Makes: 24 servings

30-45 minutes


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  • 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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