started asking my husband how he spent the evening, if he was hungry. It turned out that the bar serves very tasty and hearty croutons for beer. These croutons are made from black bread and garlic. This is where the spark kicked in. You need to learn how to cook black bread toast with garlic like in a bar so that your husband does not go anywhere and is more often at home. Now my husband has become more often at home, and I sometimes allow him to invite friends. Of course, they watch football, but they are all under my careful supervision. And sometimes I treat everyone. 
Required products:
- 400 grams of black bread,
- 3-4 cloves of garlic,
- salt and black pepper of your choice
- 1.5 tables. l. olive oil.
How to cook with a photo step by step
Black bread is cut into long strips to get croutons of the same shape. 
Drizzle the bread with olive oil, but do not pour over. To not overdo it. There should be a few drops of oil on each piece of toast. 
Salt the croutons and you can pepper with black ground pepper. Salt and pepper will give the croutons the right taste. You can give the croutons a taste of meat with any meat seasoning. Also on sale in stores there are chicken mushroom seasoning so use whatever seasoning you like. 
Put the croutons on a baking sheet and dry them in the oven for 5-7 minutes at 180°. The croutons should be crispy but not burnt. If you bake longer, it is better to set about 150-160 °. 
Remove the croutons from the oven, put them in a container and only now squeeze the garlic to the black croutons through a press. Cover with a lid, shake to mix the garlic with croutons. 
Now fragrant and delicious croutons serve to the table. Black bread croutons with garlic will become the best snack. Bon Appetite!
And this is how you can cook
Calories: Not specified
Time for preparing: Not specified
From stale black bread you will get very tasty croutons with garlic, the same as served in a bar with beer or in cafe-restaurants with mashed soups. All you need is brown 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 to vegetable soups), then instead of frying, you can bake slices of bread in the oven, lightly drizzling with oil.
To make the garlic flavor stronger, you need to rub the croutons as soon as you fry or take them out of the oven. There is an easier way: chop the garlic on a grater or push through a press and mix with hot croutons. Still great with beer.
Ingredients:
- black bread - half a loaf;
- garlic - 3-4 large teeth;
- fine or coarse salt - 0.5 tsp. (taste);
- refined vegetable oil - 4 tbsp. l.
Recipe with photo step by step:
We cut 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 sticks, not very thin so as not to overdry in the pan and so that they do not break when we rub with garlic. We clean several large garlic cloves. Cut the slices in half - it will be more convenient to rub the croutons.
Pour oil into the pan with a layer of 1 cm. We use only refined oil for frying, any - from olive to sunflower. We heat up and spread the slices of bread at a distance from one another.
Fry the breadsticks over low heat, turning over and browning evenly on all sides.
Sprinkle the croutons with fine or coarse salt. Shake the pan, keep on fire for another half a minute. We remove the finished croutons on a plate, and put the next portion of bread in the pan.
You can serve the croutons warm or cold, depending on what they are cooked for. Beer is best served cooled, soaked in the aromas of garlic and herbs, and soups are tastier with warm croutons. Bon appetit!
Suitable for stronger liquor
