Melba Toast

Ingredients

• 30 slicesvery thinly sliced bread
• 226 g (2 sticks)good-quality salted butter, at room temperature

Instructions

1. 1

   Preheat the oven

   Heat the oven to 120°C (250°F).

2. 2

   Butter the bread

   Spread a thin layer of butter over both sides of every slice. For smaller, uniform toasts, cut the slices into squares or triangles now; otherwise, leave them whole.

3. 3

   Bake until crisp

   Arrange the slices across a few baking sheets and put them in the oven. Bake for about 20 minutes, then turn the slices over and bake for another 15–25 minutes, until golden brown and very crisp.

4. 4

   Cool and serve

   Let the toast cool. Keep it whole for dips, avocado toast or crostini, or crumble it to top soups and salads.

What is Melba toast?

Melba toast is very thin bread baked until dry and crisp, often served as a small toast or crunchy topping. It is named after Australian opera singer Nellie Melba and is associated with the late 19th century.

This version uses butter on both sides, giving the slices a rich flavour as they crisp in a low oven. The thin cut helps them become crunchy without needing a long, high-heat bake.

Nutrition and macros by portion

The nutrition label shows one serving as written: 131 calories, 3g protein, 13g carbs, 7g fat.

Most of the carbohydrates come from the bread, while the butter provides most of the fat; the bread also contributes some protein. Pair a serving with a vegetable-rich dip or add the toast alongside a salad or soup for a more balanced plate.

Choose and prepare the bread

Thin slices: use bread sliced very thinly so the centres dry out before the outsides become too dark. If your loaf is not already thinly sliced, cut it carefully and evenly.

Uniform pieces: cut the slices into squares or triangles before baking if you want smaller pieces for serving. Leaving them whole makes them easier to use as a base for toppings.

Butter both sides lightly

Even coating: spread a thin layer of room-temperature butter over each side. Soft butter is easier to spread without tearing delicate slices.

Salted butter: the recipe relies on salted butter for seasoning, so no extra salt is called for. A light coating helps the bread toast while keeping the slices crisp.

Watch the second bake

Turn halfway: bake for about 20 minutes, then flip the slices so both sides dry and colour evenly. Continue for 15–25 minutes, checking as they approach the end of the bake.

Crispness cue: the toast should be golden brown and very crisp. The full timing can vary with slice thickness and how quickly your oven browns the bread.

Ways to serve it

For dipping: serve whole slices with your favourite dip, or use them as a base for avocado toast or crostini.

As a topping: crumble cooled toast over soups or salads when you want a buttery crunch. Add it just before serving to keep the crumbs crisp.

Cooling and texture

Cool first: let the slices cool before serving or crumbling them. This gives them time to settle into their crisp texture and makes them easier to handle.

Keep pieces intact: if you are serving them whole, move them gently after baking so the thin slices do not break.

Recipe notes & tips

• Use very thin, evenly cut slices for consistent crispness.
• Soften the butter to room temperature so it spreads without tearing the bread.
• Keep the butter layer thin on both sides of each slice.
• Flip the slices after about 20 minutes of baking.
• Check the toast during the final 15–25 minutes, as browning can vary.
• Cool the toast before crumbling it over soup or salad.

Variations

• Smaller pieces: cut the slices into squares or triangles before baking.
• Dip accompaniment: serve whole slices with your favourite dip.
• Avocado base: use whole slices as a crisp base for avocado toast.
• Crostini: top whole slices as you would crostini.
• Soup topping: crumble the cooled toast over soup just before serving.
• Salad topping: crumble it over a salad for a buttery crunch.

Common mistakes to avoid

• Thick slices: they may not crisp evenly; use bread sliced very thinly.
• Uneven buttering: bare spots can toast differently; spread a thin layer over both sides.
• Skipping the flip: one side may crisp more than the other; turn the slices after about 20 minutes.
• Baking by the clock alone: toast can brown at different rates; check for a golden colour and very crisp texture.
• Crumbling while warm: the pieces are harder to handle; let the toast cool first.

How to store

Once completely cool, store the toast in an airtight container at room temperature and use within a few days for the best crispness. If it softens, briefly warm it in a low oven until crisp again, then cool before serving.

Frequently asked questions