Pearly Gates Cheese Board (Print Version)

Elegant cheese board with brie, white peaches, meringue, and silver leaf delivering a fresh, celebratory blend of flavors.

# 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 - Small handful of white grapes
06 - Small bowl of raw or lightly toasted blanched almonds

# How-To Steps:

01 - If making 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 meringue.
02 - Place the chilled brie cheese on a large serving board or platter.
03 - Fan the thinly sliced white peaches artfully around the brie wheel.
04 - Cluster the meringue kisses or nests around the peaches and brie for balance.
05 - Optionally, scatter white grapes and blanched almonds around the board.
06 - Using tweezers, delicately apply edible silver leaf to select meringue pieces and peach slices for visual elegance.
07 - Present immediately, allowing guests to enjoy the interplay of flavors and textures.

# Expert Tips:

01 -
  • It looks like you spent hours on it but comes together in about twenty minutes, which makes you feel secretly brilliant.
  • The contrast between crispy meringue, cool creamy brie, and juicy peaches hits different than most cheese boards.
  • It's the kind of thing people photograph and remember, which matters more than you'd think when you're serving food to friends.
02 -
  • Meringues are hygroscopic, meaning they absorb moisture from the air, so make them the day-of or store them in an airtight container, otherwise they'll turn weirdly chewy by evening.
  • The magic happens when everything is the right temperature—cold brie is velvety, cool peaches are crisp, and room-temperature meringue is actually crispy, not this weird waxy texture.
03 -
  • If you're nervous about making meringue, genuinely just buy the good stuff—no one will ever know and you'll have an extra hour of your life back.
  • Pair this with something cold and slightly sweet like Prosecco or Moscato to echo the flavors and temperatures already on the board, it's like the whole meal becomes one coherent thought.
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