Garlic Croutons for Beer
Description
Friday evening, good company, heartfelt conversations over a mug of beer. All that’s missing with the beer is a snack. And the best snack of all time after salted fish is garlic croutons. The recipe for garlic beer croutons is very simple, but the process itself cannot be rushed and demands attention. Rush a little and the croutons can burn. For a large group I always make croutons from both black and white bread, and in exactly this shape. Such croutons are easier to flip and the process goes faster. Of course, you can buy ready-made croutons at the store, but making garlic beer croutons at home is so easy after all. Wishing you pleasant evenings with beer and croutons. Serve the snack at the table.
Instructions
- 1
Step 1
For croutons, stale bread works best—it crumbles less. Slice the bread not too thin, about 1 cm thick.
- 2
Step 2
Then cut the bread slices into smaller pieces. You can make them into strips or triangles, or like this. Pieces shaped this way are easier to rub with garlic.
- 3
Step 3
Peel the garlic cloves and slice 1 clove into thin slices. Pour vegetable oil into a skillet and add the garlic. Place the skillet over medium heat and warm the oil with the garlic. As soon as the garlic starts to turn golden, remove it from the skillet.
- 4
Step 4
Place the bread slices in the pan and fry on both sides until golden brown. Do not use high heat under the pan—the toast can burn very quickly.
- 5
Step 5
Place the croutons on a paper towel to remove excess oil. Croutons with a light garlic aroma are ready.
- 6
Step 6
To give the croutons extra flavor and a bit of heat, rub each crouton on both sides with peeled garlic cloves. Sprinkle the croutons with salt and serve with beer.