Snowcapped Brie Parmesan Peaks (Print View)

Creamy Brie wedges shaped like peaks, topped lightly with Parmesan and fresh thyme accents.

# Components:

→ Cheese

01 - 14 oz Brie cheese, well chilled
02 - 1.4 oz Parmesan cheese, finely grated

→ Garnish

03 - Fresh thyme sprigs (optional)

# Directions:

01 - Using a sharp knife, cut the chilled Brie into 16 triangular wedges, each approximately 0.9 oz. Ensure the cheese is well chilled for clean cuts.
02 - Arrange the Brie wedges upright on a serving platter, pointed ends facing upward to resemble a mountain range.
03 - Generously dust the tops of the Brie wedges with finely grated Parmesan to mimic fresh snow.
04 - Garnish the platter with sprigs of fresh thyme for a touch of greenery, if desired.
05 - Serve immediately with crackers or slices of baguette on the side.

# Expert Advice:

01 -
  • It's ready in ten minutes but looks like you actually tried, which is the best kind of recipe.
  • The creamy Brie against the sharp, salty Parmesan creates this unexpected conversation between two cheeses that somehow makes both taste better.
  • It feels like a small, edible work of art—the kind of thing that makes people linger before they eat it.
02 -
  • Room-temperature Brie is your enemy here—it will not cooperate, and your wedges will slide around like they're melting before anyone's even eaten them. Chill it properly, and everything becomes easy.
  • A sharp knife makes the entire difference between clean, elegant cuts and a frustrating, crumbly mess that no amount of Parmesan will save.
  • If you're making this ahead, cut the Brie but don't dust with Parmesan until the last possible moment—the warmth of the room and the moisture from the cheese will make the Parmesan clump or slide off.
03 -
  • If you're making this for a larger crowd and worried about timing, cut and arrange the Brie on the platter in advance, cover it loosely with plastic wrap, and refrigerate—just dust with Parmesan moments before serving.
  • A microplane grater creates finer, more delicate Parmesan than a box grater, and the visual difference is worth the extra step if you have one.
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