Snail Tapenade

Serves 6

Prep Time : 10 mins

Ingredients

230g of Escargots Romanzini

100g Dried Tomatoes

50g Walnut kernels

2 tbsp. Almond powder

1 Garlic Clove

2 tbsp Olive oil

Chives

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method

Blend all the ingredients together, except the chives, until you have a coarse purée.

Spread the tapenade on toast or toasted bread, add a sun-dried tomato and a sprinkling of chives for decoration!