MELBA TOAST
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.
Provided by Millereg
Categories Breads
Time 15m
Yield 4-8 serving(s)
Number Of Ingredients 1
Steps:
- 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.
Nutrition Facts : Calories 133, Fat 1.6, SaturatedFat 0.4, Sodium 255.5, Carbohydrate 25.3, Fiber 1.2, Sugar 2.1, Protein 3.8
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