East Coast Garlic Fingers recipe

A 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.

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)