Escargots au Gratin with Tomato Butter
INGRÉDIENTS :
24 cooked escargots, canned, well rinsed and drained
150 to 200 g Raclette de Compton cheese
125 g unsalted butter, softened
4–5 sun-dried tomatoes, finely chopped
1 small garlic clove, very finely chopped
1 tbsp chopped fresh parsley
Freshly ground pepper
PRÉPARATION :
In a bowl, mix the butter with the sun-dried tomatoes, garlic, parsley and pepper. Taste and adjust if needed. Set aside at room temperature.
Preheat the oven to 400 °F or set it to broil.
Place a small knob of the compound butter at the bottom of each well in the escargot dish.
Add one escargot to each well.
Generously top with Raclette de Compton cheese.
Bake for about 6 to 8 minutes, until the cheese is fully melted and lightly golden.
