All-White Cheese Board Elegant (Print Version)

Elegant board with brie, white peaches, meringue kisses, and delicate silver leaf accents.

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

# How to Make It:

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 parchment-lined tray. Bake for 1 hour until crisp. Cool completely.
02 - Place chilled brie cheese on a large serving board.
03 - Fan thinly sliced white peaches artfully around the brie.
04 - Cluster meringue kisses or nests around the peaches and brie.
05 - Add white grapes and almonds if desired.
06 - Using tweezers, delicately apply edible silver leaf to select meringue pieces and peaches.
07 - Serve immediately, inviting guests to explore the combination of flavors and textures.

# Additional Tips::

01 -
  • It's the kind of board that makes people pause before eating because it looks too beautiful to disturb.
  • Everything comes together in 20 minutes if you skip the homemade meringue, making it perfect for last-minute entertaining.
  • The flavor combinations feel luxurious but stay refreshingly light, no heavy sauces or complicated layers needed.
02 -
  • Brie at room temperature becomes a puddle and loses all structural integrity on the board, so chill it right up until serving time.
  • Meringues absorb moisture from the air and from juicy peaches, so if you're assembling more than 30 minutes ahead, store them separately and add them just before guests arrive.
03 -
  • Beat your egg whites to stiff peaks and don't skip the cream of tartar—it stabilizes the meringue and prevents weeping or browning in the oven.
  • Remove your brie from the fridge 10 minutes before serving if your guests will be eating slowly, but no more than that or you'll lose the structural integrity.
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