Garlic & Cheese Toast Cubes (Skillet Style)
A quick, crispy student-friendly snack made with bread, garlic, and cheese. Cooks fast on the stovetop and best served hot right away.
- Time
- 10 min
- Serving
- 429 kcal
- Ingredients
- ≈ $0.94
- Protein
- 14 g
Ingredients
- 1 White breadpack 350 g ≈ $1.44 90 g
- 2 Sunflower oil 10 ml
- 3 Garlic≈ $10.00 per kg 5 g
- 4 Salt 1 g
- 5 Hard cheesepack 200 g ≈ $2.70 25 g
- 6 Dillpack 50 g ≈ $1.80 5 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cut bread into 2cm cubes.
Heat oil in a skillet over medium heat and lay bread out in a single layer.
Fry for 5–6 minutes, stirring often, until golden brown.
Add minced garlic3 and a pinch of salt, tossing for 30 seconds.
Sprinkle with grated cheese and chopped parsley, stir until the cheese starts to melt, then remove.
Tips
- Why it works
- Fry the bread over medium heat so it browns evenly and doesn't burn. If the heat is too high, the cubes scorch outside and stay raw inside.
- Substitutions
- Replace the hard cheese with grated Parmesan (20 g), it's less fatty and the taste is sharper. Replace sunflower oil with olive oil (10 g), but it takes longer to heat.
- Common mistakes
- If the croutons aren't crunchy, you overcooked them or added the cheese too early. They should stay firm inside even after the cheese melts.
- Storing and reheating
- Keep in the fridge for no more than 2 days in a closed jar. Reheat in the oven at 180°C for 3-4 minutes to bring back the crunch.
- Serve with
- Serve with cold kvass or beer to soften the sharp garlic taste. Works as a snack for tea with friends.
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