Fragrant and tasty croutons with garlic is not at all difficult to cook at home. Rusks can be made from both rye and wheat bread. There are several ways to make crackers. You can cook this appetizer both in the oven and on the open stove, that is, fry in a pan. Your rusks will be more delicious if you use olive oil. Garlic crackers, prepared using a special technology of rye bread, are called "topi" and serve as an excellent complement to beer.
Pick your recipe
You will need
-
- 0.5 kg of rye bread
- ½ teaspoon salt
- 3 tbsp. tablespoons of olive oil
- 4-5 cloves of garlic
Instruction manual
1
The first way.
Peel and pass the garlic through a press.
2
Pour olive oil into a large bowl.
3
Add garlic and salt to the butter, whisk with a whisk or just a fork.
4
Put the mixture for 15-20 minutes.
5
Cut bread cubes about one and a half centimeters in size.
6
Release crackers in a bowl of olive oil and mix quickly to distribute the butter evenly.
7
Put the crackers on a baking sheet and dry in the oven at 100 degrees for 2-2.5 hours.
8
From time to time, remove and mix crackers.
9
The second way. In this way, "topiok" is prepared.
Cut the bread into small sticks 6 centimeters long, 2 centimeters wide and 1.5 centimeters high.
10
Peel the garlic.
eleven
Fry the cubes in oil in a hot pan.
12
Rub the fried tops on all sides with a clove of garlic.
thirteen
Sprinkle crackers with salt.
14
The third way.
Peel and pass the garlic through a press.
fifteen
Add the garlic to the oil, mix and let it brew while preparing the crackers.
16
Cut bread into cubes one and a half centimeters.
17
Put on a baking sheet and fry in the oven at a temperature of 160-170 degrees for 30-40 minutes.
18
Rusks must be constantly stirred so that they do not burn.
19
Strain the garlic butter.
20
Heat oil in a pan and pour hot crackers into it.
21
Stir quickly so that the oil is absorbed evenly.
22
Warm crackers for another 3-5 minutes over low heat. Salt.
23
Place croutons on a paper towel to remove excess oil..
Useful advice
So that the bread does not crumble when slicing, take a sharp knife, and you can pre-hold the bread for 1-1.5 hours in the refrigerator.
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