Roasted crackers in the oven at home

Rusks can play a role not only tasty independent snacks, but also an interesting addition to your main dishes. The technology of their preparation will not change depending on the purposes of the further use, therefore below we will disassemble a universal way of baking of crackers in an oven in house conditions.

Crackers from white bread in the oven

The croutons from this recipe are filled with the taste of garlic and fragrant herbs of Provence, and therefore will be a perfect complement to light salads and dip sauces.

In this case, we use dried garlic, ground into powder, so that the rusks themselves will fill with garlic flavor, but they will not burn, as it would have happened with the addition of fresh garlic.

Ingredients:

Preparation

Cut the bread into pieces of the desired size, pour them with olive oil. Mix the dried garlic with herbs, a good pinch of salt and a little freshly ground pepper. Generously sprinkle the croutons on a baking tray with a mixture and roll them, making sure that each of the bread pieces is covered with spices evenly. Bake garlic croutons in the oven for about 14 minutes at 180, remembering to stir.

How to cook homemade croutons in the oven?

Ingredients:

Preparation

Divided into cubes of bread, sprinkle with olive oil, salt, season with herbs and dried onions, as well as garlic. Allocate everything on parchment and place under the grill of the oven. In this mode, bread quickly browns, so watch it closely and turn over if necessary.

Crackers with cheese in the oven - recipe

These croutons are good as an independent snack or addition to the soup, and they will certainly be pleased every lover of cheese.

Ingredients:

Preparation

Baguette cut into pieces of the desired shape and size, sprinkle with olive oil, salt well, and then spread on a baking sheet. Sprinkle pieces of bread with grated cheese, distributing it not too thick, so that it is baked and crunchy. Then it remains to arrange everything in a preheated to 180 degree oven and wait until the surface of crackers turns rouge and roast.