Blueberry Brie Jalapeno Poppers with Thyme and Cracked Pepper

Blueberry brie jalapeno poppers require a total of 30 minutes, with the majority of that particular time devoted to the oven. Roasted jalapenos feature creamy brie next to a scoop of luxurious blueberry compote, with thyme and cracked black pepper forming a sweet-spicy appetizer that displays beautifully on a board.

I use a sturdy baking sheet for roasting the pepper halves on the cut-side down first. The skins develop small blister marks while the flesh becomes tender in texture. Dry the jalapenos thoroughly before applying oil on them. If that is not the case, the skins within the process will not blister in the same way. Using disposable gloves here is a practice I never skip. This is because the oils from the pepper linger on the hands and can indeed cause stinging in the eyes due to contact.

Remove the top layer of brie rind gently before slicing it for the cavities. The rind is indeed edible, although the exposed cheese in the oven tends to collapse and bubble more evenly. I allow the brie to sit comfortably at room temperature before it is placed in, then I proceed to remove the peppers once the cheese has softened gently at the edges, and I do not allow it to brown any further in the cooking process.

The compote should coat the back of a spoon with great ease. It should also include whole pieces of berry within it. Stir gently in the saucepan or otherwise in the process the berries may break down too much. Spoon it over the warm cheese, add thyme and cracked black pepper, then set the poppers on a wooden board while the brie lies gooey.