Crispy Borodinsky Bread Croutons with Garlic and Cheese Sauce
Crispy chunks of Borodinsky rye bread topped with garlic and served with warm, creamy melted cheese sauce. A simple, hearty appetizer perfect for sharing.
- Time
- 18 min
- Serving
- 430 kcal
- Ingredients
- ≈ $1.82
- Protein
- 14 g
Ingredients
- 1 Borodinsky rye breadpack 350 g ≈ $3.50 85 g
- 2 Processed cheesepack 200 g ≈ $3.00 50 g
- 3 Milk 2.5%pack 930 ml ≈ $0.88 45 ml
- 4 Garlic≈ $10.00 per kg 5 g
- 5 Sunflower oil 10 ml
- 6 Dillpack 50 g ≈ $1.80 4 g
- 7 Salt to taste
- 8 Ground black pepper to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Slice the bread into thick chunks, mince the garlic4, and finely chop the dill6.
Heat the oil in a skillet, add the bread, and fry for 5–7 minutes, flipping often, until golden and crisp.
Add half the garlic4, salt, and pepper, toss to coat, and warm for 30 seconds so the garlic infuses without burning.
In a saucepan, warm the milk3, then stir in the processed2 cheese and remaining garlic4. Simmer for 3–4 minutes until smooth and thickened.
Sprinkle the croutons with dill6 and serve immediately with the warm cheese sauce.
Tips
- Why it works
- Fry the bread over medium heat so the crust turns crisp and the inside stays soft. Too much heat burns the outside and leaves the inside raw.
- Substitutions
- Replace the 2.5% milk with 2.5% kefir, the sauce will be thicker. Use grated hard cheese (50 g) instead of processed cheese, but the sauce will be less smooth.
- Common mistakes
- The croutons turn soggy if you fry them over low heat or use too little oil. They will look shiny but won't be crisp.
- Storing and reheating
- Keep in an airtight container in the fridge for 2 days. Reheat in the oven at 180 °C for 5 minutes and make the sauce fresh.
- Serve with
- Serve with cold kvass or beer at a festive table when you need something filling and aromatic.
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