Round Flat Bread topped with Snails and Garlic Butter

Flat bread with snails and garlic butter

A new twist to a classic recipe.  Snails in garlic butter served on top of a flat round of homemade rustic bread.  Toasted in the oven till golden brown and served piping hot.  If you love Escargot, this recipe is for you.

Round Flat Bread topped with Snails and Garlic Butter


  • 1 round flat bread (see A Simple Focaccia)
  • 20 prepared snails (see PREPARING ESCARGOT)
  • 1/2 cup of butter
  • 2 tablespoons minced green-onion tops or chives
  • 1 -3 garlic cloves, pressed
  • 3 tablespoons finely chopped parsley
  • grated mozzarella cheese
  • Salt and pepper


Chop  snails into small bits and set to one side.  Cream butter until soft.  Mix in green-onions, garlic, and parsley.  Season with salt and pepper.  Mix until well blended.  Makes about 1/2 cup.  Spread the garlic butter over the under side of the flat bread.  Sprinkle the chopped snails on top.  Put in the oven (220 °C or 420 °F) for about 15 minutes, just enough time needed for the butter to begin bubbling.  Top with a little grated mozzarella cheese.  Serve immediately.