📝 About This Recipe
Named after the legendary opera singer Dame Nellie Melba, this classic Victorian-era staple is the epitome of refined crunch. These paper-thin, twice-baked toasts offer a delicate nutty flavor and a satisfying snap that store-bought versions simply cannot replicate. Perfect as a sophisticated canvas for pâtés, cheeses, or caviars, they are an essential skill for any home entertainer looking to elevate their hors d'oeuvres game.
🥗 Ingredients
The Bread Base
- 1 loaf White Pullmann Loaf (unsliced, high-quality bakery bread works best)
- 2 tablespoons Whole Wheat Flour (for dusting the board)
Infused Brushing Oil (Optional)
- 4 tablespoons Unsalted Butter (melted and clarified)
- 1 tablespoon Extra Virgin Olive Oil (fruity and mild)
- 1/2 teaspoon Sea Salt (finely ground)
- 1/4 teaspoon Garlic Powder (optional for a savory kick)
- 1/4 teaspoon Dried Thyme (rubbed fine)
👨🍳 Instructions
-
1
Preheat your oven to 350°F (175°C). Ensure your oven rack is positioned in the center for even heat distribution.
-
2
Using a sharp serrated bread knife, trim the crusts off all sides of the Pullman loaf to create a perfect rectangular block of bread.
-
3
Slice the bread into uniform slices approximately 1/2-inch thick. You should aim for about 18-20 slices from a standard loaf.
-
4
Place the slices on a large, ungreased baking sheet in a single layer. Bake for 8-10 minutes, or until the bread is lightly toasted and firm to the touch, but not yet browned.
-
5
Remove the toasted bread from the oven and allow it to cool for just 1-2 minutes until it is cool enough to handle but still warm and flexible in the center.
-
6
This is the 'Melba Technique': Place a warm slice flat on a cutting board. Hold it steady with the palm of your hand and carefully use a sharp serrated knife to slice through the thickness of the bread, splitting it into two paper-thin rounds.
-
7
Repeat the splitting process for all slices. You will notice the 'inside' of the bread is still soft and slightly moist; this is exactly what you want.
-
8
Lay the thin slices back onto the baking sheet with the rough, newly-cut sides facing upward.
-
9
In a small bowl, whisk together the melted butter, olive oil, sea salt, and herbs if using. Lightly brush this mixture over the rough side of each slice.
-
10
Reduce the oven temperature to 300°F (150°C). Return the trays to the oven for the second bake.
-
11
Bake for another 15-20 minutes. The toasts should curl slightly at the edges and turn a beautiful, uniform golden brown.
-
12
Keep a close eye during the final 5 minutes; because they are so thin, they can transition from golden to burnt very quickly.
-
13
Remove from the oven and transfer the toasts to a wire cooling rack immediately. This prevents steam from softening the bottoms, ensuring maximum crispness.
-
14
Once completely cool, store them in an airtight container to maintain their signature snap.
💡 Chef's Tips
Use 'day-old' bread rather than fresh; slightly stale bread is easier to slice thinly without tearing. If the bread is difficult to split, place it back in the oven for 1 minute to warm the center back up. For a gluten-free version, use a dense, high-quality GF white loaf, though it may be more fragile during the splitting process. Avoid stacking the toasts while they are cooling, as this traps moisture and leads to a chewy texture. To revive day-old toasts, pop them in a 300°F oven for 3 minutes before serving.
🍽️ Serving Suggestions
Top with a classic Chicken Liver Mousse and a dollop of red onion jam. Serve alongside a chilled Gazpacho for a sophisticated textural contrast. Pair with soft goat cheese, a drizzle of honey, and crushed walnuts. Accompany a luxury seafood platter featuring smoked salmon and crème fraîche. Enjoy with a crisp glass of Champagne or a dry Chablis to cut through savory toppings.