Many soups are usually served with croutons. You can also drink tea with croutons, spread jam on them, make sandwiches with them. And salty croutons are delicious in and of themselves, children love to gnaw them. Croutons can be fried in oil in a skillet, or you can cook in the oven.
Instructions
For cooking croutons in the oven, use not the freshest bread. Lightly hardened bread is best for oven-baked croutons. Soup croutons are best made with white bread.
Take a sharp knife and slice the bread. A sharp knife is needed so that the bread does not crumble. For the soup croutons, cut the bread into small cubes no larger than 1 cm in diameter. To make the snack croutons, cut the bread into thinner slices as usual.
Take a baking sheet and place parchment paper on top of it. You do not need to grease a baking sheet. Place the croutons a short distance apart. If you want to cook salty croutons, sprinkle them with salt, most importantly, do not overdo it. Preheat oven and place a baking sheet with sliced bread. Keep the bread in the oven for about 10-15 minutes.
If you want to cook soft croutons in the oven, you can use the recipe that works for both rye and wheat toast. Cut the bread into slices. Grind a couple of cloves of garlic and mix with salted water. Take some water, a cup and a half will be enough. Take salt to taste. Dip the sliced bread slices in water, and then brush with sunflower oil. In the oven, the croutons should be browned on both sides, and then taken out and sprinkled with parsley, cilantro or dill. The greens should be finely chopped. You can leave the croutons as they are and serve them right away. And you can make the appetizer more satisfying by putting green lettuce leaves on the croutons, and on top of them - a few pieces of sprat and a quarter of a pickled cucumber cut alongside.
