Pearly Gates Cheese Board (Print)

A sophisticated cheese board with creamy brie, juicy peaches, delicate meringue, 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 - Small handful of white grapes
06 - Small bowl of raw or lightly toasted blanched almonds

# 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.
02 - Place the brie on a large serving board.
03 - Fan the thinly sliced white peaches around the brie in an artful manner.
04 - Cluster meringue kisses or nests around the peaches and brie.
05 - If desired, add white grapes and almonds in small bowls or clusters around the board.
06 - Using tweezers, delicately place edible silver leaf onto some meringue pieces and peach slices for decorative effect.
07 - Present immediately, allowing guests to combine flavors and textures as preferred.

# Top Tips:

01 -
  • It looks restaurant-worthy but comes together in minutes if you use store-bought meringue.
  • Every bite is a different texture—creamy, crispy, juicy, and just a whisper of something magical with that silver leaf.
  • Your guests will assume you spent hours in the kitchen when really you just arranged beautiful ingredients with intention.
02 -
  • Assemble this board no more than 30 minutes before serving, or the peaches will start weeping and the meringue will soften in the humidity.
  • If your brie is too warm, it'll melt into the board; if it's too cold, it loses its creamy texture—aim for cool but not fridge-straight.
03 -
  • Make your meringues a day or two ahead and store them in an airtight container; they actually become crispier as they sit.
  • Use a sharp, warm knife dipped in hot water to slice brie cleanly without tearing the edges, then dry the blade between cuts.
Go Back