Save The first time I assembled a board that was entirely white, I was nervous—would it look elegant or just blank? But the moment I arranged those ivory meringues next to the creamy brie and soft peach slices, something magical happened. There's a reason white-on-white feels celebratory: it demands you pay attention to texture instead of relying on color to do the work. That board taught me that restraint can be more impressive than abundance.
I made this for my sister's engagement party, and watching people's faces light up when they realized the entire board was shades of white felt like sharing a secret. Someone actually gasped—genuinely gasped—at the edible silver leaf catching the light. That's when I realized a cheese board doesn't need to be complicated to feel special.
Ingredients
- Brie cheese: 250 g wheel or wedge, kept chilled so it holds its shape while still being lusciously creamy at room temperature.
- White peaches: 3 ripe ones, sliced thin enough to show off their delicate interior without falling apart.
- Meringue kisses or nests: 12 small pieces, homemade or store-bought, which add that ethereal crunch.
- Edible silver leaf: A whisper of shimmer that transforms simple ingredients into something worthy of a celebration.
- White grapes (optional): A small handful adds subtle sweetness and another textural note.
- Blanched almonds (optional): Toast them lightly if you want a touch of warmth and nuttiness against the cool, creamy cheese.
Instructions
- Make or source your meringue:
- If baking from scratch, whip 2 egg whites with 100 g superfine sugar and a pinch of cream of tartar until glossy peaks form, then pipe small mounds onto parchment and bake at 90°C for a full hour until they're crisp through. If you're taking the shortcut route, high-quality store-bought meringue works beautifully and no one will know.
- Arrange the brie as your anchor:
- Place the chilled wheel or wedge slightly off-center on your board—this creates natural space for everything else to flow around it.
- Fan the peaches with intention:
- Slice them thin, then arrange them in overlapping arcs that guide the eye toward the cheese; they'll catch light and look almost translucent.
- Cluster the meringues:
- Group them in little pockets around the peaches and cheese rather than scattering them evenly, which makes the board feel more thoughtful.
- Add your optional touches:
- White grapes in one corner, almonds in another—these create visual breaks and flavor surprises.
- Apply silver leaf with a delicate hand:
- Use tweezers to press tiny fragments onto a few meringues and peach slices; it doesn't need to cover everything, just enough to catch light and feel celebratory.
- Serve immediately:
- Let guests break off brie, add their own meringue, and create their perfect bite combinations.
Save My grandmother watched me plate this board and said, "You've made brie look like jewelry." That comment stuck with me because it's true—sometimes the most elegant thing you can do is let beautiful ingredients speak for themselves without fussing.
The Magic of Restraint
Working with a limited color palette forces you to think about contrast in new ways. Without the distraction of reds, oranges, and greens, every texture becomes important. The smooth creaminess of brie against the shattered crunch of meringue, the juice that escapes from a peach slice onto the board—these details tell the story instead of a rainbow of ingredients.
Timing and Temperature
This is one of the rare boards where timing matters, mostly because peaches and brie are both sensitive to heat. If your kitchen is warm, you might want to chill the board itself before assembly, and definitely keep the brie in the coldest part of your fridge until the last moment. The silver leaf will adhere better if your hands are cool and slightly dry, so wash up right before decorating.
Making It Your Own
The beauty of this board is that it's a template, not a rule. I've made versions with white chocolate shavings instead of store-bought meringue, and once I added white miso paste as a secret umami element that no one could quite identify. The bones stay the same, but your kitchen and your mood can shape what goes onto that board.
- White nectarines work just as beautifully as peaches and have a slightly firmer texture.
- If you can't find white grapes, halved green grapes pale enough to pass, or even tiny white apple slices work in a pinch.
- The silver leaf is optional but absolutely worth the small investment for the wow factor alone.
Save This board proves that elegant doesn't mean complicated. Serve it with chilled Prosecco or Moscato d'Asti, and watch people remember this moment long after the last bite.
Recipe Q&A
- → How do I make the meringue from scratch?
Beat egg whites with superfine sugar and cream of tartar until stiff peaks form. Pipe small mounds and bake at 90°C (200°F) for 1 hour until crisp, then cool completely.
- → Can I use store-bought meringue instead?
Yes, high-quality store-bought meringue kisses or nests can be used to save time without sacrificing texture.
- → What is the best way to prepare the peaches?
Slice ripe white peaches thinly to fan around the cheese, enhancing both flavor and visual appeal.
- → How should I serve the brie for optimal taste?
Serve the brie slightly chilled to maintain its creamy texture and complement the other components of the board.
- → What tools are recommended for assembling the board?
A large serving board, a sharp knife for slicing peaches, tweezers for applying edible silver leaf, and small bowls for optional accompaniments are ideal.