Magic!

Well I think it is, when something ordinary is transformed into something extraordinary. You take the end of an old loaf of bread (preferably homemade as it will have a better texture, without all the air added to bought loaves). Cut slices, fairly thinly, and toast in a toaster. Cut off the crusts and, with a sharp knife, slice right through the middle of the slice. Then cut into smaller pieces, triangles work best. Then lay, untoasted side up, on a baking tray and bake. They are best done at a lowish temperature, but I only do them when something else is in the oven and they will adapt to any temperature and time. They will curl, dry and brown slightly.

Then you have Melba Toast* - so light and so crisp, unlike anything you can buy. They go well with cheese or with homemade salmon pate.

*Apparently named after Dame Nellie Melba, the stage name of Australian opera singer Helen Porter Mitchell. Its name is thought to date from 1897, when the singer was very ill and it became a staple of her diet. The toast was created for her by chef and fan Auguste Escoffier, who also created the Peach Melba dessert for her.

Well - who knew!