Melt 1 tbsp butter in a pan, then add shallot and saute until they soften. Lastly add snails for about 2 minutes.
In a food processor or blender, add 5 tbsp butter, garlic, parsley, and white wine. Pulse until it all comes together to make a garlic butter.
Place one snail in each escargot compartment and cover with about ½ tsp or so of the garlic butter mixture. Then, sprinkle each snail with a little bit of breadcrumbs.
Bake at 375 degrees for 10-15 minutes until they brown.
Cut a baguette into slices about ¼ inch thick (make as many slices as you have snails). Lay the pieces of bread on a cookie sheet.
Melt 4 tbsp of butter in the microwave. Use a pastry brush to brush the top of the bread with butter.
When the snails come out of the oven, set them aside. Turn the oven to a broil. Place your cookie sheet with the bread in the oven with the door slightly ajar. Broil the bread until it toasts. Watch it closely as it is easy to burn while broiling.
When the bread is toasted, serve the snails with the toast. Enjoy!