Escargots Recipe

Prepare garlic-parsley butter

In a small skillet over medium-low heat, melt 6 tablespoons unsalted butter. Add the minced shallot and cook gently until translucent, about 2 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown. Stir in 2 tablespoons chopped fresh parsley, 2 tablespoons dry white wine, 1 teaspoon lemon juice, 1 teaspoon sea salt, and 1 teaspoon freshly ground black pepper. Cook another 30 seconds to combine, then remove from heat.

Warm escargots in butter

Preheat oven to 375°F (190°C). If you have an escargot plate or ovenproof ramekins, place the drained escargots in the cavities or a small shallow baking dish. Spoon the warm garlic-parsley butter over each escargot so each piece is coated and sits in butter. Cover the dish loosely with foil and place in the preheated oven for 6–8 minutes to gently warm through. If using an escargot plate, bake 5–6 minutes; the butter should be bubbling slightly.

Prepare cherry compote

While the escargots warm, place 1 cup halved, pitted white cherries, 2 teaspoons granulated sugar, and 1 teaspoon white balsamic (or light sherry vinegar) in a small saucepan over medium heat. Cook, stirring occasionally, until cherries release juices and soften but still hold some shape, about 5–7 minutes. Taste and adjust sweetness; stir in 1/4 teaspoon coarse black pepper if using. Remove from heat and let cool slightly.

Slice Brie

Cut 4 ounces Brie into 12 small thin slices (about 1/8–1/4 inch each) or into small pieces that will sit atop each escargot. Keep the rind on—it will soften when warmed.

Assemble topping

When escargots are heated, remove dish from oven. Place one thin slice or small piece of Brie on top of each escargot. Spoon a small amount (about 1 teaspoon) of the warm white cherry compote over the Brie on each escargot. Return to the oven for 2–3 minutes, until Brie softens and just begins to melt but does not lose shape.

Prepare toasted baguette

While the escargots finish in the oven, slice the baguette on the bias into 12 slices. Brush each slice lightly with melted butter (2 tablespoons total) and place on a baking sheet. Toast in the oven at 375°F (190°C) for 5–7 minutes or until crisp and golden. Alternatively, toast under a broiler watching carefully to avoid burning.

Plate and garnish

Remove escargots from the oven. Using tongs or a small spatula, transfer each escargot with its Brie and cherry topping to a toasted baguette slice or serve escargots in their plate alongside the toasts. Sprinkle a little chopped fresh parsley (about 1 teaspoon) over the plated escargots for color. Serve immediately while warm.