17 Oct Melba Toast 01
Posted at 08:03h
in Condiments & Marinates, French (Haute’), Grains, Misc. Foods, Stuffing & Accompaniments, Utility Recipe
A hold over from Classic Cuisine, Melba Toast is still relevant and is a nice addition to a lot of dishes. I add it to a lot of my beef dishes, because I personally like the texture and flavor it adds.
| Servings | Prep Time |
| 1 serving | 10 minutes |
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A hold over from Classic Cuisine, Melba Toast is still relevant and is a nice addition to a lot of dishes. I add it to a lot of my beef dishes, because I personally like the texture and flavor it adds.
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Instructions
- Lightly toast the White Bread in a toaster, or under a broiler, on each side.
- Place flat on a cutting board, and with a sharp knife, remove the crusts.
- With the toast still flat on the cutting board, put your hand on top of it, and using a serrated knife slide through the bread to split it, or hold it in your hand and cut through it rotating the slice of bread.
- Lay both pieces on the cutting board, toasted-side down, and cut them each diagonally to create 4 triangles.
- Place the triangles on a sheet tray, toasted-size down, and toast lightly under a broiler.
- The Melba Toast is ready to use, or store in and air-tight container at room temperature.
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