Bonaparte with Pecans and Cranberries

Ingredients

Contains: milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 (500 gram) package Bonaparte cheese, chilled
• 1/2 cup pecans, toasted and chopped
• 1/2 cup homemade or commercial cranberry sauce
• baguette slices and assorted crackers
• pecan halves for garnish

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Toast the chopped pecans in a dry skillet over medium heat for about 3 minutes, stirring often, until fragrant. Let them cool completely.

2. Unwrap the chilled Bonaparte and place it on a serving board or plate, keeping the rind on. Score the top rind lightly in a crosshatch pattern.

3. Spread the cranberry sauce over the top of the cheese, letting it reach the edges.

4. Sprinkle the toasted chopped pecans over the cranberry sauce, then arrange the pecan halves around the edge of the cheese for garnish.

5. Arrange the baguette slices and assorted crackers around the cheese on the board.

6. Serve at cool room temperature. Keep the cheese refrigerated until serving and do not leave it out for more than 2 hours.