By the way, the old cast iron skillet CANNOT be beat for making toast...and Texas toast. Take any kind of bread including cornbread, butter it and put it in a dry..hot cast iron skillet. Put a small dab of butter on the bread before you flip it.
For Texas toast, get some unsliced Italian bread and slice it thick...same as above.
As for the garlic, I usually do what Bray suggested, the small bottle of minced garlic....good enough.
If you want to deal with the garlic bud, use your hands to separate and get the husk off the cloves. Then take your big chef’s knife, lay it on its side and push down on the clove, it will split the “shell” like cracking a peanut, and you can retrieve the garlic from inside.
But that’s for purists, I think it’s a PITA.
I used to use two spoons to crush the garlic but the bottle of chopped is easy and quick. The Texas toast sounds great, have to try it.