How to make garlic croutons with three types of cheese

Ingredients

1 ciabatta;
3 tablespoons of butter;
1 teaspoon of a mixture of dried Italian herbs
2-3 cloves of garlic;
2 cups grated cheese or cheese mixture.

Preparation

The basis of any toast is bread. We used fresh ciabatta, but an alternative could be a baguette, regular loaf, or any rye bread. The main condition is for the bread to be as fresh as possible. In this case, after browning in the oven, it will remain soft on the inside and crispy on the outside.

Divide the loaf in half. To make the bread better saturated with butter and separate into segments without any problems, cut it across without cutting it all the way through.

The second required component is aromatic oil. You can make one of the ones we've already recommended, or you can make garlic butter by melting about 3 tablespoons of butter over medium heat, along with chopped garlic and fresh herbs. Be careful not to burn the garlic chunks, otherwise the oil may taste bitter. As soon as a pleasant aroma appears, remove the oil from the heat.

Spread the butter over the entire surface of the bread cuts.

When it comes to cheese, go for whatever is available and melting well. We chose traditional Italian mozzarella, parmesan and cheddar.

Spread a portion of cheese over the surface of the bread and send everything to bake in an oven preheated to 220 degrees to the uppermost tier (as close to the heating element as possible). Watch the cooking process so that the cheese and bread do not burn, but only acquire a pleasant golden hue.