Escargot with Breadcrumb Crust and Herbs
Tender escargot baked under a crispy, herbed breadcrumb crust with a light sauce drizzle. A quick and elegant appetizer that's surprisingly simple to make.
- Total time
- 20 min
- Servings
- 4
- Calories
- 220
- Protein
- 12g
Ingredients
- 24 pieces canned escargot
- ½ cup breadcrumbs
- 2 cloves garlic
- 4 tbsp butter
- 2 tbsp fresh parsley
- 1 tbsp olive oil
Instructions
- 1
Preheat oven to 400°F. Drain and rinse the 24 escargot pieces, then pat dry with paper towels.
- 2
Melt 2 tbsp butter with 1 tbsp olive oil in a small skillet over medium heat. Add 2 minced garlic cloves and cook until fragrant, about 1 minute.
- 3
Stir in the escargot and cook for 2 minutes, until they start to sizzle. Remove from heat and let cool slightly.
- 4
In a small bowl, mix 0.5 cup breadcrumbs with 2 tbsp chopped parsley and 2 tbsp melted butter until crumbly.
- 5
Arrange escargot in a baking dish, spoon the breadcrumb mixture over each, and bake for 8-10 minutes until the crust is golden and crisp. Serve hot with any pan juices drizzled over.
Tools you’ll need
- small skillet
- baking dish
- small bowl
- knife
- cutting board
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