Q1: My cheese melted and oozed out all over the pan! What did I do wrong?

The most common culprit is that the cheese was not frozen completely solid. The freezing step is the non-negotiable key that ensures the crust has enough time to crisp up before the cheese turns to liquid. It can also be caused by not having a thick enough crust, which is why the double-dredge is so important.

Q2: Can I make this with a different kind of cheese?

Yes! This brilliant technique also works beautifully with a small, 4- to 5-ounce wheel of Brie or Camembert. For a dairy-free option, you could even try it with a firm, round, plant-based cheese alternative.

Q3: Can I make this in an air fryer?

Yes, an air fryer is a fantastic way to make this! Simply preheat your air fryer to 400°F ($200^{\circ}C$). Cook the frozen, breaded Boursin for about 10-15 minutes, until it is golden brown and crispy.

Q4: Can I use a different kind of jam or sauce?

Of course! This crispy baked cheese would also be fantastic served with a fig jam, a spicy pepper jelly, or a drizzle of hot honey.

Q5: What are the best things to serve with this for dipping?

A sturdy cracker or a slice of a toasted baguette is a must-have for scooping up all that gooey cheese! Crisp, fresh vegetables like celery sticks, carrot sticks, and apple slices are also fantastic and provide a wonderful, fresh contrast.

Crispy Baked Boursin (An Easy Holiday Showstopper!)

An easy and elegant recipe for a ‘Crispy Baked Boursin,’ a perfect hot appetizer for a holiday party. This dish features a whole round of soft, herbed Boursin cheese that 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 crispy and golden brown, and the inside is warm and gooey. It’s served with a simple, from-scratch tangy cranberry sauce.

Author: Grace

Ingredients

For the Cheese:
1 (5.2-ounce) round soft cheese with garlic and fine herbs (such as Boursin)
All-purpose flour, for dredging
1 large egg
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
Pinch of kosher salt
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
Crackers and/or crudité, for serving

Instructions

Prepare the Cheese: Set up a three-station breading area: one shallow bowl with flour, a second with a beaten egg and a splash of water, and a third with the panko breadcrumbs tossed with melted butter, parsley, chives, thyme, and lemon zest.
Dredge the Boursin round in the flour, then coat it in the egg, letting the excess drip off. Dredge well in the breadcrumb mixture. Repeat the process, coating the cheese in the egg and then the breadcrumbs for 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 to a simmer 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.
Bake the frozen cheese round for 25 to 30 minutes, until the breadcrumbs are crisp and golden all over.
Use a wide spatula to transfer the baked cheese to a serving platter. Serve immediately with crackers or crudité and the tangy cranberry sauce on the side.

Notes

This is a perfect make-ahead appetizer, as both the coated cheese and the cranberry sauce can be prepared a day or two in advance.
Freezing the cheese until it’s solid is a crucial step that prevents it from melting and oozing out before the crust has a chance to become crispy in the oven.
The double-coating of egg and breadcrumbs is key to creating a thick, sturdy, and extra-crispy crust.

Find it online: https://www.eatswithsoul.com/crispy-baked-boursin/