Southern · Authentic-ish Southern
Texas Toast
273 kcal a serving, against 363 for the traditional version. That is 90 kcal off, or 25%, with 6.8g of protein. Serves 4. 20 minutes.
What the traditional version is
Authentic Texas toast starts with 8 thick (about 30mm) slices of soft white bread. You melt 80g butter with a heavy hand of garlic and brush it thickly on both sides of each slice. Lay the bread flat on a hot grill or under the grill until it's crisp and golden on both faces, flipping halfway. Serve straight away while the middle's still cloud-like and the edges are dripping.
What changed, and what each change costs
80g butter swapped for 25g olive oil
Butter is what makes Texas toast taste so rich, but it's also responsible for most of the calories. Olive oil still gives some fat and helps carry the garlic, but knocks a chunk off the energy.
What it costs you. You lose the classic creamy flavour and the depth that butter brings. The mouthfeel is a bit less lush, and olive oil isn't going to fool anyone who knows the real thing.
Oil only brushed on one side
Brushing just one side means you use less fat overall without ending up with plain toast. It also toasts faster, so you're less likely to end up with a bread hockey puck.
What it costs you. The top toasts up and the bottom stays dry-ish. The butter-soaked centre is gone. If you want your hands greasy, I can't help you.
Garlic gently infused and strained
Infusing minced garlic into the olive oil draws out the flavour, so you can get away with using less fat and still taste the garlic. Straining keeps it from burning under the grill.
What it costs you. You don't get little blasts of sweet roasted garlic in every mouthful. Instead, it's all one level of mild heat.
Parsley held back until serving
Parsley burns quick if you stick it under a very hot grill. Scattering it on at the end keeps it green and fresh.
What it costs you. You miss some of the toasty aroma, but the colour is better and there's less risk of singed herbs.
The numbers
| Per serving | Traditional | Lightened |
|---|---|---|
| Calories | 363 | 273 |
| Protein | 7g | 6.8g |
| Fat | 19.1g | 9.2g |
| Saturated fat | 10.8g | 1.5g |
| Carbohydrate | 41g | 40.6g |
| Protein per 100 kcal | 1.9g | 2.5g |
Every figure is computed from the recipe's own weighed ingredient list against public food composition databases. The appendix in Authentic-ish Southern prints the exact database row used for each ingredient, so any number here can be checked.
Allergens. gluten.
The method is in the book
Does it match the original Texas toast? No. It doesn't. This is drier in the middle and the garlic hit is gentler. But it's crisp, golden, and you can eat two slices without feeling like you've eaten half a pack of butter. If you miss the dairy, you could always try a brush of light cream cheese on the side - but that's heresy in Texas, and I won't give you my address.
The quantities and the method for this dish are in Authentic-ish Southern, along with 50 more. It is not out yet. The swap kit is free in the meantime.