Pearly Gates Cheese Board (Printable)

Elegant cheese board featuring brie, meringue kisses, white peaches, and silver leaf accents.

# What You 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 Make It:

01 - If making meringue from scratch, 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. Skip if using store-bought.
02 - Place the chilled brie 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 brie.
05 - Include white grapes and almonds if desired.
06 - Using tweezers, delicately place edible silver leaf on select meringue pieces and peaches.
07 - Serve immediately, allowing guests to combine flavors and textures as preferred.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen, but comes together in under thirty minutes once the meringue is handled.
  • The contrast of crispy, cloud-like meringue against soft, melting brie and juicy peaches is genuinely addictive.
  • It's fancy enough to impress but simple enough that nothing can really go wrong during assembly.
02 -
  • Meringue absorbs moisture from humid air, so make it the day you're serving, or store it in an airtight container—a humid kitchen will turn your crispy clouds into sticky disappointments within hours.
  • Don't slice the peaches more than a few minutes before serving, or they'll oxidize and lose their fresh white appearance, which defeats the whole aesthetic.
03 -
  • Bring the brie out of the fridge ten minutes before serving so it softens just enough to be luxuriously spreadable but still holds its shape.
  • If store-bought meringue feels like cheating, remember that homemade requires only two ingredients and thirty minutes of hands-on time; the oven does the rest while you do something else entirely.
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