This article is not about the legendary Ukrainian pampushki. Rather, about bruschettas. Bruschetta is an Italian folk dish — toasted bread, greased with olive oil and grated with a clove of garlic. Russian — the usual garlic croutons. I would like my article to be perceived not as a collection of recipes, but as a praise for this simple and healthy snack, which is an excellent alternative to regular bread.
Personally, I prefer the simple version. Pieces of ordinary black bread, sliced according to the mood, fry in an ordinary frying pan with ordinary vegetable oil. During frying, I add a little salt on both sides. When the pieces of bread are browned, covered with an appetizing crust, I take them off the fire on a plate.
I like to rub garlic croutons while they are hot, so it burns my fingers already. I recommend that normal people still let the bread cool down a little. I rub the croutons with ordinary garlic slices — I was lucky, I have from my own garden. All proportions of salt, garlic — to your taste. And that's it!
I prefer this order of actions. There is an option: first rub the bread with a garlic-salt mixture (in this case, the garlic just needs to be crushed in a garlic bowl) and then fry. But, firstly, it turns out this way less acutely (for someone a plus, for someone a minus). Secondly, fried garlic acquires a specific smell. It is not very pronounced and not disgusting, but the natural smell of garlic is still better. Thirdly, I can't help but remind you that after heat treatment, the beneficial properties of garlic decrease.
Small life hacks:
There is a cart and a small cart of different recipes, as people prepare garlic croutons. For example, someone uses only Borodino bread, others sprinkle Provencal herbs, others add fillings, others recognize only garlic baguette or crackers for "Caesar". Therefore, in this article, it is impossible not to consider alternative options in any way:
There is a super-fast recipe for a garlic snack. Cut rye bread, sprinkle with garlic salt (dried granulated garlic + salt) and fry in a frying pan with oil. There is no difference in taste, and the hassle is much less. You can sprinkle grated cheese on top of the croutons.
On a frying pan heated with butter (you can with butter), fry coarsely chopped garlic cloves for 3 minutes & #8212; 4. Then remove the slices and in the melted garlic-oil mixture "bring to mind" the sliced pieces of black or white bread. Croutons are obtained with a light garlic aroma.
I would also recommend in this case to completely abandon frying and simply bake white bread rolled in garlic mass (olive oil + crushed garlic + salt) in the oven.
If you are going to eat garlic croutons as a main dish, you can put fish, tomatoes, ham, greens on them. The most suitable and satisfying fillings: canned food ground with boiled egg, sprats + cucumber + mayonnaise, sour cream + cilantro and a slice of tomatoes.
Prepare a quick garlic baguette. The basis is white bread, a loaf or, in fact, a baguette. You need to cut them into pieces without cutting them to the end. Filling: finely chopped greens + garlic (crushed or grated on a fine grater) + softened butter. Grease this mixture with each piece of bread and bake in the oven until it is ruddy.
Garlic croutons go especially well with any hot first: borscht, soup, broth. Especially in the cold season. There is no need to remind you about the usefulness of such a folk product once again, and so everyone is aware. But I would be very interested to find out your recipes and the tricks of cooking garlic croutons, baguettes or bruschettas.
