Even the widest assortment of various toasts, presented on the shelves of stores, will not force supporters of home products to refuse cooking with their own hands. The main thing to know is some subtleties of technology creating this incredibly tasty snack for beer and having quite a bit of free time. As a result, we get the products beyond doubt much more useful than purchased ones and are often more fragrant and tastier. Today we will make rye or wheat croutons for beer with garlic.
How to make a toast with garlic to beer - a recipe in a frying pan
Ingredients:
- bread rye or white to choose - 480 g;
- garlic teeth - 10-14 pcs. or to taste;
- vegetable oil without flavor - 130 ml;
- the salt is large - to taste.
Preparation
Rye or white breads cut into slices up to one centimeter thick and spread them one layer on the heated frying pan, first splashing into it a little vegetable refined oil. After the bread pieces have acquired a beautiful blush on both sides, we extract them on a dish. Purified garlic teeth are passed through the press, mixed with salt, add a little vegetable oil to the mixture and apply it to still hot ruddy croutons. After the products have cooled down and a little soaked, you can serve them to a table with a glass of beer.
Croutons with garlic and cheese to beer in the oven
Ingredients:
- bread rye or white to choose - 480 g;
- garlic teeth - 10-14 pcs. or to taste;
- hard piquant cheese - 125 g;
- table salt - to taste.
Preparation
In this case, the technological process of preparing toast to beer is somewhat different from the previous one. And it's not surprising, because now we will make them in the oven. To do this, slice the bread with slices and immediately cover with a mixture prepared from peeled and squeezed garlic cloves and table salt from the press. After that, we lay bread pieces with filler on each other with a pile and leave for impregnation for ten to fifteen minutes.
After a while, we shake the garlic salt mass from the impregnated bread, which is then cut into slices or slices of another desired shape and then spread them on a baking sheet. We place the blanks in a hot oven and let them dry and get the desired blush within ten to twenty minutes. The temperature is maintained at 220 degrees. For two or three minutes before the end of cooking, grill the toast with grated cheese on a melon grater and let it completely melt, and if desired, and brown.
Ready toast can be served to beer, both in warm and in the already cooled form.