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Prosciutto wrapped Jalapeño poppers with brie & cranberry & pomegranate compote

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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!