Sometimes there are situations when you don’t want to eat, and it’s very even crunch with something. Or guests appear on the doorstep without warning, and they need to be treated with dishes cooked in whip from the available products. Or you want to watch football for beer, flavored with snacks not from a neighboring stall. In all such situations, croutons with garlic and cheese will become a real salvation. Nourishing, suitable for any drinks (except, perhaps, sweet tea; even coffee goes great), the ingredients are at hand, pleasure is guaranteed.
Croutons with garlic and cheese: a recipe for beginners
In principle, an appetizer can be made from any bread. But according to experts, the most "sultry" it comes from the French loaf. We will focus on it. However, do not forget about toaster bread.
From the long loaf we cut the humps and set aside for another use. We cut the rest with circles of medium thickness (if you use toasts, then this item can be omitted). Hard cheese rub finely; it is advisable to take a product of good quality, because the taste of croutons with garlic and cheese will mainly depend on it. We clean and crush garlic; how many cloves to take depends on the number of guests (and, therefore, the volume of snacks) and their love of spicy. Mix the garlic mass with mayonnaise; it should be very thick. We spread it on slices of loaf (or toasts), lay them out on a baking sheet and heat the stove to 160-180 degrees. Croutons with cheese and garlic in the oven will spend about 10-15 minutes. Our task is to ensure that they are not burnt.
Complicate the recipe
And now we’ll make bread croutons with garlic and cheese with eggs. Now our main “tool” will not be the oven, but an ordinary stove. And the main ingredient is not a French loaf, but black bread. We cut half a loaf of it into slices of a size that is pleasant to us and fry to a light crust on both sides using vegetable oil. Boil three eggs to full coolness. Grind from 3 to 5 cloves of garlic in any way possible, grate 150-200 grams of cheese on the smallest grater, which is in the house. We mix cheese, garlic and eggs with mayonnaise, put the mixture on croutons, decorate with herbs, olives - whatever there is - and serve to the guests who are waiting.
Croutons with garlic, and cheese, and tomatoes
Again we return to work with bread, but not French, but toaster. Sliced in plates, it should be fried on both sides, only now we take a mixture of lean and butter (we coordinate the proportions with our own tastes). The bottom surface of each slice is simply rubbed with garlic, the top one is more interesting: we cut the tomato into circles and cover half of the loaf plate with it. And then we fill the whole "platform" with chopped or squeezed garlic. From above all this wealth is covered with grated cheese and chopped dill. Those who wish can croutons of garlic and cheese through a microwave. Then the “cap” will melt, and the dish itself will become even more seductive.
Lithuanian version
In the European view, croutons should be small, one bite. Lithuanians complied with this rule and offered our attention a very interesting version of the dish. For him we take bread and cut into medium-sized elongated whetstones. Further actions may be twofold. On the first path, we fry crushed garlic in preheated oil (you can also add fresh cilantro and / or parsley to enhance the odor; it turns out absolutely amazing), and then bread, on the second - we get a blush for, actually, a crouton, and an odorous component enter into the cheese mixture. For her, finely three grams a block of cheese and mix with a spoonful of mayonnaise. How to deal with garlic, we decide individually.
When the bread strips become crispy, put the mixture in a frying pan, distribute it on the croutons, cover the container with a lid and fasten the fire. A few minutes are usually enough to melt the cheese.
A separate question is whether to interfere with the toast or not. If you interfere, some loss of cheese and a certain smell of burnt in the kitchen are predictable. If you just wait for the melting, the cheese shell will be only on top and partially on the sides. It’s like anyone likes it. In any case, Lithuanian croutons with garlic and cheese are wonderfully combined with many alcoholic drinks and are excellent with hot first courses.
On a note
The filling for this snack can be enriched with all sorts of interesting additions. The people highly approve of croutons with garlic and cheese with the introduction of shrimp or at least crab sticks into the paste. This option is especially convenient when cooking in the oven. Mushrooms are equally suitable in croutons, both pickled or salted, and previously fried.
Well, if croutons with garlic and cheese are really prepared in haste, then you can put slices of pickles on top: it’s beautiful and very appropriate if the action movie or football match is viewed under vodka.
By the way, croutons can be cooked superfast, for which it is enough to dry slices of bread smeared with garlic in a toaster, and then immediately put a thin plate of cheese on them. While the bread has cooled, the cheese has time to melt slightly.