Croutons to bread beer with garlic

3 servings
20 min

We will prepare the ingredients according to the list. For such croutons, it is better to use black or rye bread, but if only wheat is at hand, then this will come down. It is better to use bread yesterday or slightly dried, if the bread is fresh, then a few slices can be held in the freezer so that it does not crumble when sliced. Breadcrumbs can be oven-dried or fried in oil in a pan.

We cut the bread into thin slices, no more than one centimeter thick, cut the crusts evenly, because they are denser than crumble, and such pieces will not dry evenly. We cut the meat of bread into long bars or cubes, who likes which cracker shape.

Peel several cloves of garlic from films, cut a couple of pieces into plates. We pass the rest of the garlic cloves through the press or rub on a fine grater.

Pour vegetable or olive oil into the pan, put garlic slices on it and warm the oil until the garlic plates become transparent and a light garlic smell appears. Carefully remove pieces of garlic with a fork or shoulder blade.

Put bread blanks on the warmed garlic oil. Fry pieces of bread over medium heat, turning with a spatula, until they acquire blush from all sides.

Put the crushed garlic in a bowl, add salt, black ground pepper, paprika to taste, pour in a little olive oil, mix.

We send the prepared garlic mixture to a frying pan with crumbs, mix quickly, let the crumbs absorb the garlic sauce, dry them in a pan for another couple of minutes and remove them from the pan so that the crushed garlic does not have time to start burning and does not spoil the taste of the crumbs with a slide.

We lay out crackers in the form of a well or simply serve on a plate to the table. In this drying method, the crackers are crisp on the outside and soft on the inside with a rich garlic flavor. If you want crackers to be firm and dry to taste, then they should be dried in the oven. Enjoy your meal!