Melba Toast
Ingredients
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- 8 slices white sandwich bread – day-old preferred
Instructions
1. Preheat the oven to 300°F (150°C) with a rack in the middle.
2. Trim the crusts from the white sandwich bread slices, then cut each slice diagonally into 2 triangles.
3. Arrange the bread triangles in a single layer on a baking sheet.
4. Bake until the surfaces are dry and just pale golden, 8–10 minutes, turning once halfway through.
5. Transfer the lightly toasted triangles to a cutting board. Using a sharp serrated knife, carefully split each triangle horizontally to make 2 thin wafers.
6. Return the split pieces to the baking sheet, untoasted inner sides facing up.
7. Bake again until crisp and evenly golden, 8–12 minutes; rotate the pan once for even color. The toasts are done when dry throughout and the edges curl slightly.
8. Cool completely on a wire rack until snappy, about 5 minutes. Serve once cooled or store airtight when fully cool.
Melba toast is an ultra-thin, delicately crisp toast made by splitting bread into wafers and baking until dry and snappy. Its airy crunch makes it a versatile partner for soups, salads, cheeses, pâtés, and smoked fish. The flavor is clean and wheat-forward, with a light golden color and fragile texture that dissolves pleasantly on the palate.
Created for the famed soprano Dame Nellie Melba, the toast was devised by chef Auguste Escoffier in the late 19th century. It was served at the Savoy Hotel in London and later at the Ritz, becoming a refined accompaniment on classic European menus. Over time it evolved from a restaurant garnish to a pantry staple, but its defining technique—splitting and twice-toasting to achieve exceptional thinness—has remained constant.