“A perfect appetizer- or surprising conclusion- to a festive holiday dinner, this is a sensational coupling of contrasting tastes,colors and textures. Spread it on apple or pear slices, crisp crackers or thin slices of lightly toasted French bread. Originally from a November 1989 issue of Bon Appetit magazine.”
READY IN:
50mins
SERVES:
12-18
UNITS:
US

Ingredients Nutrition

Directions

  1. For Marmalade.
  2. combine all ingredients in heavy nonaluminum saucepan.
  3. Cook over medium-high heat until most of berries pop, stirring frequently, about 5 minutes.
  4. Cool to room temperature.
  5. (Can be prepared 3 days ahead. Cover and refrigerate.).
  6. For Cheese.
  7. Using a sharp knife, cut circle in top rind of cheese, leaving 1/2 inch border of rind.
  8. Carefully remove center circle of rind; do not cut through side rind.
  9. Place cheese in 8-inch-diameter baking dish or on a baking sheet lined with foil.
  10. Spread cranberry marmalade over.
  11. (Can be prepared 6 hours ahead. Cover and refrigerate. Bring cheese to room temperature before continuing.).
  12. Place in a preheated 300 degree oven and bake about 20 minutes or until cheese has softened, but not melted.
  13. Transfer to a serving dish and garnish with grapes and strawberries, if desired.

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