This holiday appetizer combines two of my favorite things: jalapeño poppers and baked brie and it is what you make when you want something cheesy, a little spicy and absolutely delicious.
The Deets:
When it comes to holiday entertaining, it’s all about those appetizers that wow your guests with flavor and presentation, while still being simple enough to prepare without too much stress. Enter: my cranberry & pomegranate compote jalapeño poppers. These little bites are everything you want in a holiday appetizer—cheesy, slightly spicy, sweet, savory, and absolutely delicious.
Here’s what makes them special: the jalapeños are stuffed with creamy goat brie, which melts beautifully into a soft, luscious filling. Then, they’re wrapped in thin, crispy prosciutto, which adds a salty, savory crunch that complements the richness of the cheese. The final touch is a dollop of homemade cranberry & pomegranate compote. This sweet-tart topping balances the heat of the jalapeños and brings in those festive holiday flavors. Plus, the pop of color from the compote makes these appetizers as gorgeous as they are tasty.
These are perfect for a holiday party, Friendsgiving, or even as a starter for your family dinner. They’re easy to make ahead, and you can pop them in the oven just before your guests arrive. I guarantee they’ll disappear quickly, so you might want to double the recipe if you’re feeding a crowd!
The Compote:
If you have the time, I highly recommend making the cranberry & pomegranate compote from scratch. It’s super versatile and can be used far beyond this recipe. Spoon it over baked brie, spread it on a cheese board, or even use it as a topping for crostini or roasted meats. The combination of tart cranberries and juicy pomegranate seeds, simmered with a touch of sweetness and a hint of spice, makes for an irresistible addition to any appetizer spread.
That said, life gets busy, especially during the holidays, so don’t stress if you’re in a pinch and need a quick substitute. A high-quality jam like Stonewall Kitchen Hot Pepper Cranberry Jelly is a great alternative. It has that same sweet, tangy flavor with a little heat to complement the poppers perfectly.
Experimenting with Other Cheeses:
While goat brie is my go-to for this recipe because of its creamy texture and slightly tangy flavor, there’s plenty of room to get creative. I’ve tried classic brie or a Cremont. Cremont, and both work beautifully. The key is to use a cheese that melts well and has a rich, creamy texture to balance the spice of the jalapeño. Feel free to experiment with other options like camembert, triple-cream cheeses, or even a herbed chèvre if you want to add a touch of extra flavor.
If you make this dip, let me know in the comments! Be sure to check out more appetizer ideas here.
Prosciutto wrapped Jalapeño poppers with brie & cranberry & pomegranate compote
Ingredients
The jalapeño filling:
- 1 Wheel of goat brie cut into pieces
- 1/3 cup Cranberry pomegranate compote
- 1/3 cup Grated gruyere cheese
- 1 Minced garlic clove
- Sea salt
- Pepper
The Compote:
- 1 cup Cranberries
- 1/2 cup Pomegranate seeds
- 2 Sprigs of rosemary
- 1/4 cup Sugar
- 2 tbsp Honey
- 2 tbsp Lemon juice
The rest:
- 10 Jalapeños (20 poppers once they are cut in half)
- 1 Slice of prosciutto per popper
Instructions
- Add compote ingredients to a skillet and cook on low for about 15 min, stirring occasionally until fruit has broken down and become jammy. It will firm up as it cools.
- Preheat oven to 400. In a bowl, combine filling ingredients until mixed and combined.
- Halve the jalapeños the long way and use a spoon to remove all the seeds. Scoop in the cheese mixture until pepper is completely full. Wrap a 1/2 slice of prosciutto around each pepper.
- Bake for 23 min and then crank oven to broil and broil for the last 3-4 minutes. Serve with more compote. Enjoy!
