Even if you think all French people sound like this or you still call French fries "freedom fries," you should learn to love escargot.

Yes, escargot is made with snails. You have to work past that, because if you do you'll experience one of the 10 foods every man must eat before he dies. You'll realize that their meat is only slightly chewy, hardly slimy, and overwhelmingly delicious. Don't worry, because in a dish of escargot, large amounts of butter and garlic provide backup, creating an appetizer that tastes like the best garlic bread you've ever had, plus protein.

So even if you don't know what the hell Bastille Day is (it's a French celebration of national pride), reconsider the French—or at least their escargot.

Escargot in Garlic & Parsley Butter Toasts
Recipe by Phillippe Bertineau, executive chef of Benoit in New York City

What you'll need:
1 challah or whole wheat roll
1 4-ounce can snails (about 14 to 18 snails), roughly chopped
2 Tbsp butter, brought to room temperature
1 Tbsp chopped flat Italian parsley
1 tsp chopped tarragon
2 cloves garlic, minced
1 small shallot, minced
Sea salt and freshly ground black pepper, to taste

How to make it:
1. Preheat your oven to broil. Halve the roll with knife, and then halve each half again so that you have four pieces of bread about ½-inch thick. Place the bread slices on a baking sheet. Evenly distribute the chopped snails on top of the bread slices.
2. In a small bowl mix together the butter, parsley, tarragon, garlic, shallots, salt, and pepper. Spoon the butter mixture evenly atop the snails. Broil the escargot toasts until the butter melts and the bread crisps slightly, 4 to 6 minutes. Makes three servings, as an appetizer. 

Via: Celebrate Bastille Day With Escargot