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Close-up of roasted jalapeño halves filled with bubbly melted brie and three fresh blueberries. (Blueberry Brie Jalapeño Poppers)

Blueberry Brie Jalapeño Poppers with Balsamic Glaze

A gourmet twist on a classic appetizer, these Blueberry Brie Jalapeño Poppers feature charred roasted peppers, molten triple-cream brie, fresh blueberries, and a sophisticated balsamic reduction drizzle for the perfect sweet-and-savory bite.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 poppers
Course: Appetizer, Snack
Cuisine: American, Fusion
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

Popper Ingredients
  • 12 large Jalapeños Halved and seeded
  • 8 oz Brie Cheese Cut into 24 small strips (approx 225g)
  • 72 whole Fresh Blueberries 3 berries per popper half
  • 2 tbsp Balsamic Glaze For drizzling (approx 30ml)
  • 2 sprigs Fresh Thyme Leaves stripped for garnish
  • 1 tbsp Extra Virgin Olive Oil For roasting (15ml)
  • 1 pinch Sea Salt To taste

Equipment

  • 1 Baking Sheet Large rimmed sheet for roasting.
  • 1 Paring Knife For halving and seeding peppers.

Method
 

Preparation and Roasting
  1. Preheat oven to 400°F (200°C). Slice jalapeños in half lengthwise and remove seeds and membranes. Toss with 1 tbsp (15ml) olive oil and a pinch of salt.
  2. Place peppers cut-side down on a baking sheet. Roast for 8-10 minutes until skins are softened and show slight char marks.
Assembly
  1. Flip peppers over. Place a strip of brie into each cavity. Return to oven for 3-5 minutes until the cheese is bubbly and melted white.
  2. Remove from oven. Press three fresh blueberries into the melted cheese of each popper. Drizzle with balsamic reduction in thin, glossy lines.
  3. Scatter tiny fresh thyme leaves over the top and serve immediately on a white ceramic plate.

Notes

Use gloves when handling jalapeños to avoid skin irritation.
For a thicker balsamic drizzle, ensure the reduction is room temperature before using.