Linda Brown’s Parmesan Melba Toast
📜 Collection: UK3 | ✍️ Attribution: Linda Brown | 📂 Category: Bread A simple yet elegant recipe from Linda Brown for creating your own crispy Parmesan Melba Toast. Thinly sliced bread is basted with butter and baked low and slow until perfectly dry and golden.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 1 hour | Freezing time | 24–30 toasts |
🔪 Key Equipment
- Electric knife or sharp serrated knife
- Large cookie sheet
- Pastry brush
- Airtight container
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 Loaf | Bread | Favorite dense variety like sourdough or wheat, frozen until firm |
| 1/2 Cup | Margarine | Or butter, melted |
| 1 Cup | Parmesan Cheese | Grated |
Instructions
Step 1: Prep and Slice
- For best results, freeze the 1 loaf bread until it is firm to make slicing easier.
- Preheat your oven to 225-250°F.
- Using an electric knife or a very sharp serrated knife, slice the frozen 1 loaf bread as thinly as possible, aiming for 1/16” to 1/4” thick slices.
Step 2: Assemble and Bake
- Arrange the paper-thin slices on a large cookie sheet in a single layer.
- Using a pastry brush, baste both sides of each bread slice with the 1/2 cup margarine.
- Sprinkle a generous layer of the 1 cup parmesan cheese on the top side of each slice.
- Bake for 45 minutes to 1 hour until the toasts are golden, completely dry, and very crisp.
- Let cool completely on the cookie sheet before storing.
💡 Make-Ahead & Storage: Store completely cooled toasts in an airtight container at room temperature for up to two weeks.
Original Recipe Scan
