7 oz. can of very large escargot (I like Roland)
8 oz. creamy havarti, shredded
2 tablespoons unsalted butter
2 cloves garlic, minced
2 tablespoons chopped scallions
In a small baking dish or cassoulet scatter escargot & pieces of butter.
Sprinkle minced garlic throughout dish.
Top with shredded havarti & chopped scallions.
Bake in 350 degree oven until edges begin to brown & cheese is melted & bubbly.
Serve with a crusty bread, such as a baguette.
Pairs Well With
A favorite appetizer from M's Pub in Omaha - our own version created to mimic it's wonderfulness!