Pâtés..Tapenades..

You could make little Palmiers..

Check the site below.
BRIE CRISPS
4 oz Brie, rind removed, room temperature
1 stick butter, room temperature
2/3 cup flour
2 generous dashes cayenne, or to taste
1/8 tsp salt
Paprika

combine the cheese & butter in a food processor & mix until creamy. Add the flour, cayenne & salt & blend until the dough almost forms a ball in the processor. Shape into a 2" thick cylinder & wrap tightly in plastic wrap. Refrigerate overnight. Slice the dough into 1/4" rounds, place 2" apart on a cookie sheet & bake in a preheated 400° oven for 10-12 minutes or until the edges are brown. Cool on a rack. Sprinkle w/paprika.~~Beyond Parsley

Here is a link that might be useful: French Appetizers

Mini toast cups can be made a head of time and the sauce with the escagot can be made ahead and reheated at the last minute to fill the cups. I make these mini size just big enough to hold one escargot and I've made them slightly larger to serve as a

Ann

Home Cookin Chapter: Recipes From Thibeault's Table

Escargot In Mini Toast Cups
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1 loaf of white bread
1/4 cup melted butter
1 can escargot (36 to 50 size)
1/2 cup dry white wine
1/2 cup chicken broth
2 shallots
2 teaspoons fresh thyme (or 1/2 teaspoon dried)
1 bay leaf
1 cup whipping cream
2 cloves of garlic
salt and pepper
1/4 cup butter
2 tablespoons chopped fresh parsley
. preheat oven to 400°
Cut crusts off bread and roll out very thin. cut 2 inch rounds and fit
each round gently into a well buttered 1 1/4 muffin tin.
Brush tops of rounds with melted butter and bake them for 10 minutes or
until edges are golden brown. Remove from tins and cool.
In a medium sauce pan combine wine, chicken stock and shallots, thyme
and bay leaf. Bring to a boil and reduce liquid to 1/3 cup. Stir in
cream, garlic, salt and pepper. Reduce liquid to 1/2 cup. Add escargot.
Remove bayleaf and stir in butter.
Fill each croustade with 1 or 2 escargot and some of the sauce.
Sprinkle with minced parsley.