Dry, crisp and thinly sliced toast. It is named after Dame Nellie Melba. Its name is thought to date from 1897, when the singer was very ill and it became a staple of her diet. It is made by lightly toasting slices of bread under a grill, both sides. The resulting toast is then sliced laterally. The thin slices are then returned to the grill, the untoasted sides towards the heat source, resulting in toast half the normal thickness.