Escargot on Garlicky Lemon Toast
This is for my sister-in-law Nancy - she loved escargot, the more garlic the better. You can get escargot in cans nowadays in or out of the shell. I usually serve them on toast points out of the shell. I think it is easier for your guests and far more enjoyable. This is a make-at-the-last-minute item. It is that easy.
Ingredients
- 1 stick Butter
- 1 Finely Diced Shallot
- 2 cloves Minced Garlic (or more if you like)
- ½ cup White Wine
- Zest & Juice of One Lemon
- ¼ cup Chopped Flat Leaf Parsley
- Escargot
- Lemon Toast Rounds (prepared separately)
Instructions
- In saucepan place Butter, Shallot, Garlic, White Wine, Lemon Zest and Lemon Juice. Cook until shallots are soft.
- At the last minute before serving add Parsley and Escargot.
- Serve on Lemon Toast Points and add extra garlic.
