Pearly Gates Cheese Board (Printable Version)

Elegant cheese board featuring creamy brie, juicy white peaches, crisp meringue, and delicate edible silver leaf.

# What You’ll Need:

→ Cheese

01 - 9 oz brie cheese, 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

# Step-by-Step Guide:

01 - Preheat oven to 200°F. Beat 2 large egg whites with ½ cup superfine sugar and ¼ tsp 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 this step if using store-bought meringue.
02 - Place brie on a large serving board.
03 - Fan white peach slices artfully around the brie.
04 - Cluster 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 onto selected meringue pieces and peaches.
07 - Present immediately, allowing guests to enjoy a mix of flavors and textures.

# Expert Tips:

01 -
  • It looks like you spent hours creating a showstopper, but it comes together in under 20 minutes with store-bought meringue.
  • Every element is elegant and simple—no complicated techniques, just beautiful ingredients speaking for themselves.
  • It's the kind of board that makes people actually pause before eating because the presentation feels almost too pretty to disturb.
02 -
  • The brie will soften as it sits at room temperature—if you're making this ahead, keep it in the fridge and only arrange the board 10 minutes before serving.
  • Meringue becomes sticky in humidity, so on damp days, assemble at the very last moment and serve quickly.
03 -
  • Slice your peaches just before assembling and toss them gently with a squeeze of lemon juice to prevent browning while keeping the flavor bright.
  • If you're nervous about the meringues breaking, make or buy slightly thicker ones—they're more forgiving to handle and position.
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