Garlic Rye Croutons

Garlic Rye Croutons

Garlic Rye Croutons

Garlic Rye CroutonsSusan Bell

Slathered in oil, baked until crisp, then tossed with a potent quantity of raw garlic, these rye croutons ride sidecar to every soup in Latvia. If you can't get a loaf of rupjmaize, the sweet-sour Latvian bread, use the darkest loaf of rye bread you can find.

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