Difference between revisions of "Homemade Melba Toast"
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# Preheat the broiler to high and toast the bread lightly on both sides. | # 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 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. | ||
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[[Category:Scottish cuisine]] | [[Category:Scottish cuisine]] | ||
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[[Category:Scottish cuisine]] | [[Category:Scottish cuisine]] | ||
[[Category:Vegetarian Recipes]] | [[Category:Vegetarian Recipes]] | ||
[[Category:Scottish cuisine]] | [[Category:Scottish cuisine]] | ||
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[[Category:Bread Recipes]] | [[Category:Bread Recipes]] | ||
Latest revision as of 16:06, 11 July 2012
Description
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.
File:Melba Toast.jpg
Melba Toast
Ingredients
- 8 slices white bread
Procedures
- 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 170°C / 325°F / gas mark 3 before serving.
