Burgundy snails baked in garlic butter and topped with parmesan
Author:TJ
Prep Time:30 minutes
Cook Time:15 minutes
Total Time:45 minutes
Yield:41x
Ingredients
Scale
24 escargot
1/2 stick softened butter
1/8 tsp fresh ground black pepper
2 cloves garlic – minced
1/2 paper thin slice of onion – minced
2 slices bacon – cooked but not crisped
1 french baguette
4 oz fresh grated parmagiano-reggiano cheese
Instructions
Pre-heat oven to 350 and thoroughly mix butter, garlic, onion and pepper
Fry the bacon to render the fat. Place a drop or two of the fat into each depression of the baking dishes with a teeny tiny piece of crumbled, chopped bacon
Rinse and pat the snails dry, then pack each baking dish hole with a snail and butter mixture
Divide the cheese equally and cover each dish completely
Place the baguette in the oven with the escargot and bake about 12-15 minutes until cheese is bubbling and browning on top
Remove the escargot and slice the baguette into 1/2″ pieces on the bias
Serve together using the baguette to sop up the remaining butter sauce