Sparkling Champagne Toast (Print)

Elegant platter of prosecco-soaked grapes with pale cheeses and golden shimmer for festive occasions.

# Ingredients:

→ 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

# Instructions:

01 - Place washed, dried grapes in a shallow bowl and pour prosecco to fully submerge. Cover and refrigerate for 15 to 20 minutes, ensuring grapes remain firm and plump without soaking longer than 30 minutes.
02 - Remove cheeses from refrigerator 15 minutes prior to assembling. Slice Brie, Camembert, and Manchego into wedges; halve mozzarella balls if large; slice ricotta salata uniformly. Arrange cheeses alternately by color and shape on a pale serving platter, leaving space at the center for grapes.
03 - Drain grapes thoroughly in a colander. Roll damp grapes in superfine sugar to lightly coat, creating a sparkling effect. Place sugared grapes at platter center and dust evenly with 1/4 teaspoon edible gold dust using a fine mesh sieve or soft brush.
04 - Arrange Marcona almonds in small piles or a decorative bowl. Fan baguette slices on platter edge. Place softened butter and honey in small ramekins with spoons for serving. Dust additional edible gold dust over the platter for a consistent, festive appearance.
05 - Present the platter promptly to maintain grape sparkle and cheese texture. The arrangement should be light, inviting, and luxurious, displaying pale yellow, creamy white, and shimmering gold hues. Avoid resting platter more than 30 minutes to prevent grape moisture and sugar dissolution.

# Pro Tips:

01 -
  • It looks like you spent hours at a fancy caterer, but takes only 25 minutes from start to finish
  • The contrast between creamy, cool cheeses and the burst of effervescent grapes creates a flavor experience your guests will remember
  • Every element can be prepared in advance, leaving you free to actually enjoy the gathering instead of being stuck in the kitchen
  • It's naturally vegetarian and feels indulgent without being heavy, perfect for afternoon celebrations or evening soirées
02 -
  • If your grapes aren't completely dry before soaking, the prosecco becomes diluted and the whole thing falls flat—I learned this the hard way with my second attempt
  • Cheese served straight from the cold fridge tastes like nothing. Those 15 minutes at room temperature are when all the flavor wakes up and becomes memorable
  • Leaving prosecco-soaked grapes sitting for too long causes them to lose their firmness and weep sugar everywhere—the window between perfect and mushy is smaller than you'd think
  • Using cheap edible gold dust or cutting corners on cheese quality undermines the entire elegant effect you're working so hard to create
03 -
  • Prepare everything separately and assemble at the very last moment—wet the platter surface lightly with water so cheeses and grapes stay put and the presentation stays pristine
  • If you're serving this at a warm venue, nestle your serving platter on a bed of ice beneath a larger platter to keep everything at the perfect cool temperature
  • The most elegant presentations leave some negative space on the board—resist the urge to fill every gap; breathing room makes the platter look more intentional and luxurious
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