Parmesan Melba Toast

I honestly would never pay good money to buy melba toast when it is so easy and straightforward to make. The only trick is that you need a razor sharp knife or a slicing machine to cut the bread into very thin slices.


  • ½ ciabatta loaf, preferably a day old
  • Ina Paarman’s Chilli & Garlic Seasoning
  • hard cheese

Adjust the oven rack to the middle position. Preheat the oven to 180°C. Cut the bread into paper-thin slices,

Pack the slices out on a metal cooling tray that fits into your oven. Season bread very lightly on one side only. Lightly grate hard cheese over. Bake for ± 10 minutes until the toast is golden brown. Leave until completely cold and then store in an airtight container between layers of greaseproof paper.

Will keep for 2 – 3 days if kept well sealed.

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