Garlic Croutons
2 servings
30 minutes
One of the most popular beer snacks in the world. Despite their outward simplicity, garlic croutons have character: it is important for them to remain soft inside and hard outside, so you need to keep a close eye on them and not overcook them in the oven or frying pan. Croutons also act as an assistant in salads, main courses and soups, giving the dishes texture and the necessary crunchiness.
1
Cut the crusts off the bread and slice it into thick sticks.
- Borodino rye bread: 1 piece
2
Place the bread on a rack and send it to an oven preheated to 120 degrees for 10-15 minutes. The bread should dry out on the outside but remain soft inside.
3
Heat vegetable oil in a pan and fry the toast on all sides until golden brown. Transfer the finished toast to a paper towel to remove excess oil.
- Vegetable oil: 50 ml
4
Rub the croutons with garlic on all sides, salt them, and serve immediately.
- Garlic: to taste
- Salt: to taste
