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. —gingerroot
4-6 as a starter, easily doubled
fresh cranberries, washed and picked over
light brown sugar
round bucheron (goat cheese)
In This Recipe
Position oven rack in top third of oven. Preheat broiler.
In a small saucepan, heat butter until it begins to brown.
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).
Add brown sugar and frangelico. Allow mixture to bubble and cook for about 4 minutes. Cranberries should split open. Remove mixture from heat.
Meanwhile, place bucheron round in a broiler proof container.
Spoon all of the cranberries and some of the liquid on to the goat cheese round. Reserve remaining liquid.
Broil for 3 minutes.
Transfer cranberry studded bucheron round to serving plate. Spoon additional liquid over cheese and cranberries. Serve with crackers or crostini.
My most vivid childhood memories have to do with family and food. As a kid, I had the good fortune of having a mom who always encouraged trying new things, and two grandmothers who invited me into their kitchens at a young age. I enjoy cooking for the joy it brings me - sharing food with loved ones - and as a stress release. I turn to it equally during good times and bad. Now that I have two young children, I try to be conscientious about what we cook and eat. Right about the time I joined food52, I planted my first raised bed garden and joined a CSA; between the two I try to cook as sustainably and organically as I can. Although I'm usually cooking alone, my children are my favorite kitchen companions and I love cooking with them. I hope when they are grown they will look back fondly at our time spent in the kitchen, as they teach their loved ones about food-love.
Best of all, after years on the mainland for college and graduate school, I get to eat and cook and raise my children in my hometown of Honolulu, HI. When I'm not cooking, I am helping others grow their own organic food or teaching schoolchildren about art.