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Escargot with Garlic and Gorgonzola Butter

Date Added: Nov 29, 2010 French Appetizers
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Prep Time

5 mins

Cook Time

5 mins

Ready In

10 mins

Serving

4

*to adjust serving size click on "serving box".

Description

Escargot topped with a garlic and Gorgonzola butter then served with lightly toasted French bread. For this recipe you will need oven proof escargot dishes.


Ingredients

  • 24  Each Escargot
  • 1
  • 1  Pound(s) Butter, room temperature, cubed
  • 2
  • 1  Table Spoon(s) Garlic, finely minced
  • 3
  • 1  Table Spoon(s) Thyme, Rosemary, Parsley, finely minced
  • 4
  • 1  Cup(s) Gorgonzola, crumbled
  • 5
  • 1/4  Cup(s) Sherry Vinegar
  • 6
  • 1  Each French Loaf of Bread, lightly toasted
  • 7
  •  As Needed Paprika (for garnish)
  • 8

Directions

    1. Preheat oven to 400 degrees.
    2. Using a standing mixer or a whisk, cream butter with garlic, rosemary, thyme, parsley, Gorgonzola and sherry vinegar until thoroughly combined.
    3. Using an oven proof escargot dish, place 1 escargot in each perforation.
    4. Cover each top with butter mixture and wipe off any excess.
    5. Bake in oven for 4 - 5 minutes.
    6. Remove from oven and place on a medium high flame until bubbling.
    7. Place dish on a plate and serve with French bread slices.
    8. Garnish dishes with paprika.

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