a recipe for delicious living
Crisp Toast Points
(January 3, 2008)
...submit your question to Lauren!
Jan asked Lauren:
I bought dry toasts (packaged ones) for New Years, to serve with caviar.
In my opinion, the toasts were too thick and over powered the delicate
texture and taste of the caviar. I was wondering if I could make a homemade
version of these that were thinner and had a fresher, more savory taste.
I thought of using regular, store-bought "Melba Toasts" but they are so
plain and uninspiring. It feels like something as regal as caviar deserves
to be served with a form of toast that's more special, yet neutral enough
to allow the caviar to shine. Thanks for your thoughts.
Homemade "toast points" are extremely easy to make and are so much better
tasting and also texturally, than the store-bought versions. All I do is brush
slices of "very thin" sliced wheat bread (by Pepperidge Farm), on both sides, with
melted butter (you can also use the white variety) and then bake the slices
until they're golden, turning them once while in the oven. Just before
baking, the tops of the buttered slices are given a light sprinkling of
kosher salt, which makes the toasts extra savory and perfect for all kinds
of spreads, runny cheese and, of course, as the traditional accompaniment
to the finest caviar. Here's a recipe for Crisp Toast Points
to use for any occasion, whether casual or celebratory.
Crisp Toast Points
Yield: 24 to 48 toast points
Here's a quick, easy and so-much-better tasting version of toast
points that are perfect to serve with all kinds of spreads, cheese, caviar,
to accompany a salad or a soothing soup. These can be made a day ahead
and stored in an air-tight tin and leftovers taste great for days. The
way you slice the bread will determine the number of toast points you
end up with. I suggest, when serving with something like caviar, that's
pricey, cut the bread slices into quarters instead of halves, before baking.
- Wire cooling rack
- Large shallow baking sheet
- 12 slices "very thin" sliced bread, preferably wheat (by Pepperidge Farm)
- 1 stick unsalted butter, melted
- Kosher or sea salt to taste
1) To set up: Preheat the oven to 375°F.
Place a wire cooling rack into a large shallow baking sheet (If your rack
isn't large enough to fill the baking sheet, use two sheets and two wire
racks, or bake the toasts in batches.)
2) To season the bread: Brush both sides of each slice
of bread with some of the melted butter, using a pastry brush. Stack several
buttered slices and cut diagonally in half or in quarters and place the
slices on the wire rack that's set within the baking sheet. The slices
can be close together but must be in a single layer. Sprinkle the tops
only lightly with Kosher or sea salt and bake at 375°F for 8 minutes. Turn
the slices over, rotate the pan from front to back and continue to bake
for another 3 to 5 minutes, or until uniformly golden but not at all burnt.
(If you're slices aren't crisp and uniformly golden after baking on the
second side, turn off the oven and let the toasts sit there, with the
door shut, for another 3 minutes. (Be careful though, as the residual
heat can quickly cause these very thin slices of toasted bread to burn.)
3) To cool, serve and store toast points: Remove the
baking sheet from the oven and let the toast points cool completely on
the wire rack. Serve now or store in a covered tin at room temperature
for several days.
Questions for Lauren Groveman's Kitchen:
Lauren Groveman recipes have been featured
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I love to Cook Book: Rediscovering the Joy of Cooking for Family and Friends"
and "Lauren Groveman's Kitchen, Nurturing Food
for Family and Friends" are available through
For in depth information on Lauren Groveman as a writer, teacher, TV &
radio host, as well as her recipes and cooking tips visit her website at
Lauren is a Larchmont resident. She is happily married and
blessed with three wonderful children.