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Ingredients
| mollusks - snail: 14 oz (roughly chopped) |
| Challah bread: 1 loaf |
| salted butter: 2 Tbl (room temperature) |
| Italian parsley: 1 Tbl (chopped) |
| fresh tarragon: 1 tsp (chopped) |
| garlic: 2 cloves (minced) |
| shallot onions: 1 (minced) |
| salt: 1 tsp |
| black pepper: 1 tsp |
Phillippe Bertineau's Escargot & Parsley Butter Toasts
User rating:
Cooked properly, snails are not only a delicacy but a wonderful addition to any menu.
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Prep Time
10 min -
Cook Time
6 min -
Servings
3 serving(s)
Tags
- Preheat your oven to broil. Halve the roll with knife, and then halve each half again so that you have four pieces of bread about ½-inch thick. Place the bread slices on a baking sheet. Evenly distribute the chopped snails on top of the bread slices.
- In a small bowl mix together the butter, parsley, tarragon, garlic, shallots, salt, and pepper. Spoon the butter mixture evenly atop the snails. Broil the escargot toasts until the butter melts and the bread crisps slightly, 4 to 6 minutes. Makes three servings, as an appetizer.