Home-made melba toast has the edge on the bought packaged variety. It is nicest served while still a little warm, in a basket or on a napkin-lined plate. If it is made a short time ahead, store it in an airtight container, then refresh it for a short time in the oven.
8 Slice White or brown bread
Preheat the grill to high and toast the bread lightly on both sides. Cut off the crusts, then holding the toast flat, slide the knife between the toasted edges to split the bread.
Cut each piece into 4 triangles, then toast under the grill, untoasted sides uppermost, until golden and the edges curl. Serve warm.
Alternatively make earlier in the day and warm for a short time in the oven at 170 °C / 325 °F / Gas 3 before serving.