escargot & truffle mini bites

Name: Escargot & Truffle Mini Bites
Prep time: 10 min
Cook time: 15 min
Yield: 3
Cuisine: French
Ingredients: 12 - mini athens fillo shells,thawed; 12 - escargot-drained; 5 tablespoon(s) unsalted butter, softened; 1 small black summer truffle, chopped; 2 tablespoon(s) italian parsley, chopped; - zest of 1/2 lemon; 2 - garlic cloves, grated; 1 - shallot, chopped; 1 1/2 tablespoon(s) herb goat cheese; 2 pinch(es) habanero sea salt; 2 tablespoon(s) extra virgin olive oil

(1 RATING)

29 Pinches 2 Photos

Sherri Williams

Crestview, FL

Updated on Jan 8, 2014

If have never had the pleasure of trying escargot before, here is a darn right delicious easy recipe to start off with. Don't be afraid of snails, you will thoroughly enjoy these tasty lil' bites! Cooking with Love & Passion, sw :)

Rate

prep time 10 Min

cook time 15 Min

method Bake

yield 3-4 serving(s)

Ingredients

12 - mini athens fillo shells,thawed
12 - escargot-drained
5 tablespoons unsalted butter, softened
1 small black summer truffle, chopped
2 tablespoons italian parsley, chopped
- zest of 1/2 lemon
2 - garlic cloves, grated
1 - shallot, chopped
1 1/2 tablespoons herb goat cheese
2 pinches habanero sea salt
2 tablespoons extra virgin olive oil

How To Make escargot & truffle mini bites

Step 1

Preheat oven to 375 degrees. Mix ingredients 3-8 in a small bowl *reserve a 1/4 of mixture and mix with goat cheese*. Place Fillo shells on an oven proof cookie sheet. Place equal parts of butter/truffle mixture in the bottoms of shells and place one escargot in each. Top each escargot with the butter/truffle/goat cheese mixture. Bake in oven for 12-15 minutes or until golden brown. Remove from oven and drizzle with olive oil and sprinkle with salt. Enjoy!
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