Sparkling Champagne Toast (Print Version)

Effervescent grapes soaked in prosecco paired with creamy cheeses and golden accents on a festive platter.

# Components:

→ Prosecco-Soaked Grapes

01 - 2 cups seedless green grapes, washed and dried
02 - 1 cup prosecco or dry sparkling wine
03 - 2 tablespoons superfine sugar
04 - 1/4 teaspoon edible gold dust or edible glitter

→ Cheese Selection

05 - 3.5 oz Brie, chilled
06 - 3.5 oz Camembert, chilled
07 - 3.5 oz Manchego (blanco variety), chilled
08 - 3.5 oz fresh mozzarella balls (bocconcini), drained
09 - 3.5 oz ricotta salata, sliced

→ Accompaniments & Garnish

10 - 1/2 cup lightly salted Marcona almonds
11 - 1/2 baguette, thinly sliced
12 - 2 tablespoons unsalted butter, softened
13 - 2 tablespoons honey
14 - Additional edible gold dust or glitter, for finishing

# Preparation Steps:

01 - Place washed, dried green grapes in a shallow bowl. Pour prosecco over them until submerged. Cover and refrigerate for 15 to 20 minutes to infuse subtle effervescence. Avoid soaking longer than 30 minutes to maintain grape firmness.
02 - Remove cheeses from refrigeration 15 minutes prior to assembly to reach cool room temperature. Slice Brie, Camembert, and Manchego into wedges. Halve mozzarella balls if large and slice ricotta salata evenly. Arrange cheeses on a large pale serving platter, alternating colors and shapes, leaving space in the center for grapes.
03 - Drain prosecco-soaked grapes in a colander thoroughly. Roll damp grapes lightly in superfine sugar on a plate to create a frosted appearance. Place sugared grapes in the platter's center and dust with 1/4 teaspoon edible gold dust using a fine mesh sieve or brush for an elegant shimmer.
04 - Arrange Marcona almonds in small piles or a decorative bowl on the platter. Fan the baguette slices along the edges. Place softened butter and honey in small ramekins with spoons or spreaders. Lightly dust the entire platter with additional edible gold dust focusing on grapes and cheeses for a celebratory finish.
05 - Serve at once to preserve the grapes' sparkle and cheeses' ideal texture. The presentation should appear light, inviting, and luxurious with pale yellow, creamy white, and shimmering gold hues. Avoid letting the platter sit longer than 30 minutes to prevent grape weeping and sugar dissolution.

# Expert Advice:

01 -
  • It looks like you hired a professional caterer, but takes just 25 minutes of prep time with zero cooking required.
  • The combination of crisp cheeses, bubbly grapes, and toasted almonds creates layers of texture that feel indulgent and surprising.
  • It's naturally vegetarian and can be made alcohol-free, making it inclusive for every guest at your celebration.
02 -
  • Never soak the grapes longer than 30 minutes, no matter how tempted you are. I learned this when I got distracted and forgot about a batch. They turned into sad, mushy orbs that fell apart when touched.
  • The difference between this looking elegant and looking overdone comes down to the gold dust. A light hand creates shimmer; heavy-handedness creates gaucheness. Less is always more with edible gold.
  • Cheese temperature matters more than most people realize. Room temperature cheese tastes alive and complex; cold cheese tastes muted and one-dimensional.
03 -
  • Invest in a good quality pale serving platter. The colors of the cheeses and grapes are designed to glow against a light background—a dark platter diminishes the entire effect.
  • If you're worried about food safety with alcohol-soaked grapes and young guests, make a non-alcoholic version using sparkling grape juice or even sparkling water with a splash of white grape juice. The effect is nearly identical, and the flavor is still delightful.
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