Tartines with snails and Comté cheese

Serves 8

Prep time : 10 mins

Cook time : 10 mins

Ingredients

8 Slices of bread

1 Dozen Romanzini Burgundy snails

16 Cherry tomatoes

Walnut halves

Grated Comté cheese

1 clove of garlic

25g Butter

1 Glass of Yellow Wine

---

Method

Lightly toast the slices of bread and rub them with the garlic.

Fry the snails in the butter over a high heat for 5 minutes, then deglaze with the wine. Drain.

Cut the cherry tomatoes into 4 and roughly crush the walnuts.

Place pieces of tomato, 3 snails, a few walnuts and grated Comté cheese on each slice of bread.

Grill for 7 minutes.

Serve as is for an aperitif or with a salad for a light and tasty starter!