Chef Matthew Moreau from Pop Bistro
shares this delicious appetizer with eastendnoise.

serves 1

9 large escargots
5 cloves of roasted garlic or garlic confit
5 basil leaves (chopped fine)
½ tomato (cubed)
1 TBSP olive oil
1 TBSP butter
Salt and pepper to taste

Sauté all of the above items until tomatoes are soft, then deglaze with ¼ cup white wine. Reduce.

Add another ½ TBSP butter and emulsify into sauce.

Serve in a bowl over toasted baguette.
Garnish with a green such as basil leaves.