Creamy snails on toast

By August 14, 2018All Recipes, Finger Foods, Starter

Creamy snails on toast


  • 60 ml butter
  • 8 spring onions, sliced
  • 3 cloves garlic, thinly sliced
  • 2 x 200 g cans GOLDCREST escargots snails in brine, drained
  • Juice of half a lemon
  • A few sprigs thyme
  • 125 – 180 ml cream
  • GOLDCREST salt and black pepper
  • 4 slices ciabatta – toasted and buttered
  • Grated Parmesan


Heat the butter and fry the spring onions and garlic until golden and soft. Add the snails and fry briefly. Add the lemon juice, thyme and seasoning to taste. Simmer until slightly thickened. Serve on buttered toast and sprinkle with Parmesan.

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