Cranberry Bucheron with Frangelico

November 30, 2010

Author Notes:

My favorite hors d'oeuvres are easy to put together and full of flavor. It is no wonder then, that I love baked cheese and often have at least one version on the table during cocktail hour. Although I usually turn to brie for this task, this recipe is lovely with bucheron.


Serves: 4-6 as a starter, easily doubled


  • 3/4 cup fresh cranberries, washed and picked over
  • 2 tablespoons unsalted butter
  • 3 tablespoons light brown sugar
  • 3 tablespoons Frangelico
  • 1 round bucheron (goat cheese)
In This Recipe


  1. Position oven rack in top third of oven. Preheat broiler.
  2. In a small saucepan, heat butter until it begins to brown.
  3. Carefully add cranberries (if your butter is sputtering, you may want to remove saucepan from heat momentarily to avoid burning yourself when you add cranberries).
  4. Add brown sugar and frangelico. Allow mixture to bubble and cook for about 4 minutes. Cranberries should split open. Remove mixture from heat.
  5. Meanwhile, place bucheron round in a broiler proof container.
  6. Spoon all of the cranberries and some of the liquid on to the goat cheese round. Reserve remaining liquid.
  7. Broil for 3 minutes.
  8. Transfer cranberry studded bucheron round to serving plate. Spoon additional liquid over cheese and cranberries. Serve with crackers or crostini.

More Great Recipes:
Cheese|Cranberry|Frangelico|Fruit|Goat Cheese|Make Ahead|5 Ingredients or Fewer|Winter|Gluten-Free|Vegetarian|Appetizer

Reviews (7) Questions (0)

7 Reviews

TheWimpyVegetarian December 1, 2010
This sounds wonderful! And it looks perfect for a Christmas gathering!
Author Comment
gingerroot December 3, 2010
Thanks, ChezSuzanne! All I need is a green serving plate...
TheWimpyVegetarian December 4, 2010
That would be perfect!
Lizthechef November 30, 2010
Love the flavors - what a great seasonal recipe.
Author Comment
gingerroot December 1, 2010
Thanks, Liz! With my love for cheese and leftover cranberries from Thanksgiving I could not resist. I would love to know what you think if you try it.
nannydeb November 30, 2010
Sounds wonderful!
Author Comment
gingerroot December 1, 2010
Thanks nannydeb! I almost ate all of it by myself.