I have been making Easy Escargot for about 15 years. It is the best recipe that I know of to serve escargot as finger food.
It can be prepared in advance and then baked just before serving.
As indicated in the recipe, you can also make a mini version for a crowd.
Very yummy!
Easy Escargot
Print recipe| Serves | 18 |
| Inspiration | Cottage Life April 1998 |
Ingredients
- 1 Can 200g (36 - 50 count) escargots
- 9 Slices white bread
- butter for spreading
- 1/3 cup butter (melted)
- 2 Large cloves garlic (grated or finely chopped)
- 1 Tsp dried thyme
Optional
- 2 Tbsp fresh chopped parsley (or 2 tsp dried parsley)
Directions
| Rinse escargot and drain. Cut in half if large. | |
|
To flatten bread slices, place on a flat surface and roll flat in both directions with a rolling pin. Using a glass with a rim about the same diameter as the bottom of a muffin cup (about 2 inch/5 cm), cut out 2 large circles from each bread slice.  | |
|
Butter bread rounds very lightly. Fit into muffin cups, butter-side up.  | |
|
Place escargot on bread, dividing them evenly among the rounds (about 2 - 3 escargot on each). Combine remaining ingredients. Spoon evenly over escargot using about 1 tsp for each. Cover with plastic wrap and chill until needed.  | |
| Bake at 450 °F for 7 - 10 minutes or until bread is crisp and golden. Serve warm. | |
| Un-baked, recipe can be prepared a day ahead and kept in the refrigerator | |
| Variation - Mini Escargot Appetizers | |
| Mini versions can be made for a crowd. Using a 1 inch glass or cookie cutter, cut bread. Place on a rimmed cookie sheet that has been lined with parchment paper. Place one escargot on each round. Drizzle with a little of the butter mixture to coat escargot and bake for about 5 minutes. | |