• Cooking Time: 15-20 minutes
• Servings: 4-6
• Preparation Time: 10 minutes
• 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

1. In a small baking dish or cassoulet scatter escargot & pieces of butter.
2. Sprinkle minced garlic throughout dish.
3. Top with shredded havarti & chopped scallions.
4. Bake in 350 degree oven until edges begin to brown & cheese is melted & bubbly.
5. Serve with a crusty bread, such as a baguette.

A favorite appetizer from M's Pub in Omaha - our own version created to mimic it's wonderfulness!