Garlicky, buttery goodness!


  • 24 escargot
  • 1/2 stick softened butter
  • 1/8 tsp fresh ground black pepper
  • 2 cloves garlic – minced
  • 1/2 paper thin slice of onion – minced
  • 2 slices bacon – cooked but not crisped
  • 1 french baguette
  • 4 oz fresh grated parmagiano-reggiano cheese


  1. Pre-heat oven to 350
  2. Thouroughly mix butter, garlic, onion and pepper
  3. Fry the bacon to render the fat. Place a drop or two of the fat into each depression of the baking dishes and if you wish a teeny tiny piece of bacon.
  4. Snack on the remaining bacon while cooking!
  5. Rinse and pat the escargot dry
  6. Pack an escargot with the butter mixture into each baking dish hole
  7. Divide the cheese equally and cover each dish completely
  8. Place the baguette in the oven with the escargot and bake about 12-15 minutes until cheese is bubbling and browning on top
  9. Remove the escargot
  10. Slice the baguette into 1/2″ pieces on the bias
  11. Serve together using the baguette to sop up the remaining butter sauce

And just one more thing…

Farming the Helix specie of escargot is a $300 million/year business. Push that image of your common garden slug out of your mind. These are the Kings of the snail world!