Crispy Baked Boursin with Tangy Cranberry Sauce
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.
Equipment
- 1 Baking Sheet
- 3 Shallow Bowls For dredging ingredients
- 1 Parchment Paper To line the baking sheet
- 1 Whisk For egg and cranberry sauce
- 1 Small Saucepan For cranberry sauce
Ingredients
Main
- All-purpose flour for dredging
- 1 large egg
- Pinch kosher salt
- 1 cup panko breadcrumbs
- 1 tablespoon unsalted butter melted
- 1/4 cup chopped fresh Italian parsley
- 1/4 cup chopped fresh chives
- 2 teaspoons fresh thyme leaves chopped
- 1 teaspoon grated lemon zest
- One 5.2-ounce round soft cheese with garlic and fine herbs such as Boursin
- 1 cup whole berry cranberry sauce
- 2 tablespoons red wine vinegar
- 1 teaspoon ground coriander
- 1 teaspoon fresh thyme leaves chopped
- 1 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper flakes
- Crackers and/or crudité for serving
Instructions
- 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.
Notes
For optimal crispiness, ensure the Boursin is thoroughly frozen before baking – this prevents it from melting too quickly and allows the panko to brown perfectly. The double breading technique is crucial for a robust crust. When preparing the cranberry sauce, simmering it gently for just 2-3 minutes is sufficient to meld flavors without over-reducing; a slight whisk ensures a smooth consistency. The beauty of this dish lies in its make-ahead potential, allowing both components to be prepped days in advance, simplifying party execution. Serve immediately after baking to enjoy the melty interior contrasting with the crispy exterior.