Classic Escargot & Pernod Butter Crostini

Ingredients

• •baguette, sliced into 1/2-inch thick rounds
• •oz unsalted butter, softened
• •cloves garlic, minced
• •1/4 cup fresh parsley, finely chopped
• •can (
• •oz) escargot, drained and rinsed
• •tablespoon Pernod or other anise liqueur
• •Salt and freshly ground black pepper to taste
• •1/4 cup grated Parmesan cheese (optional, for topping)
• •tablespoon olive oil

Prep Steps

1. 1Preheat oven to 375°F (190°C). Brush baguette slices with olive oil and toast for 8 minutes
2. 2minutes until golden and crisp. Set aside.
3. 3In a small bowl, combine the softened butter, minced garlic, and chopped parsley. Season generously with salt and pepper to create the classic *beurre d'escargot*.
4. 4In a small skillet over medium heat, melt half of the garlic
5. 5herb butter. Add the drained escargot and sauté for 2 minutes
6. 6minutes. Deglaze the pan by adding the Pernod and cook until the liquid has completely evaporated.
7. 7Stir in the remaining garlic
8. 8herb butter until melted and the escargot are fully coated and glistening.
9. 9Spoon the warm escargot mixture onto the toasted crostini slices, garnish with a sprinkle of Parmesan cheese (if using), and serve immediately.