Appetizer

Escargots à la Bourguignonne en Croûte

Name: Escargots à la Bourguignonne en Croûte
Prep time: 8 min
Cook time: 14 min
Total time: 22 min
Yield: 2 servings
Ingredients: One 7.75-oz can escargots (12 snails), drained and patted dry; 4 sheets phyllo dough, thawed; 3 tablespoons unsalted butter, melted, divided; 4 tablespoons fresh parsley, finely chopped; 3 cloves garlic, minced; 2 tablespoons panko breadcrumbs; 1 tablespoon grated Gruyère or Parmesan; ½ teaspoon sea salt; ¼ teaspoon cracked black pepper; Pinch of Espelette pepper

A playful, beginner-friendly take on classic escargot: tender snails in their traditional garlic-parsley butter, served in crispy phyllo vessels instead of shells, topped with a golden, herbed breadcrumb crust. Decadent yet achievable.

324cal 6gprotein 29gcarbs 21gfat 8min prep 14min cook 2serves

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