Toasts with garlic bread - 13 cooking recipes

Garlic croutons are ideal for cabbage soup, borscht, soups, and first courses in general. They can be served separately or placed before serving in the soup in the form of croutons, small pieces of bread fried in oil. They are good as canapé-snacks with different fillings: ready-made salads, pates, pieces of sausage, cheese with sauces.

For convenience, croutons with garlic are prepared cut into cubes, cubes, rectangles, triangles of different sizes. They can be fried in oil or without oil, then rubbed with a clove of garlic or sprinkled on top. Croutons made from Borodino rye bread turn out wonderful. They are prepared like this:

These croutons are good as a snack for alcoholic drinks, ideal for beer gatherings with friends. They are able to stimulate the appetite, so they can be served before meals. Prepared from any bread of your choice: wheat, rye, whole grain, fresh or dried. Instead of frying, the croutons can be baked in the oven, then sprinkled with garlic water for taste and aroma. Or fry it not just like that, but in egg-flour batter.

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