Melba Toast

  • Prep Time: 0 mins
  • Total Time: 15 mins
  • Servings: 4-8

    • About This Recipe

    “Homemade Melba toast has the edge on the bought packaged variety. It is nicest served while still a little warm, in a basket or on a napkin-lined plate. If it is made a short time ahead, store it in an airtight container, then refresh it for a short time in the oven.”

    Ingredients

    Melba Toast

  • 8sliceswhite bread

    • Directions

  • Preheat the broiler to high and toast the bread lightly on both sides.
  • Cut off the crusts and then, holding the toast flat, slide a sharp knife between the toasted edges to split the bread so that you now have 8 slices that are toasted only on one side.
  • Cut each piece into 4 triangles, and then toast under the broiler, untoasted sides uppermost, until golden and the edges curl.
  • Serve warm with soup.
  • Alternatively, make Melba toast earlier in the day, and warm for a short time in the oven at 170ºC/ 325ºF/ Gas Mark 3 before serving.

    • Reviews

  • “This is such an easy make and always gets rave reviews. It is really good with appetizers such as Recipe #371958. I have uploaded a sequence of pics showing the steps – you can see how easy it is! Use a good quality bread, sliced by the bakery (thin, if they can do that, or medium is okay, but not thick). I usually do the final toasting in the oven, so they are completely dry; that way the toast will keep for several days in an airtight container.”

  • “My husband made this years ago, he had gotten the instructions off a radio show. Works great! Thanks for posting. Rachel Castle”

    •