Sparkling Champagne Toast (Printable Version)

Luxurious bite-sized toasts with creamy cheeses, prosecco-infused grapes, and golden shimmer for celebrations.

# What You'll Need:

→ Cheeses

01 - 4.2 oz creamy white cheese (Brie or Camembert), rind removed, sliced
02 - 2.1 oz fresh goat cheese (chèvre), softened

→ Fruit

03 - 18 seedless green grapes
04 - 4 fl oz prosecco or Champagne

→ Base

05 - 12 thin slices white baguette or gluten-free bread, lightly toasted

→ Garnish

06 - Edible gold dust or edible gold glitter, for decoration
07 - 1 tbsp honey, optional for drizzling
08 - Pinch flaky sea salt, optional

# Directions:

01 - Place grapes in a small bowl and pour prosecco over them. Let soak at least 15 minutes, then drain and pat dry.
02 - Lightly toast the bread slices and allow to cool to room temperature.
03 - Spread a thin layer of softened goat cheese evenly on each toasted bread slice.
04 - Layer a slice of creamy white cheese over the goat cheese on each toast.
05 - Place one to two prosecco-soaked grapes atop the cheese, gently pressing them into place.
06 - Lightly sprinkle each toast with edible gold dust or glitter for an elegant shimmer.
07 - Drizzle honey and sprinkle flaky sea salt on each toast if desired.
08 - Arrange toasts on a serving platter and serve immediately.

# Expert Tips:

01 -
  • They look far more impressive than the five minutes they actually take to assemble, which means you can spend more time enjoying your guests instead of being stuck in the kitchen.
  • The combination of creamy cheese, tart-sweet prosecco grapes, and that little sparkle of edible gold creates a flavor and texture experience that feels genuinely luxurious without any pretension.
  • They're naturally gluten-free with one simple swap, and everyone—whether they eat dairy or not—can find a version that works for them at your table.
02 -
  • The soaking time for those grapes is non-negotiable—it's what transforms them from ordinary fruit into something that bursts with sophisticated flavor. I learned this the hard way by skipping it once, and the grapes were just grapes.
  • Removing the rind from the Brie isn't just about presentation; it prevents that slightly bitter undertone that can make an otherwise perfect bite taste slightly off. I discovered this when a guest mentioned a cheese-forward flavor I'd never noticed before.
03 -
  • Toast your bread slices thinner than you think necessary—the thickness of about two stacked coins is perfect. They become crisp without being brittle, and you'll be able to taste the cheese rather than fighting through the bread.
  • If you can't find seedless grapes or prefer something different, small cubes of fresh pear or even pomegranate arils create a stunning alternative, though you'll need to adjust the soaking time accordingly.
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