Golden, garlicky, and layered with a bubbly blanket of melted cheese, this Cheesy Texas Toast is my weeknight shortcut to something that tastes like it came straight out of a pizzeria oven. I toss it together in minutes, and it never fails to disappear just as fast.

Why You’ll Love This Recipe

I lean on thick-cut Texas toast for maximum crunch outside and pillowy softness inside. I whisk real butter with fresh garlic and herbs for bold flavor, then blanket the slices with a blend of mozzarella and sharp cheddar so I get both gooey pull and savory bite. I bake, then give the tops a quick broil so the cheese freckles and the edges turn beautifully toasty. It’s fast, budget-friendly, and wildly adaptable.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Texas toast, 8 thick slices (about 3/4–1 inch each)

• Unsalted butter, 1/2 cup (softened)

• Fresh garlic, 3 cloves, finely minced (or 1–1 1/2 tsp garlic powder)

• Fresh parsley, 2 tbsp, finely chopped (plus more for garnish)

• Fine sea salt, 1/2 tsp

• Black pepper, 1/4 tsp

• Low-moisture mozzarella, 1 1/2 cups, shredded

• Sharp cheddar, 1 cup, shredded

• Parmesan, 2 tbsp, finely grated (optional for extra savoriness)

• Red pepper flakes, a pinch (optional)

directions

1. I preheat the oven to 425°F (220°C) and line a large sheet pan with parchment for easy cleanup.

2. I stir together softened butter, garlic, parsley, salt, and pepper until smooth.

3. I spread a generous layer of garlic butter over one side of each slice.

4. I mix mozzarella and cheddar (and Parmesan if I’m using it), then mound the cheese evenly over the buttered sides.

5. I bake on the middle rack for 6–8 minutes until the edges start to turn golden and the cheese is melted.

6. For those irresistible browned spots, I switch to broil on high for 1–2 minutes, watching closely so nothing burns.

7. I finish with a sprinkle of parsley (and a pinch of red pepper flakes if I want heat) and serve hot.

Servings and timing

• Servings: 8 slices (I plan on 4–8 servings depending on appetites)

• Prep Time: 10 minutes

• Cook Time: 8–10 minutes

• Total Time: about 20 minutes

Variations

• Garlic-Herb Three Cheese: I add 1/2 tsp Italian seasoning and swap half the cheddar for provolone.

• Jalapeño Popper: I fold 2 tbsp softened cream cheese and 1–2 tbsp finely diced pickled jalapeños into the butter, then top with mozzarella only.

• Bacon Ranch: I mix 1 tsp dry ranch seasoning into the butter and scatter 1/4 cup crisp bacon bits over the cheese before baking.

• Pesto Parmesan: I spread 1–2 tsp basil pesto on each slice before the cheese and finish with extra Parmesan.

• Everything Bagel: I sprinkle 1–2 tsp everything seasoning over the cheese before baking for a toasty, savory crunch.

• Air Fryer: I cook at 350°F (175°C) for 4–6 minutes until melty and golden, working in batches.

storage/reheating

I cool leftovers completely, then store them in an airtight container with parchment between slices. In the fridge, they keep well for 3–4 days; in the freezer, up to 2 months. To reheat, I bake at 375°F (190°C) for 8–10 minutes (frozen may take 10–12), or I air fry at 350°F (175°C) for 3–5 minutes. I avoid the microwave unless I’m in a rush because it softens the crust.

FAQs

Can I use regular sandwich bread instead of Texas toast?

I can, but I stick with the thickest slices I can find. I reduce the bake time by a minute or two so thinner bread doesn’t dry out.

What cheeses melt best for that stretchy pull?

I rely on low-moisture mozzarella for stretch and pair it with sharp cheddar for flavor. I sometimes add provolone or a spoonful of Parmesan for depth.

How do I keep the bottoms from getting soggy?

I use a preheated sheet pan or a wire rack set over a pan so hot air can circulate. I also go easy on the butter—generous, not drowning.

Can I make it ahead?

I assemble the slices (butter and cheese) and refrigerate them, uncovered, for up to 6 hours or freeze on a tray until solid, then bag. I bake straight from cold or frozen, adding a minute or two as needed.

How do I make it extra garlicky without burning the garlic?

I use mostly garlic powder in the butter for bake stability, then microplane a small clove of fresh garlic over the hot toast right after broiling for a fresh punch.

Conclusion

I keep this Cheesy Texas Toast in my back pocket for last-minute sides, lazy lunches, and game-night snacks. It’s crispy-edged, cheesy, and endlessly riff-able—exactly the kind of simple recipe I reach for again and again.