Escargot [0000982] Ingredients: 12-16 gluten-free canned escargot 2 tablespoons gluten-free unsalted butter 2 cloves garlic, minced 1 tablespoon fresh parsley, finely chopped 1/2 teaspoon fresh thyme leaves (or dried thyme) 1/2 teaspoon gluten-free lemon juice Salt and black pepper to taste Gluten-free baguette or bread, for serving Escargot serving dishes or escargot plates (if available) Instructions: Preheat your oven to 350°F (175°C). Rinse the canned escargot thoroughly under cold water to remove any residual brine. In a small saucepan over low heat, melt the gluten-free unsalted butter. Add the minced garlic to the melted butter and sauté for about 1-2 minutes until it becomes fragrant. Be careful not to brown the garlic. Stir in the fresh parsley and fresh thyme leaves (or dried thyme) into the garlic and butter mixture. Cook for an additional 1-2 minutes. Add the gluten-free lemon juice, salt, and black pepper to the saucepan. Stir to combine. Place each escargot into the individual wells of your escargot serving dishes or escargot plates. If you don't have these dishes, you can use a regular baking dish. Spoon the garlic and herb butter mixture evenly over the escargot. Place the escargot dishes or baking dish in the preheated oven and bake for 12-15 minutes, or until the escargot is heated through and the butter is bubbling. While the escargot are baking, you can toast slices of gluten-free baguette or bread in the oven or on a stovetop griddle. Remove the escargot from the oven when they are done and serve them immediately, along with the toasted gluten-free baguette or bread for dipping into the flavorful garlic herb butter. Enjoy your gluten-free French Escargot as a classic and indulgent appetizer!