Difficulty: Easy
Servings: 4 to 6
Nutritional Info (per serving): Calories 272, Total Fat 13 g, Saturated Fat 6 g, Carbs 31 g, Fiber 1 g, Sugar 16 g, Protein 9 g, Cholesterol 60 mg, Sodium 252 mg
Total Time: 2 hours 50 minutes (including freezing)
Active Prep Time: 20 minutes

This crunchy baked cheese disc with a gooey center is an ideal appetizer for gatherings, especially when served with a bright red cranberry sauce. Both components can be prepared up to a couple of days before, making last-minute assembly quick and easy. It also scales well for larger groupssimply arrange multiple rounds on a platter alongside the sauce for spooning and an assortment of crackers and fresh veggies for dipping.

Difficulty: Easy
Servings: 4 to 6
Nutritional Information per Serving: 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
Total Time: 2 hr 50 min (includes freezing time)
Active Time: 20 min

Ingredients

Cheese:

All-purpose flour, for dredging
1 large egg
Pinch of kosher salt
1 cup panko breadcrumbs
1 tablespoon unsalted butter, melted
1/4 cup fresh Italian parsley, chopped
1/4 cup fresh chives, chopped
2 teaspoons fresh thyme leaves, finely chopped
1 teaspoon grated lemon zest
One 5.2-ounce soft cheese round with garlic and herbs, like Boursin

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
Crackers and/or fresh vegetables for serving

Directions

Start by placing flour into a shallow dish for dredging. In a second dish, whisk the egg with a little water and a pinch of salt. In a third bowl, add the panko breadcrumbs and drizzle with melted butter, stirring to coat evenly. Then mix in the parsley, chives, thyme, and lemon zest with the breadcrumbs. Prepare a baking sheet lined with parchment paper.
Thoroughly coat the cheese round in the flour. Dip it in the egg wash, allowing any excess to drip off. Next, cover it well with the herb-coated breadcrumbs. Repeat by dipping again in the egg and then breadcrumbs for a double coating. Place the cheese on the prepared baking sheet and freeze until fully firm, at least 2 hours. (You can make and freeze this a day or two in advance.)
While the cheese freezes, stir together the cranberry sauce, red wine vinegar, coriander, thyme, salt, and crushed red pepper flakes in a saucepan. Bring the mixture to a gentle simmer, whisking to combine. Cook over medium heat until it thickens slightly, about 2 to 3 minutes. Remove from heat and let cool, then transfer to a serving bowl. (This sauce can also be prepared a day or two ahead; keep refrigerated until serving.)
When ready to serve, place a rack in the center of the oven and preheat it to 425F.
Put the frozen cheese rounds on the middle rack and bake until the breadcrumb coating is crisp and golden around the cheese, about 25 to 30 minutes. Use a wide spatula to transfer the rounds to a serving dish. Serve alongside crackers or fresh veggies with the tangy cranberry sauce on the side for dipping.