• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Sprinkles and Sprouts

Great food with grocery store ingredients

  • Recipe Index
  • About
  • Contact Me
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
menu icon
go to homepage
  • Recipes
  • By Category
  • Chicken
  • Pasta
  • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
  • subscribe
    search icon
    Homepage link
    • Recipes
    • By Category
    • Chicken
    • Pasta
    • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
  • ×
    Home > Meal Type > Appetizers and Starters

    Saturday Afternoon Platter - Simple Melba Toast Triangles

    Updated: Dec 21st 2018 • Published: Feb 22nd 2015 • 4 Comments

    Part three in this weekends Saturday Afternoon Platter post. Read the other parts here and here.

    I love melba toast but I almost didn't post this recipe, I was going to tack it on the end of my marinated feta post as I wasn't really sure I could actually blog about toast! But melba toast is so versatile. The little crunchy triangles are perfect for dipping, for spreading with pâté, for serving with a starter, they even (if cut slightly smaller) make great croutons for soup.

    Simple Melba Toast Triangles - Ultra thin crisp bread perfect for dipping or spreading with pâté

    The method for making melba toast is pretty simple, it is just toast! But the key is to get the bread super thin, so that it curls up slightly and becomes super crispy. The bread is toasted, the crusts are removed and once you have removed the crusts you cut down the full length of the bread to create two very thin slices of toast. If you want a way to use up your crusts, then why not try my Garlic and Parmesan Crispy Sticks.

    Garlic and Parmesan Crisp Sticks. The perfect crisp nibble with drinks. Crunchy, garlicky and full of flavour. A great snack.

    Make sure you use a sharp non-serrated knife to cut through the bread. Once back under the grill the idea is to get the bread nicely crisped but to ensure a light golden colour. Have the grill pan on the lowest level and don't be tempted to turn the grill to high, medium is best as you get a more even colour.

    Simple Melba Toast Triangles - How to cut the bread

    If you love this recipe why not sign up for my FREE weekly newsletter, packed with recipes, tips and tricks.

    RECIPE NEWSLETTER

    Signup and get my FREE soup cookbook.

    By clicking submit, you acknowledge that the information you provide will be processed in accordance with our Privacy Policy and Terms of Service.

    Also find me on Pinterest, Facebook, Instagram and Twitter. Let's share the food love and make the world a tastier place 🙂


    Makes 20 triangles of melba toast

    • 5 slices of white sliced bread
    1. Heat the grill to medium.
    2. Place the slices of bread onto a baking sheet and toast them lightly on both sides.
    3. Cut the crusts off each slice of toast.
    4. Using a non-serrated knife carefully slice through the middle of each slice, (see picture above) to give you 2 thin slices.
    5. Cut each of thin slice in half to create 2 triangles.
    6. Put the triangles, untoasted-side up, onto a baking sheet and place back under the grill to crisp.
    7. This will take about 2 minutes depending on your grill.
    8. Watch them carefully as the toast will burn easily.
    9. Serve with pâté/dips/spreads.

    Simple Melba Toast Triangles - Ultra thin crisp bread perfect for dipping or spreading with pâté

    More Appetizers and Starters

    • close up on a single half of deviled egg
      Deviled Eggs with Fried Capers
    • close up on Salmon Crudo with capers and dill
      Salmon Crudo
    • close up on the chopped tomatoes on top of crust bruschetta
      Italian Bruschetta Al Pomodoro
    • close up on cajun butter being drizzled over cooked shrimp
      Easy Cajun Butter Shrimp

    Reader Interactions

    Comments

    1. Nancy | Plus Ate Six says

      February 25, 2016 at 6:49 pm

      Bring back the Melba toast I say! The oldies are the goodies - this reminds me of my Mum making Melba toasts when I was a kid and we thought it was fancy food 🙂 We used to love piling slices thick with jam. Although these days I'm a little more partial to a nice pate with my Melba toast.

      Reply
      • Claire McEwen says

        February 27, 2016 at 2:59 pm

        Yes!!! Pate and melba toast....so good.
        And so much nice than a lot of the crackers that are on the market!

        Reply
    2. Brittaney @ Sips and Snacks says

      February 23, 2015 at 12:53 am

      5 stars
      I'm glad you decided to blog about toast! Sometimes I get so frustrated at the cracker aisle in the grocery store. This a great alternative!

      Reply
      • Claire McEwen says

        February 23, 2015 at 7:39 am

        Thank you. I am so glad someone has read it and hasn't screwed their face up in question to a toast recipe 😉

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    a lady stood in a white kitchen chopping a tomato

    I'm Claire and I love food!
    I dream about food and I am happiest when I am in the kitchen cooking. Whether that is dinner for my family, snacks for drinks with my girlfriends or testing new recipes for my site, the kitchen is my happy place. Sprinkles and Sprouts is where I share it all and I am so happy you are here.

    Read More →

    As featured in

    Popular

    • close up on a ladle of gravy pouring into a white gravy boat
    • square picture of a cast iron skillet of pasta
    • close up on the coriander and charred top of a sweet naan bread
    • Garlic bacon spaghetti in a large shallow grey bowl
    • Close up on roasted lemon potatoes in a white bowl

    Footer

    ↑ back to top

    About

    • About Sprinkles
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    All content, recipes and photographs are copyrighted to Claire McEwen and are the property of Sprinkles and Sprouts.
    THEY MAY NOT BE REPUBLISHED IN PART OR WHOLE WITHOUT PERMISSION AND PROPER CREDIT.
    Contact me to see republishing and syndication rights.

    Copyright © 2020 Sprinkles and Sprouts

    Copyright © 2023 · Cravings Pro Theme on Genesis Framework · WordPress · Log in