Tuto pain: le pliage escargot pour une mie très aérée

Preheat the oven to 375°F.

Melt butter in a skillet over medium heat.

Add minced garlic and shallots; sauté until fragrant, about 2-3 minutes.

Stir in chopped parsley, salt, and black pepper; cook for another minute.

Add escargot to the skillet, mixing well to coat with the butter mixture.

Slice the French bread in half lengthwise.

Drizzle the cut sides of the bread with olive oil and lemon juice.

Spread the escargot mixture evenly over the bread halves.

Sprinkle Parmesan cheese and bread crumbs on top.

Add a pinch of herbs de Provence for flavor.

Place the bread on a baking sheet and bake for 15-20 minutes until golden.

Remove from the oven and let cool slightly before slicing.

Serve warm as an appetizer or side dish.

Spice Level:

Allergens