Croutons with Tomato Oil
by Editorial Staff
Rye bread croutons with tomato-curd spread are perfect for breakfast or a snack. Delicious, fast, and inexpensive – a great recipe for an everyday table!
Ingredients
- Rye bread – 3 slices
- Butter – 50 g
- Tomato paste – 1 tbsp
- Cottage cheese – 1 tbsp
- Salt to taste
- Ground black pepper – to taste
Directions
- Prepare all the ingredients needed to make the tomato oil croutons.
Remove the butter from the refrigerator in advance.
- Whisk the soft butter until fluffy with a whisk, mixer, or hand blender.
- Add tomato paste, cottage cheese, salt, and black pepper to the butter.
- Stir in the oil and additives.
- Cut the rye bread slices diagonally to form “triangles”. Lightly dry the bread slices in a dry skillet on both sides.
- Transfer the slices of bread to a plate and let cool slightly.
- Brush each toasted bread with tomato oil.
- Appetizing crunchy croutons with tomato oil are ready to serve.
Enjoy your meal!
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