If the words cheesy and garlicky are enough to make your mouth water, then Homemade Easy Cheesy Texas Toast Garlic Bread is for you! In this simple recipe, Texas toast, which is extra-thick, super soft white bread, is slathered with rich garlic butter, topped with mounds of parmesan and mozzarella cheese, and then baked in the oven until it is golden brown.
1stickbutter8 ounces, softened, salted or unsalted
3clovesgarlicfinely minced
1tablespoonfinely chopped Italian parsley
½cupshredded mozzarella cheese
½cupshredded or grated parmesan cheese
Instructions
Preheat the oven to 400 degrees F.
To make the garlic butter, combine the softened butter with the garlic and parsley in a small bowl.
Use a knife and liberally cover one side of the bread with the garlic butter.
Place the bread buttered side up on a baking sheet and top with shredded mozzarella and parmesan cheese.
Bake for 10 minutes or until golden brown. Remove from the oven and serve immediately.
Video
Notes
If you can't find bread specifically labeled Texas toast, these options are all good substitutes: Sara Lee Artesano Original, Nature's Own Perfectly Crafted Thick Sliced White, or Nature's Own Perfectly Crafted Thick Sliced Brioche Style.Leftovers can be stored in a plastic storage bag at room temperature for three days. You can also freeze leftover toast in an airtight plastic storage bag for up to three months.The best way to reheat your toast is to place it on a baking sheet and put it in a 350-degree oven for about 10 minutes. I do not recommend microwaving it because it tends to get gummy if you leave it in too long.Both parmesan and mozzarella kinds of cheese are best when freshly shredded. However, pre-shredded cheese works fine in this recipe. Just steer clear of canned parmesan cheese.For the best spreadability, be sure the butter is at room temperature before you try to mix it with the garlic and parsley. If left out on the kitchen counter for one to two hours, it will come to room temperature. You can also soften it in a microwave, but it's tricky. Ten seconds is usually enough to soften it. You don't want it to melt, just soften it.If you want to cook your toast on an outside grill or an inside grill pan, lightly spread the garlic butter on both sides of the bread and grill it for one to two minutes per side or until it is toasted. Then, top one side with the shredded cheese and put a pan lid or metal bowl over the toast until the cheese is melted.Fresh parsley is best, but you can substitute one teaspoon of dried parsley in a pinch. I have also tried the freeze-dried parsley but have found that the color sometimes bleeds into the garlic butter.You can make this recipe several hours ahead and then bake it when you are ready.If you have any leftover garlic butter, it will keep covered in your fridge for up to a week.