East Coast Garlic Fingers recipe


396757A favorite bar food of mine are these cheesy garlic fingers that were brought to Calgary from the east coast and can now be found on the appetizer menu of many bars in the city.

Originating in Nova Scotia this tasty treat is simply a base of tender pizza style dough covered in garlic butter and melted cheese then baked until golden brown. Properly served they are sliced into thin rectangular strips and dipped in donair sauce. While I have seen them beside a bowl of pizza/spaghetti sauce I’ve included the traditional dip in this recipe.

I recommend this as a game night snack as it goes well with beer and good friends.

You can make the dip ahead of time as it will last in the fridge for a frighteningly long period of time.

Open a printable version

Ingredients:

Dough:

  • 1 cup warm water
  • 1 tbsp quick rise yeast
  • 1 tsp  salt
  • 1 tsp black pepper
  • 1 tsp sugar
  • 1 tbsp garlic powder
  • 2½ – 3 cups all purpose flour
Olive oil
Topping:
  • 2 heads of garlic, cloves finely chopped
  • 2 tbsp butter, melted
  • 1½ cups mozzarella cheese
  • ¼ cup grated parmesan  cheese

Dip:(Donair sauce)

  • 1 can evaporated milk
  • 1 can sweetened condensed milk
  • 1 tsp of garlic powder
  • 1 tsp onion powder
  • 4 tbsp white vinegar

Method:

  1. In a large bowl add water and sugar. mixing until dissolved,  sprinkle yeast on top and leave for 10 minutes to proof.
  2. Add garlic, pepper and lastly salt. Mix slightly
  3. Gradually add 2½ cups of the flour and mix until the dough has a smooth, even texture and is no longer sticky. (Add more flour as needed)
  4. Lightly brush top of dough with olive oil, cover and place in a warm location for about 30 minutes to rise. (dough should double in size)
  5. Heat oven to 425°F .
  6. Press dough evenly into a pizza pan, making sure to cover entire pan.
  7. Brush dough with butter and evenly cover with chopped garlic.
  8. Evenly cover dough with mozzarella and sprinkle parmesan over top.
  9. Place in center of oven and bake for 15-20 minutes until dough is slightly browned at edges.
  10. Set oven to broil and leave until cheese is golden brown. (This can happen quickly so watch carefully)

For the Dip:

  1. Combine both milks with onion powder and garlic in a medium glass bowl.
  2. Add vinegar and stir lightly with a fork just until mixture thickens. Stir it too much and it will become runny.
  3. Refrigerate until ready to use. (This sauce will last a very long time)
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15 responses to “East Coast Garlic Fingers recipe

  1. add bacon bits and you have a prefect garlic fingers

  2. I am from Miramichi but currently living in Maine. USA, and we are now having garlic fingers and poutine for supper, yes supper…i agree add bacon bits! Yum

  3. Melodie from Newfoundland

    Now I am starving. Can I double/triple this recipe? I have a big east coast family to feed.

  4. Being from nova scotia I know that they are the best with bacon

  5. Went to school in NB for a couple yrs & got addicted to garlic fingers with donair sauce. Get my fix every few weeks by making everything at home in Bangor, Maine. Dont tell any Canadians or they will want to come eat & sleep on my floor. Just kidding your all the best.

  6. Very Good Garlic Fingers:)

  7. Having company tonight, and serving them with bacon on half just to see if we like it:) We are all Maritimers:)

  8. I’m from Ontario and have lived on PEI for 5 years and we just love garlic fingers, without bacon! lol I’m going to try to perfect the recipe in case we ever move back to Ontario. This is one food, and seafood chowder of coarse, that I would really miss eating if we did! I absolutely love donair sauce too! If it turns out right I will never have to order extra ever again lol Thanks for sharing!

  9. These baked up just like the real deal! Halifax salutes you!

  10. Made these last night. A few recommendations from a maritimer: Use softened butter instead of melted butter, and spread it on instead of brushing it on. I used double the garlic, some bacon bits, and sprinkled italian spices on top of the cheese. Underbake your creation by a minute or two for it to be soft and wonderful!!

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