Garlic Croutons
4 servings
15 minutes
Garlic croutons are a fragrant and crispy treat loved in many Russian homes. This recipe traces back to village kitchen traditions, where simple Borodinsky bread was transformed into a true delicacy. Toasted in olive oil, the bread cubes absorb the rich flavor of garlic, giving them a piquant taste and pleasant aftertaste. Sea salt and black pepper enhance the rich flavor, creating a perfect combination of textures - a crunchy crust with tender, aroma-infused crumb. These croutons complement soups and salads well and also serve as a standalone snack for traditional Russian drinks. They are easy to prepare, and their rich taste makes them a favorite dish for friendly gatherings and cozy evenings.
1
Cut off all the crusts from Borodinsky bread. Cut the bread into cubes.
- Borodino rye bread: 100 g
2
Peel the garlic, chop part into very small cubes and mix with vegetable oil. Crush part with a garlic press.
- Garlic: 4 cloves
- Olive oil: 75 ml
3
Fry Borodinsky bread in vegetable oil with garlic for 4-5 minutes.
- Borodino rye bread: 100 g
- Olive oil: 75 ml
- Garlic: 4 cloves
4
Then rub the bread with the prepared garlic mixture and sprinkle with salt. It's better to use coarse sea salt.
- Garlic: 4 cloves
- Coarse salt: to taste
