Melba toasts are one of my favorites: crunchy, toasted slices of bread. I'm pretty sure it's mostly about the crunch. They taste great with a bit of seasoning and olive oil.
The trick to making them crunchy is to bake them until they turn golden, although it does depend on the bread you're using as well. Grain-free breads do get crunchy if you toast them long enough. Any of my bread recipes will work with this recipe. In the photos I use my cashew sandwich bread. You can also use my simple sandwich bread, cinnamon raisin bread, my almond or cashew brioche bread, or any of my sandwich rolls or rounds.
Another cool thing about melba toasts is they can be used as croutons. Add them as large crouton for french onion soup or other soups, for salads, and of course with hummus, cashew cream cheese (recipe below), cheeses, jam, fruit spreads, and lox.
This is a two-part recipe. First make a loaf of bread, then cool and slice it and coat lightly with olive oil or other oil. Then sprinkle salt and any other seasonings you want on it and bake. I use half of my cashew bread recipe to get a somewhat shorter loaf and then the toast slices are more like long crackers.
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