White Peach Brie Board

There's something about an all-white spread that stops people mid-conversation. I learned this while setting up for a summer garden party when a guest walked in and just... paused. The meringues caught the afternoon light, the brie looked like marble, and suddenly everyone forgot about the weather forecast. That moment sparked an obsession with monochromatic boards, but it wasn't until I added those delicate peaches that things clicked into place. Something about the simplicity made people linger longer, taste more thoughtfully, and actually talk about the flavors instead of just eating.

I made this for the first time on a whim when my mother-in-law mentioned she never got to eat properly elegant food anymore. The way her face lit up when she saw those silver-dusted meringues wasn't about effort—it was about feeling seen. She picked one up with her fingers like it was precious, and suddenly the whole point of cooking hit differently. That board became less about showing off and more about saying, 'I thought about what would make you happy.'

Ingredients

• Brie cheese, 250 g: Keep it chilled until the last moment so it stays creamy without sweating. A wheel looks more dramatic than a wedge, but honestly, use whatever fits your board.
• White peaches, 3 ripe ones: The fruit is non-negotiable here—they're the whole reason the board sings. Slice them thin enough to show off their color but thick enough that they don't fall apart.
• Meringue kisses or nests, 12 small: Homemade tastes magical if you have time, but store-bought meringues are just as lovely and save you an hour in the kitchen.
• Edible silver leaf: It sounds fussy, but tweezers make it easy. This is your celebration moment—let it show.
• White grapes and blanched almonds, optional: These add texture without stealing the spotlight, but they're truly just backup if you want them.

Instructions

Make or gather your meringues:

If you're making them from scratch, beat egg whites with sugar until they're glossy and hold peaks like tiny mountains. Pipe them onto parchment and let them bake low and slow until they're completely crisp and pale—they should look almost translucent when done. If time isn't your friend, high-quality store-bought meringues skip you straight to the fun part.

Set the stage with brie:

Place your chilled brie somewhere it'll be the anchor of the board—often slightly off-center looks more intentional than dead-center. Let it breathe for just a couple minutes before serving so the interior softens slightly while the exterior stays composed.

Fan the peaches artfully:

Arrange your thin peach slices in overlapping curves or clusters around the brie, letting some pile naturally and others stand almost upright. The casual arrangement is what makes it look gorgeous rather than overly styled.

Scatter meringues like you're placing treasure:

Cluster the meringues in groups of two or three around the board rather than spreading them evenly. Odd numbers always look more intentional than straight rows.

Add the optional touches:

Toss in white grapes and almonds in small bowls or scattered gently across the board. Let them fill the gaps without overwhelming the delicate whites and creams you've already arranged.

Dust with silver leaf using tweezers:

This is your moment to add shimmer. Pick up tiny pieces of edible silver leaf with tweezers and place them on some meringues and peach slices—less is actually more elegant here. It catches light and makes everything feel celebratory.

Serve with intention:

Bring it to the table while everything is still fresh and let guests pull together their own bites. The fun is in the mixing—a bit of brie with peach and meringue, maybe some almond crunch.

Save

The real magic happened when I served this to people who usually skip cheese boards entirely. One guest actually closed her eyes after her first bite, tasting how the creamy brie moved into the bright peach and then the sweet crunch of meringue. That's when I realized this board wasn't about trends or aesthetics—it was about making someone pause and actually taste something.

Why This Board Works

There's psychology in simplicity. A board crowded with colors and dozens of ingredients can feel scattered, but when you build with intention around white, cream, and silver, every single element gets noticed. Each component plays its part without competing, and that restraint is what makes it feel sophisticated rather than just pretty. The peaches do all the talking—juicy, sweet, alive—while everything else supports that star.

Timing and Temperature

Assemble this board no more than 15 minutes before serving if you're using homemade meringue. The peaches start releasing their juice, the brie softens, and the meringues absorb moisture from the air—all of which changes the experience. Cold brie is key; if it's been sitting at room temperature, pop it back in the fridge for 10 minutes before you begin. The meringues like to stay crisp, so handle them gently and save the silver leaf application for last.

Making It Your Own

The bones of this board are simple enough that you can play with them. Some people add a tiny drizzle of honey or a whisper of lavender, others swap the almonds for candied pistachios for a hint of green. The white peaches are sacred to me, but you could use white nectarines or even thin slices of crisp apple if peaches aren't in season. The only rule is keeping everything in that white and cream spectrum so the silver leaf can sing.

• If you want a vegan version, aquafaba meringues are genuinely good and pair perfectly with cashew-based brie alternatives.
• Serve this with chilled Prosecco or a light Moscato d'Asti to keep the celebration feeling buoyant.
• Make the meringues a day or two ahead if that eases your mind—they stay crisp in an airtight container.

Save

This board became my answer to the question 'How do I make something feel special without spending all day in the kitchen?' The answer was always: choose one perfect thing—in this case, white peaches and meringue—and let everything else support it. That simplicity, that intention, is what people taste.

Recipe Questions & Answers

→ How do I make the meringue from scratch?

Beat egg whites with superfine sugar and cream of tartar until stiff peaks form, then pipe small mounds and bake at a low temperature for about an hour until crisp.

→ Can I use store-bought meringue instead?

Yes, high-quality store-bought meringue kisses or nests are a convenient shortcut that works well for this board.

→ What is the best way to slice the white peaches?

Slice the peaches thinly and fan them artfully around the brie for an elegant presentation.

→ How should the brie be served for optimal texture?

Keep the brie slightly chilled before serving to maintain its creamy texture and rich flavor.

→ What do edible silver leaf add to the board?

Edible silver leaf adds a luxurious, festive visual element without affecting flavor, applied delicately with tweezers.

→ Are there suitable options for a vegan version?

Try plant-based brie substitutes and vegan meringues made with aquafaba to accommodate vegan diets.