Cheesy Texas Toast Garlic Bread

Ingredients

• 4 tablespoons (57 g)unsalted butter, softened
• 3 clovesgarlic, minced
• 1/4 teaspoonsalt
• 1/4 teaspoonblack pepper
• 6 slices (about 2.5 cm thick)thick-cut Texas toast bread
• 1 cup (113 g)mozzarella, shredded
• 1/4 cup (25 g)Parmesan, grated
• 1/2 teaspoonItalian seasoning
• 2 tablespoonsfresh parsley, chopped (optional, to finish)

Instructions

1. 1

   Preheat the oven

   Heat the oven to 190°C (375°F). Line a baking sheet with foil and wait until the oven is fully heated before adding the bread.

2. 2

   Make garlic butter

   In a small bowl, mash and stir together the softened butter, minced garlic, salt and black pepper until smooth and evenly combined.

3. 3

   Butter the bread

   Spread the garlic butter generously over one side of each slice, covering the surface right to the edges.

4. 4

   Top with cheese

   Combine the mozzarella and Parmesan, then pile the mixture onto the buttered side of each slice. Press it lightly to help it stay in place and sprinkle the Italian seasoning evenly over the cheese.

5. 5

   Bake until melted

   Arrange the slices cheese-side up on the prepared baking sheet. Bake for 10 to 12 minutes, until the cheese has melted and the bread edges begin to turn golden.

6. 6

   Broil and finish

   Set the oven to broil and cook for 1 to 2 minutes, keeping a close eye on the cheese until it blisters and browns in places. Remove the tray, leave the bread to rest for one minute, then scatter over the chopped parsley if using and serve.

What is Texas toast garlic bread?

Texas toast is a thick-cut style of bread used here as the base for a cheesy garlic bread. This American-style version layers garlic butter with mozzarella and Parmesan, then finishes under the grill for browned, bubbly patches.

The thick slices give the topping a substantial base, while the short bake keeps the method straightforward. It is handy when you want a hot, shareable side without making bread dough.

Nutrition and macros by portion

The nutrition label shows one serving as written: 230 calories, 8g protein, 20g carbs, 13g fat.

The bread supplies most of the carbohydrates, while butter and cheese contribute much of the fat; mozzarella and Parmesan also provide protein. Serve a slice with soup or salad to add vegetables and make the plate more balanced.

Why use two cheeses?

Mozzarella: Its soft, stretchy melt gives the topping its gooey texture.

Parmesan: The smaller amount adds a savoury, salty edge alongside the mozzarella. Mixing the cheeses before topping helps distribute them across the slices.

Getting the garlic butter right

Softened butter: It should be easy to mash and spread, not melted and runny. That makes it simpler to coat the bread evenly.

Even coverage: Spread the mixture right to the edges, as the recipe directs. This helps keep the corners from baking up dry.

Watch the final browning

Bake first: The 10 to 12 minutes at 190°C (375°F) melts the cheese and begins to colour the bread edges. Look for melted cheese before switching to the grill.

Broil briefly: The 1 to 2 minute finish creates browned, blistered spots quickly. Stay beside the oven, since the cheese can go from golden to too dark in a short time.

Serving and texture

For the best contrast, serve the slices soon after the one-minute rest, while the cheese is still soft and the edges are crisp. The thick bread makes each piece easy to pick up and share.

Parsley: Add it after baking if you want a fresh-coloured finish. It is optional, so the bread can be served without it.

What to serve alongside

This rich, cheesy bread works well beside tomato-based pasta, a bowl of soup or a crisp green salad. Those dishes offer a fresh or saucy contrast to the buttery topping.

For a simple spread, cut each slice in half after baking and serve it as a side for dipping into soup or pasta sauce.

Recipe notes & tips

• Let the butter soften before mixing so it spreads without tearing the bread.
• Spread the garlic butter right to each edge for more even flavour.
• Press the cheese lightly onto the buttered bread so it is less likely to slide off.
• Wait for the oven to reach 190°C (375°F) before baking the slices.
• Keep a close watch during the 1 to 2 minute broil.
• Rest the bread for one minute before adding parsley and serving.

Variations

• Add chilli: Sprinkle a little chilli flake over the cheese before baking.
• Use a different cheese: Replace some mozzarella with another good-melting cheese.
• Boost the herbs: Add a little extra Italian seasoning to the cheese topping.
• Skip the parsley: Leave off the optional garnish for a simpler finish.
• Serve as dippers: Cut the baked slices into strips for dipping into soup or pasta sauce.

Common mistakes to avoid

• Cold butter: It can tear the bread when spread; soften it until easy to mash.
• Bare corners: Uneven buttering can leave edges dry; spread right to the crust.
• Loose topping: Cheese may fall off while baking; press it gently onto the buttered surface.
• Broiling unattended: The topping can brown too quickly; watch it closely for the full 1 to 2 minutes.
• Serving straight away: The hot cheese may shift when lifted; let the bread rest for one minute.

How to store

Refrigerate leftover slices in an airtight container for up to 3 days. Reheat in an oven or toaster oven until hot; the bread may be softer than when freshly baked. Avoid leaving it at room temperature for an extended period.

Frequently asked questions