Baked Escargot Recipe

Appetizers

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   Step 1: Preheat oven

   Preheat the oven to 375°F (190°C).

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   Step 2: Prep escargots

   Drain escargots and pat dry. Arrange them in individual escargot dishes or a shallow baking dish so each snail sits in its own cavity.

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   Step 3: Melt aromatics

   In a small saucepan over medium-low heat, melt the butter. Add minced garlic and shallot; cook for 2-3 minutes until fragrant and just tender.

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   Step 4: Add herbs

   Stir in chopped parsley and thyme; cook for another minute to release herbal aroma. Remove from heat.

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   Step 5: Add acid and seasoning

   Whisk in lemon juice and white wine. Season with salt and pepper to taste.

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   Step 6: Combine and coat

   Pour half of the butter-herb mixture into the dish. Place the snail(s) in the dish and spoon the remaining butter mixture evenly over the snails, ensuring each is well coated.

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   Step 7: Top and finish

   Sprinkle grated cheese and breadcrumbs over the snails for a cheesy, crunchy topping. If desired, dot a little extra butter on top for richness.

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   Step 8: Bake

   Bake in the preheated oven for 8-12 minutes, until bubbling, fragrant, and cheese is melted and lightly golden.

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   Step 9: Bread prep

   While the escargots bake, arrange baguette slices on a sheet and lightly toast in the oven for 2-4 minutes, just until they're warm and slightly crisp.

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    Step 10: Serve

    Remove from oven and let rest for 1-2 minutes. Serve hot with warm baguette slices. Garnish with extra parsley if desired.