Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Crispy Baked Boursin with Tangy Cranberry Sauce
Getting reviews...
- Level: Easy
- Total: 2 hr 50 min (includes freezing time)
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 272
- Total Fat
- 13 g
- Saturated Fat
- 6 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 1 g
- Sugar
- 16 g
- Protein
- 9 g
- Cholesterol
- 60 mg
- Sodium
- 252 mg
This crispy round of baked cheese, with its warm melty interior, makes the perfect party appetizer, especially when paired with a ruby-red cranberry sauce. Both the cheese and the sauce can be prepped a day (or two!) ahead, so it's simple to pull together right before serving. It scales easily for a crowd – arrange two or three rounds on a platter with sauce for dolloping and a variety of crackers and crudité for dipping.
- Level: Easy
- Total: 2 hr 50 min (includes freezing time)
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 272
- Total Fat
- 13 g
- Saturated Fat
- 6 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 1 g
- Sugar
- 16 g
- Protein
- 9 g
- Cholesterol
- 60 mg
- Sodium
- 252 mg
Ingredients
Cheese:
Cranberry Sauce:
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- For the cheese: Spread some flour for dredging in a shallow bowl. Beat the egg in a second shallow bowl with a splash of water and a pinch of salt. Put the panko in a third shallow bowl, drizzle with the butter and toss well to coat. Add the parsley, chives, thyme and lemon zest and toss with the breadcrumbs. Line a baking sheet with parchment.
- Dredge the cheese round well in the flour. Coat in the egg, letting the excess drip back into the bowl. Dredge well in the breadcrumb mixture. Coat once more in the egg, then the breadcrumbs, making sure the cheese is well coated. Place on the baking sheet and freeze until solid, at least 2 hours. (It can also be made and frozen a day or two ahead.)
- For the cranberry sauce: Meanwhile, combine the cranberry sauce, vinegar, coriander, thyme, salt and red pepper flakes. Bring to a simmer and whisk to combine. Simmer over medium until slightly thickened, 2 to 3 minutes. Let cool and transfer to a serving bowl. (The sauce can be made a day or two ahead as well; keep refrigerated until ready to serve.)
- When ready to serve, position an oven rack in the middle of the oven and preheat to 425 degrees F.
- Transfer the baking sheet with the cheese to the middle rack and bake until the crumbs are crisp and golden all over, 25 to 30 minutes. Use a wide spatula to transfer to a serving platter. Serve with crackers or crudité and the tangy cranberry sauce on the side.
Looking for Something Else?
Related Pages
- Grilling and Summer How-Tos
- Party-Ready Cheese Balls and Cheese Logs
- Redder Than Red Cranberry Sauce
- Holiday Berry Meringue Wreath
- 21 Graduation Party Appetizers the Whole Crew...
- Easy 3-Ingredient Appetizers
- Baked Cranberry Sauce
- Leg of Venison with Cider-Baked Apples, Red Chard...
- Baked Fresh Ham with Apple-Cranberry Sauce