Melba Toast

Appears in

The Cook's Book of Everything

The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About
These very thin, dry triangles of toast are used as an accompaniment for soups, pâtés and salads. The bread for melba toast can be cooked either in the oven or under a grill but the colour should be as even as possible. Because the edges of the toast curl slightly, melba toast also makes a good base for hors d’oeuvres.
To make melba toasts, remove the crusts from fresh white bread. Roll out thinly with a rolling pin and slice in half horizontally, then cut into triangles. Space on a baking tray and bake at 200°C (400°F/Gas 6) for 15 minutes, or until golden. Alternatively, preheat the grill (broiler) and cut the crusts off the bread. Toast the bread on both sides, slice horizontally with a sharp serrated knife, then cut into triangles to give eight pieces.