Texas Toast Recipe

Preheat the oven to 425°F (220°C). Line a baking sheet with foil or parchment for easier cleanup and place a wire rack on the sheet if you want the toast crispier on all sides (optional).

Arrange the 8 slices of thick-sliced bread in a single layer on the prepared baking sheet, leaving a little space between slices so air can circulate.

Soften and combine

In a medium bowl, combine 6 tbsp softened unsalted butter and 1 tbsp olive oil. Mix with a fork or spatula until smooth and spreadable.

Add flavorings

Stir in the 3 cloves minced garlic, 2 tsp finely chopped fresh parsley, 2 tbsp grated Parmesan (if using), 1 tsp salt, 1/4 tsp black pepper, and 1/4 tsp sugar (optional). Mix thoroughly so garlic and seasonings are evenly distributed.

Using a butter knife or small offset spatula, spread about 3/4 to 1 tablespoon of the garlic butter mixture over the top (and optionally the sides) of each bread slice, covering the surface evenly.

If using, lightly sprinkle 1/2 tsp dried oregano or Italian seasoning over the buttered slices and add the extra 1 tbsp grated Parmesan on top for more flavor and a golden finish.

Place the baking sheet in the preheated oven on the middle rack. Bake for 6–8 minutes, until the tops are bubbling and beginning to brown. For extra deep browning and crispness, switch the oven to broil on high for an additional 1–2 minutes—watch carefully to prevent burning.

Remove the toast from the oven and let rest 1–2 minutes. If desired, sprinkle a few more pinches of fresh parsley for color.

Serve the Texas toast hot as a side to soups, salads, pasta, or as the base for garlic toast sandwiches. Consume immediately for best texture.