Very thin, crisp toast made by a distinctive double-grilling method devised for the opera singer Nellie Melba, who wanted dry toast for her diet. A slice of bread is lightly toasted, then split horizontally into two thin halves, which are returned to the grill, untoasted side up, until crisp and curled. The result is a delicate, cracker-like toast served with soups, pâtés, smoked salmon, and canapés. Commercial melba toast is widely available, but homemade has superior texture. Its lightness and crispness make it the classic accompaniment to rich starters where ordinary bread would overwhelm.