Cook the herb butter from the ingredients listed, form into a roll and wrap in foil to set in the refrigerator.
Cut the fresh bread into finger-thick slices and place them on fireproof plates.
Press 6 indentations in each slice, fill each with a snail and cover with a slice of herb butter. Bake in a heated oven at 200 °C for 15 minutes.
Serve with a Weisshebst from the Kaiserstuhl region.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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