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.