Restaurant-quality Melba toast is so easy to make at home from a loaf of sliced white bread. Toast until crispy and then dive into your dip! Homemade is always so much better than shop bought.
Easy Melba Toast
Melba toast is literally the best thing since sliced bread, and probably is the best thing to make with it!
You can buy Melba toast at the supermarket, but it is so easy to make, and homemade is just so much better.
These curved, golden crunchy toasts are perfect for scooping up your favourite dip, or serving with pate, or potted shrimps as a first course for a dinner party.
See Also
- Homemade tortilla chips – also perfect for dipping
- Blue cheese dip – a crowd pleasing classic
- Serve your melba toast with butter alongside an elegant soup like cream of celery soup
- All my best dip recipes
I’ve been making Melba toast for decades. I think I first made them at university – astonishing myself at how easy they are, and impressing all my friends!
The fact that Melba toast is made from the one ingredient – sliced bread – which most of us have in the kitchen, means that you can always easily make a batch!
What is Melba Toast?
Melba toast is a finely sliced piece of bread, double toasted, so that it’s crispy all the way through without any soft middle.
It was invented by the legendary Auguste Escoffier, head chef at London’s Savoy hotel, for Australian soprano Dame Nellie Melba. The story is that Dame Nellie was unwell and wanted a light, easily digestible snack. She was quite the inspiration, as Peach Melba was also invented for her.
What Bread Should I Use For Melba Toast?
The best bread to use is everyday medium sliced soft white bread. Toastie or sandwich bread is ideal because you want the slices to be as square as possible so there is less waste when you trim the crusts off.
Thinly sliced bread can be hard to split, and thickly sliced bread is just too thick. You want lovely light crispy crackers, so go for something in the middle!
How to Make Melba Toast
Step one – Switch on your grill/broiler to medium to warm up.
Toast the bread in the toaster until just golden.
Step two – Use a sharp knife to trim the crusts off each slice to form a square.
Then cut diagonally into two or four pieces depending how big the bread is, and what size of toast you want.
Press as lightly as you can so you do not squash the bread.
Helen’s Pro Tip
If you want to make fancy melba toast shapes then you can use a cookie cutter to cut any shape you want. I like the classic simplicity of triangles, and there is less waste.
Step three – Use a serrated knife to split each piece through the middle into two layers.
It is easiest to do this when the bread is still warm from the toaster.
I find I can easily prepare two slices of bread while the next two slices are toasting in the toaster.
Step four – Use your fingers to gently rub each slice to remove any crumbs so the pieces of bread are as thin as can be.
The more of the soft bread you remove the crisper the final Melba toast will be.
Step five – Arrange the pieces of bread, toasted side down on a baking tray.
Put them under the grill / broiler about 6-8″ from the flame to toast until they are golden brown and the edges have curled up.
Depending on your grill this can take less than 20 seconds. Do not take your eyes off the toasts when grilling / broiling as they can burn within seconds.
If you don’t have an eye level grill / broiler its more comfortable to sit on a stool in front of it. As I said do not take your eyes off the toasts for even a second.
Most grills/broilers will have hotspots, so as each piece of Melba toast reaches golden brown crispy perfection remove it, and keep juggling the other pieces around until they are all done.
Arrange on a tray to cool and make sure they are completely dry before packing into a container.
Repeat as needed.
What do I do with the leftover crusts and crumbs?
Dry the crusts out under the grill as with the toasts, allow to cool, then crush to crumbs either in a plastic bag or in a coffee or spice grinder.
Store in an airtight container and use within a few days, or freeze. Use them in any recipes that call for regular or panko breadcrumbs.
Easy Melba toast recipe – hints & tips
- The best way to make Melba toast crackers is to get a production line going, trimming and splitting while the next 2 or 4 slices are toasting, depending how fast you can work.
- When grilling/broiling the Melba toasts you MUST watch them carefully without taking your eyes off them as they burn fast.
- A small sharp serrated knife is the best for preparing the toasts, and splitting into two pieces, rather than a large bread knife.
Storage
Pack the completely dry and cooled Melba toasts into a large air tight box, where they will keep for a couple of days. They need to be completely dry and cool so there is no condensation which will make them go soft.
Melba toast is quite delicate so a large storage box is best ,so after all your effort you do not accidently crush them to crumbs!
Homemade Melba Toast FAQ
Absolutely – although I think white bread gives a far better result. I don’t recommend seeded bread because it is harder to split each slice in half neatly.
Yes, although it is slightly harder to cut neatly, and the finished slices might have holes in, which makes it harder to scope up your dips!
Absolutely. Pick your favourite brand and make in exactly the same way as regular Melba toast.
Yes. It will go stale, however, if you keep it too long. I usually make it the day before I need it. Make sure the toasts are completely cool after grilling (warm toast will produce condensation and you do not want the entire batch to go soggy). Then store in an airtight box.
Of course – just toast for a little longer until defrosted and golden brown.
More dips and chips
Some of my favourite dips to serve with the melba toast.
Easy Melba toast
Ingredients
- 2 slices plain white sandwich bread per person (1)
Instructions
- Switch on your grill/broiler to medium to warm up.
- Toast – Toast the bread until just pale golden.2 slices plain white sandwich bread per person
- Trim – Use a sharp serrated knife to trim the crusts off each slice to form a square. Then cut diagonally into two or four pieces depending how large the slices are. Press as lightly as you can so you do not squash the bread.
- Split – Use a serrated knife to split each piece through the middle into two layers. It is easiest to do this when the bread is still warm from the toaster.
- Remove crumbs – Whilst the bread is still warm and soft use your fingers to gently rub the cut side slice to remove any crumbs so the pieces of bread are as thin as can be. The more bread you remove the thinner and crisper the final Melba toast will be.Once you set up a production line you can do this whilst the next two slices are toasting.
- Cook the Melba Toast – Arrange the pieces of bread, toasted side down on a baking tray.Put them under the grill / broiler about 6-8″ from the flame to toast until they are golden brown and the edges have curled up.Depending on your grill this can take less than 20 seconds. Do not take your eyes off the toasts when grilling / broiling as they can burn within seconds.Most grills/broilers will have hotspots, so as each piece of Melba toast reaches golden brown crispy protection remove it and keep juggling the other pieces around until they are all done.Arrange on a tray to cool and make sure they are completely dry before packing into a container.
- Storage – store for a couple of days in a large air tight container.
Notes
- The best bread to use is everyday medium sliced soft white bread. Toastie or sandwich bread is ideal because you want the slices to be as square as possible so there is less waste when you trim the crusts off. Thinly sliced bread is too thin to easily split, and and thickly sliced bread is just too thick. You want lovely light crispy crackers, so go for something in the middle!
- Dry the crusts and crumbs out under the grill as with the toasts, allow to cool, then crush to crumbs either in a plastic bag or in a coffee or spice grinder. Store in an airtight container and use within a few days, or freeze. Use them in any recipes that call for regular or panko breadcrumbs.
- Do not take your eyes off the toast when they are under the grill / broiler. They can burn within seconds.
- A small sharp serrated knife is the best for preparing the toasts, rather than a large bread knife.
Video
Update notes – easy Melba toast recipe first published February 2021, republished with extended method and notes December 2025.
Melanie
Gosh, this reminds me of my Grandmother. I was fascinated to watch her make this. Brilliant. Such a good thing to make, and so versatile.
Helena
What a great idea. I hadn’t even considered how easy this was, and how much better it is to make your own. Delicious with pate.
Esther Bridges
I had no idea of the origins of Melba toast. How interesting. It has always been popular in our family, and with it being so easy to make you should always make your own. Far better when fresh.
tammy
Who knew Melba toast was so easy to make? I really didn’t. I have learnt something new today. Brilliant.
Florrie
I much prefer this method of making your own and having it fresh. So easy to make and very cost effective.
Wendy M
Deliciously crispy and great with soup. A lovely low cal alternative to usual bread.
Gemma
Easy to follow instructions for making the perfect melba toast. I hadn’t realised just how easy.
Sadie Porter
Melba toast was often served with kippers when I was younger. Great to make your own and so easy too.
Polly Sanderson
Crazy how good this simple toast is. Had it with baked Camembert and it was just fabulous.
Karmel
Crispy and far better than shop bought. So very versatile and easy to make.
Paul W
Love this stuff, crispy and light and good with cheese. Really easy to make your own.
Jermaine
I have such a bad sense of timing that my first TWO batches burnt! My fault entirely. But the third go was successful enjoyed it with soup. Thanks, Helen.