Crispy Cantal snails for the aperitif

Above all, I wish you a wonderful 2017. I sincerely hope that it can bring everyone the best.

A new year that is beginning is also an opportunity to take stock of the past. I hope my blog and my recipes have brought you some joy and pleasure.
Thanks to him, I had a number of opportunities that allow me to start believing in myself and in what I do.
My year was also made up of encounters, exchanges and discoveries.

The recipe that I am giving you today perfectly illustrates these exchanges. In 2016, I was present twice on the remarkable sites of taste, in Salers, then in Méréville. The opportunity to meet the producers and the heads of the republic. From there, I brought back the idea of ​​crispy appetizer bites made from snails, Cantal cheese andBillom’s black garlic. Snails come from Snail garden. Isabelle cooks them in a crispy shell and I love the idea of ​​being able to eat them all.

For New Year’s Eve, I prepared a crispy shell made from sheets of filo, which I simply garnished with an snail and Cantal cheese in between. A little passage in the oven, a little black garlic and it’s ready to be tasted.
Everyone liked it a lot, even those who aren’t big snail lovers.

Crispy Cantal snails for the aperitif:

1 package of filo sheets (10 sheets)
50g butter
40 snails in broth
100 g cantal in-between
salt pepper
black garlic

Start by making the filo shells.
Place two sheets on top of each other and cut them into 8 strips widthwise.
Cut a first strip in half and cross it.
Butter, then line a small silicone mould.
Do this until you have 40 shells. It’s a bit long to do, but it’s worth it!

Place a snail in each.
Salt and pepper.
Cover with a small slice of cheese.
Butter the top.

Keep in cool until serving.

Preheat the oven to 180°C.
Cook for about 12 minutes. The cheese should be melted and the filo golden.

As a final touch, add a piece of black garlic.
Serve immediately.



To finish: black garlic is not essential but it’s the little extra touch. I told you about it here

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