Melba Toast

READY IN: 15mins
Recipe by Millereg

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.

Top Review by SarahEmmm

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.

Ingredients Nutrition

  • Melba Toast

  • 8 slice white bread


  1. Preheat the broiler to high and toast the bread lightly on both sides.
  2. 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.
  3. Cut each piece into 4 triangles, and then toast under the broiler, untoasted sides uppermost, until golden and the edges curl.
  4. Serve warm with soup.
  5. 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.

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