Sparkling Champagne Toast (Print)

A lavish platter with sparkling grapes, creamy cheeses, almonds, baguette, honey, and edible gold dust.

# 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 ounces Brie, chilled
06 - 3.5 ounces Camembert, chilled
07 - 3.5 ounces Manchego (blanco variety), chilled
08 - 3.5 ounces fresh mozzarella balls (bocconcini), drained
09 - 3.5 ounces 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

# Directions:

01 - Place the washed and dried green grapes in a shallow bowl. Pour the prosecco over, ensuring all grapes are submerged. Cover and refrigerate for 15 to 20 minutes to infuse subtle effervescence. Avoid soaking longer than 30 minutes to maintain firmness.
02 - Remove cheeses from the refrigerator 15 minutes prior to assembly to reach a cool room temperature. Slice Brie, Camembert, and Manchego into wedges; halve mozzarella balls if large. Slice ricotta salata evenly. Arrange cheeses on a pale serving platter, alternating colors and shapes for balance, leaving space at the center for grapes.
03 - Drain the prosecco-soaked grapes in a colander thoroughly. Roll the damp grapes lightly in superfine sugar on a plate to create a frosted effect. Transfer sugared grapes to the center of the platter and dust evenly with 1/4 teaspoon edible gold dust or glitter using a fine mesh sieve or brush.
04 - Arrange Marcona almonds in small piles or a decorative bowl. Fan baguette slices along the platter edge. Place softened butter and honey in small ramekins with spoons or spreaders. Sprinkle additional edible gold dust or glitter over grapes and cheeses for a refined finish.
05 - Present the platter promptly to preserve the sparkle of grapes and the cheeses’ ideal texture. Serve within 30 minutes to prevent grapes from weeping or sugar from dissolving.

# Expert Tips:

01 -
  • It looks like you spent hours preparing something luxurious, when really it takes just 25 minutes from start to shimmer
  • The prosecco-soaked grapes deliver that subtle effervescence and elegant surprise that makes people pause mid-conversation
  • Every element is designed to feel celebratory without a single second of actual cooking required
02 -
  • Drying the grapes thoroughly before they touch the prosecco is non-negotiable—excess surface moisture dilutes the soaking and creates soggy results instead of that essential firm texture
  • The 15-minute window is everything; I learned this the hard way when I left them for 45 minutes and watched them turn to mush right before guests arrived
03 -
  • Use a fine mesh sieve for the gold dust application—a brush can create uneven splotches that look more costume than celebration
  • The prosecco itself should be one you'd want to drink; this isn't the time for the bottom-shelf bottle, because those grapes will taste every corner you cut
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