You’ll love serving this French specialty as an easy and original appetizer. Pair the snails with garlic butter and then top with Gruyère cheese and an herb-breadcrumb mixture. Bake them in the oven, and then watch how quickly they disappear!
Ингредиенты
- 1/4 cup (30 g) breadcrumbs
- 1/4 cup (10 g) flat-leaf parsley leaves
- 2 tbsp chives, finely chopped
- 1/2 cup (15 g) flat-leaf parsley leaves
- 2 tbsp chives, finely chopped
- 2 garlic cloves
- 1 shallot, chopped
- 1/2 cup (115 g) butter, softened
- 2 tsp (10 ml) lemon juice
- 1 can (115 g or 125 g) escargots, rinsed and drained
- 1 cup (100 g) Gruyère cheese, grated
Инструкция
- In a small food processor, blend the breadcrumbs and herbs until the herbs are very finely chopped and the breadcrumbs are green (see note). Season with salt and pepper. Set aside in a small bowl.
