Snail Crostini

SNAIL CROSTINI
A very delicious appetizer. Reproduced by permission of Worldwide Recipes.

12	1-inch slices narrow French bread (baguette)	12
12	Large Escargots	12
1/4 lb.	Butter	115 g
2 tbsp	Chopped fresh parsley	25 mL
1 tbsp	Finely chopped garlic	15 mL
1 tbsp	Lemon juice	15 mL
	Salt and freshly ground pepper to taste
1/2 cup(approx)	Heavy cream	125 mL (approx)
Pinch out a small piece of the bread to form a small hollow in the center of each of the slices of baguette and place a snail in each hollow. Combine the butter, parsley, garlic, lemon juice, salt, and pepper in a mixing bowl and beat until light and fluffy. Top each snail with a teaspoon of the butter, sealing them in the bread pockets. Place on a baking sheet and bake in a preheated 400F (200C) oven for 10 minutes, until the butter is hot and bubbling. Meanwhile, combine the remaining butter mixture and cream in a small heavy saucepan over moderate heat and cook until the sauce thickens, about 8 minutes. Drizzle the sauce over the toasts and serve immediately. Serves 4 to 6.

SNAIL CROSTINI