If you've never tried Garlic Fingers, what are you waiting for? These are a classic East Coast Canadian treat. Great served as an appetizer, a side dish or a starter. Great however you choose to serve them. Take a look!
It seems like it's been a million and one years since I have had garlic fingers. Well, up until I made them recently. And not once, twice or even three times. At least half a dozen times lately. They have become hot property at our place.
You see, I kind of forgot about them. I moved away from Canada back in 1997. Another lifetime ago. And over here in the land of sherry, olives and paella, there wasn't a garlic finger in sight. So, they were long forgotten. Filed somewhere in my mixed up parts and pieces of what I used to know, what I used to do and what I used to eat. I always break my life down in two parts, before Spain and after Spain. In many ways it almost feels like I've had two lives and might even be two completely different people. Okay, a stretch. But not lie, there are days when that's just how I feel.
But back to these garlic fingers.
Like I said, I had completely forgotten about them. Until recently when I was making Garlic Knots. Which is only a few recipes ago because I really haven't gotten my writing mojo on yet in 2019. And it's already April. Seems I am easing my way in the the year in the slow lane.
Generally these are served with a dipping sauce, Donair Sauce to be exact. Personally, I find them perfect just the way they are and no dipping required. But if you need to dip, check out this super easy Donair Sauce recipe and you'll be all set. The sauce is basically a mix of mayonnaise, vinegar, sugar and garlic. So, it's pretty straight forward. You could even dip them in Marinara Sauce for a fresher taste if you prefer. Or eat them just like I do, on their own!
Notes about the Garlic Fingers:
This recipe below is written out for two 10 inch round garlic fingers. You could just as easily make one at a time and save the other dough ball for later. The dough will keep in the fridge for a week. Just put it in zip lock bag and you're good to go!
I strongly recommend baking these on a preheated pizza stone or cast iron pan. It gives them a very crispy base that I'm not sure you will achieve on a non preheated strong surface. I applied the same rules to cooking these as I would with pizza. If you want to read more about that, head on over the Pizza Dough recipe for all the details!
I used my own pizza dough recipe to make these and they turned out perfect. I've made them now about a half a dozen times and each time they are fantastic. Yes, you can buy dough if you don't feel like the going the whole nine yards and want to keep life simple. Again, not sure about the end result, but I'm sure they would still be garlic fingers.
Apart from that, it's all explained in the recipe below and they make a fantastic appetizer or nibble food.
Happy cooking friends!
Cheesy Garlic Fingers
Makes 2 / Prep time: 20 minutes / Rest time: 1 - 2 hours / Cook time: 6 - 10 minutes
For the dough:
2 Cups/250 grams strong white bread flour
1/2 level teaspoon of sea salt
1/2 Tablespoon instant yeast
1/2 Teaspoon sugar
1 Tablespoon extra virgin olive oil
3/4 Cup/180 ml warm water (hot to touch)
2 Tablespoons butter
2 Garlic cloves, crushed
Pinch of salt
8 oz/220 grams shredded Mozzarella cheese
Small bunch of fresh chopped parsley
In a large mixing bowl combine the flour, salt, instant yeast and sugar. Mix well to combine. Drizzle over the olive oil and just give a quick stir.
Make a well in the middle of the flour and pour in the warm water. Using a fork, start pulling the flour into the water until you have incorporated all the flour. If it seems too dry, add a little more water. The dough should be really sticky at this point.
Take the dough out of the bowl and place on a clean and lightly floured surface. Lightly flour your hands and start kneading the dough. Flip and knead the dough until it's soft, elastic and springs back when touched. This will take between 5 - 10 minutes.
Place the ball of dough in a large flour-dusted bowl. Cover the bowl with a damp cloth and place in a warm room for about an hour or up to two hours until the dough has doubled in size.
Preheat oven to 450 degrees F. Place a cast iron plate, pizza stone or baking steel in the oven on the lowest rack.
Divide the dough into two equal parts and form into balls. Place one ball of dough on a lightly floured surface and press down with your hands until you have a disk. Roll it out it about a 10 inch circle. Place it on a sheet of parchment paper.
In a small saucepan set over low heat, add the butter until it melts. Add the crushed garlic and salt. Cook for just a minute and remove from heat.
Using half of the ingredients, brush the garlic butter over the dough, top with cheese and sprinkle with parsley. Transfer to the oven and cook for 6 - 8 minutes or until bubbly, golden and risen.
Cut into strips using a pizza cutter and serve immediately.
Repeat for other dough ball if using.
Click the downloadable link below to print recipe!
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