Pearly Gates Cheese Board (Printable)

An elegant board with creamy brie, white peaches, crisp meringue, and edible silver leaf for a festive presentation.

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

# Directions:

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 and cool completely. Skip if using store-bought meringue.
02 - Place brie on a large serving board.
03 - Fan thinly sliced white peaches around the brie.
04 - Cluster meringue kisses or nests around the peaches and brie on the board.
05 - Optionally include white grapes and almonds around the board for variety.
06 - Using tweezers, delicately apply edible silver leaf to select meringue pieces and peach slices.
07 - Present immediately to allow guests to combine flavors and textures as desired.

# Expert Advice:

01 -
  • It looks like you spent hours preparing when assembly takes just twenty minutes.
  • The combination of creamy brie, crisp meringue, and juicy peaches creates a textural experience that keeps everyone reaching back for more.
  • It's naturally impressive enough for celebrations but casual enough to pull together on a Tuesday evening.
02 -
  • Humidity is meringue's enemy—on damp days, even store-bought meringues can soften quickly, so assemble as close to serving time as possible.
  • The magic moment is when warm peach juice mingles with cool brie and then crashes against a crisp meringue; don't let the components get too separated or you lose that interaction.
03 -
  • If you can't find white peaches, use the palest yellow ones you can find, or substitute with white nectarines for a similar texture and subtle flavor.
  • Make your own meringue the day before and store it in an airtight container—homemade meringues actually keep better than you'd expect when stored properly.
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