Garlic Escargot with Goat Cheese, Fennel and Bacon-Stuffed Mushrooms

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This was a fabulous recipe and a big hit at my tapas dinner party. I made some slight modifications to the garlic butter though. I added fresh taragon (about 1/4 cup and a couple of tablespoons of white wine to add more depth to the butter. I didn't quiet have enough goat cheese so I added a bit of parmigiano reggiano to make up the difference and it worked out perfectly. I salted and peppered the mushrooms just a bit before putting in the oven too. I used custard-sized ramekins as my baking dish and it worked out perfectly. After my compound butter was chilled I sliced the rounds about 1/4 inch thick and placed about 3 rounds on top of everything in my ramekin. I highly recommend this recipe and wished I had actually seen Emeril do it!

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I made this escargot dish for an appetizer and everyone loved it! I had to hold back the fact that they were eating snails, but everyone loved it. Everyone wanted the recipe. I will definetely make this again!