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.
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.