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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.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer
Servings 8

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.
Keyword Escargot, Garlic, Lemon Toast