Crispy Borodinsky Bread Croutons with Garlic and Cheese Sauce

1. 1 Borodinsky rye breadpack 350 g ≈ $3.50 85 g
2. 2 Processed cheesepack 200 g ≈ $3.00 50 g
3. 3 Milk 2.5%pack 930 ml ≈ $0.91 45 ml
4. 4 Garlic≈ $10.00 per kg 5 g
5. 5 Sunflower oil 10 ml
6. 6 Dillpack 50 g ≈ $1.80 4 g
7. 7 Salt to taste
8. 8 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Slice the bread into thick chunks, mince the garlic⁴, and finely chop the dill⁶.

2. Heat the oil in a skillet, add the bread, and fry for 5–7 minutes, flipping often, until golden and crisp.

3. Add half the garlic⁴, salt, and pepper, toss to coat, and warm for 30 seconds so the garlic infuses without burning.

4. In a saucepan, warm the milk³, then stir in the processed² cheese and remaining garlic⁴. Simmer for 3–4 minutes until smooth and thickened.

5. Sprinkle the croutons with dill⁶ and serve immediately with the warm cheese sauce.