Snail Croustades

  • 1 loaf white bread, cut to 1" slices, crusts removed, then cut into quarters
  • melted butter
  • 24 large canned snails, rinsed, drained, chopped roughly
  • 1/2 cup dry vermouth
  • 1/2 cup chicken stock
  • 1 scallion, minced
  • 1/2 tsp dry thyme
  • 1/4 tsp dry tarragon
  • 2/3 cup light cream
  • 2 tbsp parsley
  • 1 tsp cognac
  • salt and pepper
  1. Preheat the oven to 350 F.
  2. Press your thumb into the centre of each piece of quartered bread to make a small hollow.
  3. Brush with some melted butter and arrange on a baking sheet.  Bake until golden.  Set aside.
  4. Combine the vermouth, stock, scallion, thyme, and tarragon in a saucepan.  Boil until reduced to 3 tbsp.
  5. Add the cream and reduce by half.  Stir in the snails and heat through and then add 1 tbsp of butter.
  6. Stir in the parsley, cognac, and then season with salt and pepper.
  7. Spoon onto the croustades.

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