Classic Escargot & Pernod Butter Crostini

A luxurious appetizer featuring tender escargot sautéed in a rich, traditional garlic-parsley butter, elevated by a subtle hint of anise from Pernod. Served atop a crisp baguette slice, this crostini delivers a bite of classic French bistro elegance and savory indulgence. The combination of the crisp bread, the tender mollusk, and the fragrant, melting butter creates a truly unforgettable experience.

Seafood

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

Method

Preheat oven to 375°F (190°C). Brush baguette slices with olive oil and toast for 8 minutes
minutes until golden and crisp. Set aside.
In 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*.
In a small skillet over medium heat, melt half of the garlic
herb butter. Add the drained escargot and sauté for 2 minutes
minutes. Deglaze the pan by adding the Pernod and cook until the liquid has completely evaporated.
Stir in the remaining garlic
herb butter until melted and the escargot are fully coated and glistening.
Spoon the warm escargot mixture onto the toasted crostini slices, garnish with a sprinkle of Parmesan cheese (if using), and serve immediately.

Chef's Tip & Pairing

For a perfect pairing, serve this rich, garlicky crostini with a crisp, dry white wine like a Sancerre or a classic French Chablis, as their high acidity will cut through the butter's richness.

From the Tini Crostini Collection