Parmesan Melba Toast
Just right for nibbling with a glass of wine, this gluten-free Parmesan Melba Toast recipe produces the perfect partner to soup or salad. You will need a serrated bread knife to work the magic.
- 8 slices soft whole-grain or white gluten-free sandwich bread, frozen
- Olive oil spray
- Finely grated Parmesan cheese
- Sea salt
Heat the oven to 350° F. Line a large baking sheet with foil.
Let the bread thaw just long enough to separate the slices. Stack in two piles, shave off the crusts (but don’t discard them), and cut from corner to corner to make triangles. Holding each triangle upright on a cutting board between your thumb and forefinger, longest side down, carefully slice in half to make two thinner triangles.
Place on the baking sheet in a single layer. Spray lightly with olive oil, turn over, and spray the second side. Bake for 10 minutes, until starting to turn golden.
Turn over, dust each toast with a little Parmesan and sea salt. Bake for 5 minutes, watching carefully, until golden brown. Let cool and store airtight. The toasts will keep for a week at room temperature and freeze well.
Cook’s Tip: Either reduce the crusts to crumbs in a food processor and freeze them for toppings, etc., or arrange them cut side down on a baking sheet and bake at 250° F for 15 minutes to make small rusks or croutons. (The end slices of a loaf of gluten-free bread can also be cut up and baked this way.)
Recipes © copyright 2013 by Jacqueline Mallorca
The author of more than a dozen cookbooks, Jackie Mallorca’s titles include The Wheat-Free Cook and Gluten-Free Italian.
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