2 cans escargot drained and rinsed
1 stick butter
2 medium cloves garlic
1 tablespoon minced parsley
1/2 teaspoon sea salt
white wine Chablis or Pinot Grigio
Escargot shells or dishes with round wells to hold the snails
Havarti cheese or muenster cheese
Italian flavored bread crumbs or crushed butter cracker crumbs mixed with a dab of melted butter for the topping
Heat oven to 450 degrees.
In a small saucepan place 2 tablespoons white wine and 1/2 stick butter in it, melt the butter, add the snails and place on low heat and prepare the dish below.
In the meantime in a food processor add the other half stick butter, 3 tablespoons white wine, parsley and garlic and pulse until smooth.
Put the size of a dime spoonful of butter compound in each well. Place snail on top.
Cover each snail with a thin piece of cheese. Sprinkle with buttered crumbs and a little garlic powder. Pour a little more white wine in the dish not touching the topping (or use chicken broth if you prefer no wine) just to let them keep from drying out.
Bake in the oven for 7 to 9 minutes until browned and bubbling. Serve with garlic toasts points garlic rolls.
+claudia lamascolo author