The Pearly Gates Cheese Board (Print Version)

Elegant cheese board with brie, white peaches, meringue, and silver leaf for a refined touch.

# What You'll Need:

→ Cheese

01 - 9 oz brie cheese, wheel or wedge, chilled

→ Fruit

02 - 3 ripe white peaches, thinly sliced

→ Sweets

03 - 12 small meringue kisses or nests, homemade or store-bought

→ Garnish

04 - Edible silver leaf, for decoration

→ Accompaniments (optional)

05 - 1 small handful white grapes
06 - 1 small bowl raw or lightly toasted blanched almonds

# How-To Steps:

01 - Preheat oven to 200°F. Beat 2 large egg whites with ½ cup superfine sugar and ¼ teaspoon cream of tartar until stiff peaks form. Pipe or spoon small mounds onto a lined baking tray. Bake for 1 hour until crisp. Cool completely.
02 - Place the chilled brie cheese on a large serving board.
03 - Fan the thinly sliced white peaches artfully around the brie.
04 - Cluster the meringue kisses or nests around the peaches and cheese.
05 - Include white grapes and almonds if desired.
06 - Using tweezers, delicately place edible silver leaf on select meringue pieces and peach slices.
07 - Present immediately, allowing guests to savor the combination of flavors and textures.

# Expert Advice:

01 -
  • It looks like dessert but feels sophisticated enough for any gathering, so everyone leaves impressed.
  • The contrast between crispy meringue and creamy brie with juicy peaches is addictively textured.
  • Honestly, an excuse to use edible silver leaf and feel fancy without much effort.
02 -
  • Meringue turns tacky if there's any humidity in the air, so make them on a dry day if you're baking from scratch, and keep them in an airtight container until the last possible moment.
  • Don't let the brie sit out too long before serving—it softens fast, and while that's delicious, you lose the contrast that makes this board special.
  • White peaches bruise easily, so handle them gently and slice them just before assembly to keep them looking pristine.
03 -
  • Let your peaches come to room temperature for thirty minutes before slicing—they'll be juicier and easier to work with than cold ones.
  • The secret to a board that doesn't look scattered is clustering similar items together in small groups rather than spreading everything evenly across the space.
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