Description

Craving a show-stopping appetizer that’s perfect for holiday gatherings or casual parties? Crispy Baked Boursin with Tangy Cranberry Sauce delivers a warm, melty Boursin cheese round encased in a golden, herb-crusted exterior, paired with a vibrant, ruby-red cranberry sauce.

Ingredients

Scale

Cheese

All-purpose flour, for dredging: Helps the coating adhere.
1 large egg: Binds the breadcrumb coating.
Pinch kosher salt: Enhances egg wash flavor.
1 cup panko breadcrumbs: Creates a crispy, golden crust.
1 tablespoon unsalted butter, melted: Adds richness to the crust.
¼ cup chopped fresh Italian parsley: Adds fresh, herbaceous flavor.
¼ cup chopped fresh chives: Contributes a mild oniony note.
2 teaspoons fresh thyme leaves, chopped: Infuses aromatic depth.
1 teaspoon grated lemon zest: Brightens the crust.
One 5.2-ounce round soft cheese with garlic and fine herbs (e.g., Boursin): The creamy, flavorful star.

Cranberry Sauce

1 cup whole berry cranberry sauce: Provides sweet-tart flavor.
2 tablespoons red wine vinegar: Adds tangy depth.
1 teaspoon ground coriander: Enhances with warm, citrusy notes.
1 teaspoon fresh thyme leaves, chopped: Adds herbaceous freshness.
1 teaspoon kosher salt: Balances sweetness.
¼ teaspoon crushed red pepper flakes: Adds a subtle kick.

For Serving

Crackers and/or crudité: For dipping and scooping (e.g., baguette slices, gluten-free crackers, carrots, celery).

Why These Ingredients Matter

Boursin Cheese: Delivers a creamy, garlicky, herb-packed center that melts beautifully.
Panko Breadcrumbs: Create a light, ultra-crispy coating.
Fresh Herbs and Lemon Zest: Elevate the crust with bright, aromatic flavors.
Cranberry Sauce: Balances the richness with a tangy, sweet contrast.

Substitutions and Variations

Boursin Cheese: Substitute with other soft herb cheeses (e.g., herbed goat cheese or cream cheese mixed with herbs).
Panko Breadcrumbs: Use regular breadcrumbs or gluten-free panko; crush cornflakes for a different crunch.
Egg: For vegan, use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) or aquafaba.
Butter: Swap with olive oil or plant-based butter for vegan.
Cranberry Sauce: Use homemade or canned; substitute with raspberry or pomegranate sauce for a twist.
Red Wine Vinegar: Replace with apple cider vinegar or balsamic vinegar.
Vegan Option: Use vegan soft cheese (e.g., cashew-based), plant-based butter, and a flax egg.
Gluten-Free: Use gluten-free panko or breadcrumbs and gluten-free crackers for serving.
Flavor Variations:
- Spicy Baked Boursin: Increase red pepper flakes to ½ teaspoon in the sauce.
- Citrus Herb Boursin: Add 1 teaspoon orange zest to the breadcrumb mixture.
- Sweet and Spicy Sauce: Add 1 tablespoon honey to the cranberry sauce.
- Nutty Crust: Mix 2 tablespoons chopped almonds or pecans into the breadcrumbs.

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Instructions

Step 1: Gather and Prep

Gather all ingredients: flour, 1 large egg, pinch kosher salt, 1 cup panko, 1 tablespoon melted butter, ¼ cup parsley, ¼ cup chives, 2 teaspoons thyme, 1 teaspoon lemon zest, one 5.2-ounce Boursin round, 1 cup cranberry sauce, 2 tablespoons red wine vinegar, 1 teaspoon coriander, 1 teaspoon thyme, 1 teaspoon kosher salt, ¼ teaspoon red pepper flakes, and crackers/crudité for serving.
Line a baking sheet with parchment paper.
Set up three shallow bowls: one with flour, one with the egg beaten with a splash of water and a pinch of salt, and one with panko.

Tip: Use wide, shallow bowls for easy dredging; keep the Boursin cold for easier handling.

Step 2: Prepare the Cheese Coating

In the panko bowl, drizzle 1 tablespoon melted butter and toss to coat.
Add ¼ cup chopped parsley, ¼ cup chopped chives, 2 teaspoons chopped thyme, and 1 teaspoon lemon zest to the panko. Toss well to combine.
Dredge the Boursin round in the flour, coating thoroughly.
Dip in the egg mixture, letting excess drip off.
Coat in the panko mixture, pressing gently to adhere.
Dip in the egg again, then coat in panko a second time for a thick, crispy crust.
Place the coated Boursin on the prepared baking sheet and freeze for at least 2 hours (or up to 2 days).

Tip: Double-coating ensures a sturdy, crispy crust; freeze to maintain shape during baking.

Step 3: Make the Cranberry Sauce

In a small saucepan, combine 1 cup whole berry cranberry sauce, 2 tablespoons red wine vinegar, 1 teaspoon ground coriander, 1 teaspoon chopped thyme, 1 teaspoon kosher salt, and ¼ teaspoon red pepper flakes.
Bring to a simmer over medium heat, whisking to combine.
Simmer for 2-3 minutes until slightly thickened.
Let cool and transfer to a serving bowl. Refrigerate if making ahead (up to 2 days).

Tip: Whisk while simmering to blend flavors; taste and adjust salt or vinegar for balance.

Step 4: Bake the Cheese

Preheat the oven to 425°F (218°C) with a rack in the middle position.
Transfer the frozen Boursin (on the baking sheet) to the oven.
Bake for 25-30 minutes, until the crumbs are crisp and golden all over.

Tip: Bake directly from frozen for best results; check at 25 minutes to avoid overcooking.

Step 5: Serve

Use a wide spatula to transfer the baked Boursin to a serving platter.
Arrange with crackers and/or crudité (e.g., carrot sticks, celery, baguette slices).
Serve the cranberry sauce on the side for dolloping or dipping.
Enjoy warm for the best melty texture.

Tip: Serve immediately for optimal creaminess; the cheese will firm up as it cools.