Melba toast

Toast thin slices of white bread lightly, then cut off the crusts and slice each piece horizontally to make two very thin slices. Lay them cut-side up on a baking tray and bake at 150°C for about 10–15 minutes, turning once, until dry and crisp.

Its crisp, delicate texture works well with soft toppings such as pâté, cream cheese, smoked salmon or a soft cheese. You can also serve it alongside soup or a salad for a crunchy contrast.

Once it has cooled completely, keep it in an airtight container in a cool, dry cupboard. If it softens, spread it on a tray and warm it briefly in a low oven until crisp again.

For a crisp base for pâté or soft cheese, use thin crispbreads or plain crackers. For serving with soup, toasted thin slices of baguette are a closer bread-like alternative, though they are usually thicker and less brittle.

Melba toast is named after Australian opera singer Nellie Melba. The dish is commonly attributed to French chef Auguste Escoffier, who is said to have created it in the late nineteenth century.

Yes. Serve it alongside the bowl, or break it into small pieces and add them just before eating so they bring crunch without quickly turning soggy.

No. Melba toast is sliced very thinly and toasted until dry and crisp, so it is lighter and more brittle than a regular slice of toast.