Sparkling Champagne Toast (Print Version)

Bite-sized toasts with creamy cheeses, prosecco grapes, and shimmering gold for festive, elegant bites.

# Components:

→ 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 of flaky sea salt (optional)

# Directions:

01 - Place the grapes in a small bowl and pour prosecco over them. Let soak for at least 15 minutes, then drain well and pat dry with a paper towel.
02 - Lightly toast the bread slices and allow to cool to room temperature.
03 - Spread a thin layer of fresh goat cheese on each toast.
04 - Layer a slice of creamy white cheese over the goat cheese.
05 - Top each toast with 1 to 2 prosecco-soaked grapes, gently pressing them into the cheese.
06 - Lightly sprinkle each toast with edible gold dust or glitter for a shimmering effect.
07 - Optionally, drizzle with honey and finish with a pinch of flaky sea salt.
08 - Arrange on a serving platter and serve immediately.

# Expert Advice:

01 -
  • They're restaurant-worthy enough to impress your pickiest guests, but honestly so easy you can pull them together while the oven preheats.
  • There's something magical about how prosecco-soaked grapes burst with fizzy sweetness against creamy cheese—it's the kind of flavor surprise that makes people ask for the recipe.
  • They're naturally gluten-free (with one simple swap), vegetarian, and elegant without being fussy or pretentious.
02 -
  • The grapes must be drained and patted completely dry, or they'll slip right off the cheese. I learned this when one slid onto a guest's dress, and we laughed, but I'd rather you avoid that particular memory.
  • Don't assemble these more than 20 minutes before serving. The bread will start to soften from the moisture in the cheese, and you want each bite to be a perfect texture contrast—crisp exterior, creamy interior.
03 -
  • Buy your brie and camembert a day or two before you plan to use them so they reach that perfect room-temperature softness. Cold cheese from the fridge won't spread smoothly.
  • The secret to these feeling fancy is actually about restraint—don't overload each toast. A thin layer of each cheese and just one or two grapes means every bite tastes balanced, not muddled.
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