Q1: Why do I have to freeze the cheese before I bake it?

This seems like a long step. This is the single most important, non-negotiable step for a successful result! If you try to bake the breaded cheese when it is fresh, the cheese inside will melt and explode out of the crust long before the breading has had a chance to get crispy and golden brown. Freezing the cheese solid is the secret that allows the outside crust to bake to a perfect, crispy finish while the inside just gently melts into a warm, gooey center.

Q2: What is Boursin cheese?

Boursin is a popular brand of Gournay cheese, which is a soft, creamy, spreadable cheese that originated in Normandy, France. The most classic and famous flavor, which we use in this recipe, is Garlic & Fine Herbs . It is known for its crumbly-yet-creamy texture and its delicious, savory flavor.

Q3: Can I make this with regular breadcrumbs instead of panko?

You can, but the final texture of the crust will be different. Panko breadcrumbs are made from a special type of crustless bread, and they are ground into large, flaky shards rather than fine crumbs. This means they absorb less oil, stay crispier for longer, and create a much lighter, airier, and crunchier crust than regular breadcrumbs.

Q4: Can I prepare the breaded, frozen cheese ahead of time?

Yes, absolutely! This is what makes this such a fantastic party appetizer. You can prepare the breaded Boursin through the end of the freezing step, then wrap the frozen, breaded disc tightly in plastic wrap and foil. It can be stored in the freezer for up to one month , ready to be baked from frozen whenever you need an impressive, last-minute appetizer.

Q5: Why do you double-dredge the cheese?

Double-dredging—or coating the cheese in the egg and breadcrumb mixture twice—is the secret to creating a thick, sturdy, and extra-crispy crust . This thick crust is essential for providing a strong enough barrier to contain all of that delicious, molten cheese as it bakes, preventing any leaks or blowouts.

The Best Easy & Crispy Baked Boursin Appetizer

An elegant and impressive appetizer, this recipe features a whole round of soft, garlic-and-herb cheese, such as Boursin, which is double-coated in a flavorful panko breadcrumb mixture seasoned with fresh herbs and lemon zest. The coated cheese is frozen solid and then baked until the exterior is golden brown and crispy, and the inside is warm and gooey. It is served with a tangy, homemade cranberry sauce for dipping and crackers or crudité.

Author: Evelyn
Prep Time: 20 minutes
Cook Time: 33 minutes
Total Time: 2 hours 53 minutes (includes freezing time)
Yield: 4-6 servings 1x
Category: Appetizer
Method: Baking, Simmering
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Cheese:
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 (e.g., Boursin)
For the Cranberry Sauce:
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
For Serving:
Crackers and/or crudité

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Instructions

Coat the Cheese: Set up a breading station with three shallow bowls. Place flour in the first. In the second, beat the egg with a splash of water and a pinch of salt. In the third, toss the panko breadcrumbs with the melted butter, parsley, chives, thyme, and lemon zest.
Dredge the entire cheese round in the flour, then coat it in the egg wash, letting the excess drip off. Finally, dredge it thoroughly in the breadcrumb mixture.
Repeat the process, coating the cheese in the egg and then the breadcrumbs a second time to ensure it is well-coated.
Place the coated cheese on a parchment-lined baking sheet and freeze for at least 2 hours, until solid.
Make the Cranberry Sauce: While the cheese freezes, combine the cranberry sauce, vinegar, coriander, thyme, salt, and red pepper flakes in a small saucepan.
Bring the mixture to a simmer over medium heat, whisking to combine, and cook for 2 to 3 minutes until slightly thickened. Let it cool and transfer to a serving bowl.
Bake and Serve: When ready to serve, preheat the oven to 425°F with a rack in the middle position.
Transfer the baking sheet with the frozen cheese to the oven. Bake for 25 to 30 minutes, until the crumbs are crisp and golden all over.
Use a wide spatula to carefully transfer the baked cheese to a serving platter. Serve immediately with crackers or crudité and the tangy cranberry sauce on the side.

Notes

Double-coating the cheese in the egg and breadcrumb mixture is a key step to create a sturdy crust that prevents the cheese from leaking out during baking.
Freezing the cheese until it is solid is a crucial step; do not skip it.
Both the coated, unbaked cheese and the cranberry sauce can be made a day or two ahead of time, making this a great party appetizer.

Nutrition

Serving Size: 1/4 of recipe (cheese only)
Calories: 350-450
Sugar: 15-20 g
Sodium: 900-1200 mg
Fat: 25-35 g
Saturated Fat: 14-18 g
Trans Fat: 0 g
Carbohydrates: 25-30 g
Fiber: 2-4 g
Protein: 10-14 g
Cholesterol: 80-100 mg

Find it online: https://cookupjoy.com/baked-boursin-appetizer/