- 24 cherry tomatoes
- 10 dozen snails
- 5 cloves of garlic
- 3 sprigs of thyme
- 3 bay leaves
- 3 branches of Rosemary
- Salt, pepper
Recipe by our partner blogger
Au palmarès de la gourmandise
Preheat the oven to 180° C.
1. Wash tomatoes well, then scoop out the pulp.
2. Peel the garlic. Wash, dry and chop parsley.
3. Crush the butter in a bowl with a fork, add the garlic, a teaspoon of mustard, parsley, almond powder, salt and pepper, well mix everything.
4. Take a baking plate, fill each tomato with a snail, garlic butter, and a pinch of powdered almonds.
Add in the plate thyme, rosemary, laurel to perfume.
Bake in the oven for 5 minutes, then put under the grill for 1 minute for a nice made au gratin look.
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