Garlic Butter Escargot Bites
Delight your taste buds with these decadent Garlic Butter Escargot Bites that offer a gourmet experience without the fuss of traditional shells. Using Roland brand canned snails for convenience, this recipe marries the rich flavor of garlic and fresh parsley with the luxurious texture of butter, all served on perfectly toasted baguette slices. Ideal for dinner parties or special occasions, these escargot bites are a crowd-pleaser that will leave your guests craving more. With just a few simple steps, you’ll create an impressive appetizer that showcases the elegance of European cuisine.
N/A
Servings
300
Calories
5
Ingredients
Ingredients
large snails
24 (drained and patted dry)
garlic
1-2 tablespoon (minced (adjust to taste))
fresh parsley
1 tablespoon (finely chopped)
butter
3 tablespoons (unsalted, melted)
soft crusted baguette
1 (sliced diagonally)
Instructions
1
Begin by melting the butter in a sauté pan over low heat, ensuring it doesn’t brown.
2
Once the butter is fully melted, add the finely chopped parsley and minced garlic. Allow this mixture to sit uncovered on low heat for 10 to 15 minutes, letting the flavors meld beautifully.
3
While the butter is flavor infusing, carefully pat the canned snails dry with a paper towel and set aside.
4
After the resting time, increase the heat slightly to medium and add the snails to the flavored butter. Sauté the snails for about 5 minutes, stirring constantly to ensure even coating and warmth.
5
Remove the snails from the pan and set aside, leaving the garlic butter in the pan.
6
Slice the baguette on a diagonal into 12 desired slices, about 1/2 inch thick for ideal toastiness.
7
Take the sliced baguette and dip one side into the remaining butter in the pan, ensuring that each piece gets a solid coating.
8
Arrange the buttered slices on a baking sheet, buttered side down, and place them under the broiler for 2-3 minutes, or until they achieve a light golden toast.
9
Once toasted, remove the bread from the oven and place two snails on each slice, ensuring an appealing arrangement.
10
Return the baking sheet to the broiler for an additional 2 minutes, watching closely to prevent burning.
11
Remove from the oven, transfer to a beautiful serving platter, and serve immediately while warm for the best experience.
Nutrition Information
22.5g
Fat
15g
Carbs
11g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Garlic Butter Escargot Bites?
Garlic Butter Escargot Bites are a decadent appetizer consisting of snails sautéed in a garlic and parsley butter mixture, served on toasted baguette slices.
Which brand of snails is recommended for this recipe?
The recipe suggests using Roland brand canned snails for convenience.
How many snails are needed to make this recipe?
You will need 24 large snails that have been drained and patted dry.
What type of bread is best for Escargot Bites?
A soft crusted baguette is recommended for this recipe.
How much garlic should I use?
You should use 1 to 2 tablespoons of minced garlic, depending on your personal taste preference.
What is the first step in preparing the garlic butter?
Begin by melting 3 tablespoons of unsalted butter in a sauté pan over low heat, ensuring it does not brown.
How long should the garlic and parsley infuse in the butter?
The mixture should sit uncovered on low heat for 10 to 15 minutes to let the flavors meld.
How do I prepare the canned snails before cooking?
Carefully pat the canned snails dry with a paper towel and set them aside.
How long do I sauté the snails in the butter?
Sauté the snails for about 5 minutes over medium heat, stirring constantly.
How should I slice the baguette?
Slice the baguette on a diagonal into 12 slices, each about 1/2 inch thick.
How do I apply the butter to the bread?
Dip one side of each baguette slice into the remaining garlic butter in the pan.
How should the bread be arranged on the baking sheet for broiling?
Arrange the slices buttered side down on the baking sheet.
How long should the bread be broiled initially?
Broil the bread for 2 to 3 minutes or until it reaches a light golden toast.
How many snails go on each piece of bread?
Place two snails on each toasted slice of baguette.
Is there a second broiling step?
Yes, return the bread with the snails to the broiler for an additional 2 minutes.
What is the calorie count for this dish?
This recipe contains approximately 300 calories.
What are the nutritional macros for these escargot bites?
The dish contains 22.5g of fat, 15g of carbohydrates, and 11g of protein.
Is this recipe considered difficult?
No, it is described as an easy recipe that provides a gourmet experience without the fuss of traditional shells.
What type of cuisine is this dish?
This dish is a showcase of elegant European cuisine.
Should the butter be salted or unsalted?
The recipe calls for 3 tablespoons of unsalted melted butter.
Do I need fresh or dried parsley?
The recipe specifies using 1 tablespoon of finely chopped fresh parsley.
What tags are associated with this recipe?
Tags include escargot, appetizer, european cuisine, garlic butter, gourmet, snails, party food, fancy bites, and easy recipe.
Can I serve this at a party?
Yes, it is ideal for dinner parties or special occasions and is a crowd-pleaser.
Why should the butter be kept on low heat during infusion?
Low heat ensures the butter does not brown while allowing the garlic and parsley flavors to meld.
How should the final dish be served?
Transfer to a serving platter and serve immediately while warm for the best experience.
What is the ingredient count for this recipe?
There are 5 primary ingredients used in this recipe.
Should I leave the garlic butter in the pan after sautéing the snails?
Yes, remove the snails but leave the garlic butter in the pan to coat the bread slices.
What should I watch for when broiling?
Watch the bread closely to prevent it from burning while under the broiler.
Does this recipe use traditional snail shells?
No, it uses canned snails served on bread, avoiding the fuss of shells.
How many servings does this recipe make?
The recipe produces 12 baguette slices, each topped with two snails.