Save to Pinterest There's something about an all-white cheese board that stops conversations mid-sentence. I discovered this magic by accident one summer when a guest arrived with white peaches and I had leftover meringues from a failed attempt at a pavlova. Instead of hiding my kitchen mistake, I arranged them together on a board with some chilled brie, and suddenly everyone was asking for the recipe. It wasn't fancy planning—it was happy improvisation that taught me how the simplest combinations, when they share a color story, become something memorable.
I made this board for a small dinner party in late August, right when the best white peaches were at the farmer's market. My friend Sarah took one bite of the meringue-and-brie combination and literally closed her eyes. That moment—when someone tastes something and it just clicks—that's when you know you've created something special, even if it took you twenty minutes to assemble.
Ingredients
- Brie cheese, 250 g (9 oz): The creamy anchor of this board; keep it chilled until the last moment so it holds its shape and stays luxurious.
- White peaches, 3 ripe ones: Slice them thin just before serving so they stay juicy and don't oxidize; this is where the freshness of the entire board lives.
- Meringue kisses or nests, 12 small: These provide the crispy contrast; homemade feels special but store-bought saves you an hour and tastes just as good.
- Edible silver leaf: A tiny pinch of glamour that catches the light and makes people lean in closer.
- White grapes, 1 small handful (optional): They add a subtle sweetness and another textural layer if you want the board to feel more abundant.
- Blanched almonds, toasted lightly (optional): A whisper of nutty earthiness that grounds all the sweetness.
Instructions
- Make the meringue (or skip this step):
- If you're making meringue from scratch, preheat your oven to 90°C (200°F). Beat 2 large egg whites with 100 g superfine sugar and a quarter teaspoon of cream of tartar until they form stiff, glossy peaks—this takes about 5 minutes and you'll know it's right when the mixture looks like a cloud. Pipe or spoon small mounds onto a lined baking tray and bake for 1 hour until they're completely crisp and pale, then let them cool entirely on the tray.
- Position your canvas:
- Place the chilled brie wheel or wedge in the center of your large serving board—this is your anchor, everything else radiates from here. Think of it as the calm center of a beautiful, edible conversation.
- Fan the peaches:
- Arrange your thinly sliced white peaches in overlapping arcs around the brie, letting them catch the light. The thin slices show off their delicate color and make them look more intentional than casual placement ever could.
- Cluster the meringues:
- Scatter the meringue kisses or nests in small groups around the peaches and brie, leaving some negative space so nothing feels crowded. You want people to have room to move pieces around and experiment with combinations.
- Fill in the blanks:
- Add your optional white grapes and lightly toasted almonds in their own little groupings, keeping everything within the color family. If you're going minimal, skip this step entirely—sometimes less is exactly enough.
- Add the shimmer:
- Using tweezers, carefully apply edible silver leaf to a few meringue pieces and some of the peach slices. Work gently because the leaf is delicate, and just a touch transforms the whole board from pretty to precious.
- Serve with intention:
- Bring it to the table immediately while the peaches are still cool and the meringues are still crisp, and watch people's faces light up.
Save to Pinterest The real beauty of this board hit me when I realized it wasn't just about taste—it was about the experience of choosing, building your own bite. Everyone at my table was playing with their food like curious kids, mixing meringue with peach with a tiny sliver of brie, discovering their own perfect ratio. That's when an appetizer becomes something more than fuel; it becomes entertainment.
Meringue Secrets
Making meringue is all about respect—for your egg whites (they need to be absolutely clean and free of any yolk), for your timing, and for the patience required to bake them low and slow. The first time I tried to rush mine at higher temperature, they cracked and browned and tasted faintly eggy instead of like sweet, delicate clouds. Now I set a timer, walk away, and let the gentle heat do its quiet work. Store-bought is genuinely fine here if you want to skip the fussing, and no one will know or care.
Pairing and Presentation
This board is made for Prosecco or Moscato d'Asti—something with a little fizz and sweetness to echo the meringue and peaches. But it's also stunning with a very cold, very crisp white wine if your guests lean savory. The key is cold glasses and a moment to appreciate the conversation that happens around a board like this, where food becomes an excuse to sit together.
Keeping Everything Fresh
The biggest challenge with this board is timing, so plan to assemble it no more than 30 to 45 minutes before serving. The meringues start to soften in humid air, the peaches continue to release their juices, and the brie, if it gets too warm, loses its structured elegance. If you're making this ahead, prep each element separately and compose the board just before guests arrive.
- Chill your serving board in the refrigerator for 15 minutes before arranging so everything stays cool longer.
- Keep the brie in its package until the last possible moment, then unwrap and position it gently.
- If you're worried about timing, have your meringues and brie ready an hour ahead, then slice peaches and assemble everything in the final 10 minutes.
Save to Pinterest This board taught me that sometimes the most elegant things are actually the simplest—just beautiful ingredients arranged with intention. Serve it with warmth, and watch it become the moment people remember.
Recipe FAQs
- → What type of cheese is featured in this board?
Creamy brie cheese is used, served chilled to maintain its optimal texture and flavor.
- → How are the meringues prepared?
Meringues can be homemade by baking egg whites with sugar at low temperature until crisp, or store-bought to save time.
- → Can this be adapted for vegan diets?
Yes, by substituting brie with plant-based alternatives and using aquafaba-based vegan meringues.
- → What is the role of edible silver leaf?
Edible silver leaf provides a luxurious, decorative touch enhancing the board’s celebratory appearance.
- → What optional accompaniments can enhance the board?
White grapes and toasted almonds add additional flavor, texture, and visual appeal when included.