Brie Breakfast Board with Peach & Nectarine
Brie, with its creamy texture and mild, buttery flavor, pairs beautifully with the natural sweetness and slight tartness of peaches and nectarines. This combination creates a delightful contrast that's both refreshing and indulgent, making it an ideal choice for a light and satisfying breakfast. The juicy, slightly acidic notes of the fruit help to cut through the richness of the brie, creating a balanced and harmonious taste experience. Additionally, the slight saltiness of the Theo sea salt dark chocolate adds a touch of complexity, enhancing the overall flavor profile of the dish.
Peaches and nectarines are at their peak during the summer months, making them not only a delicious choice but also a nutritious one. Both fruits were on sale at my grocery store this week, so I stocked up! These sugary stone fruits are packed with vitamins, antioxidants, and fiber. Combined with the protein and calcium from the brie cheese, this breakfast plate provides a good mix of nutrients to start your day off right. The thin sesame wasa crisps (Swedish-style crispbread) I paired them with add a delightful crunch and a nutty flavor, complementing the creamy brie and juicy fruits, while the addition of salted dark chocolate offers a satisfying finish with its rich, bittersweet taste.
This is my favorite meal format for breakfast, lunch, or dinner. It's elegant, delicious, and so much fun to craft perfect little bites for yourself.
Instructions
1. Cutting the Peaches and Nectarines:
- Start by washing the fruits thoroughly.
- Use a sharp knife to halve the peach and nectarine along their natural grooves.
- Twist the halves gently to separate them, then remove the pits.
- Slice the halves into thin wedges for easy eating. If the fruit is sliced too thick, your bites will be imbalanced.
2. Preparing the Brie:
- Take the brie cheese out of the refrigerator and let it sit at room temperature for about 15-20 minutes. This softens the cheese, enhancing its creamy texture.
- Using a cheese knife, cut the brie into thin slices or wedges. You can leave the rind on, as it's edible and adds to the flavor.
I used Supreme Brie. It comes in cute and convenient packaging, making it easy to reseal.
3. Serving Suggestions:
- Arrange the fruit wedges and brie slices on a plate or board.
- Add a handful of thin sesame wasa crackers around the fruit and cheese.
- Place a large square of sea salt dark chocolate on the side for a touch of indulgence.
I used Theo dark chocolate; it's vegan and I picked it up at Whole Foods.
This simple yet elegant breakfast plate not only looks beautiful but also offers a delightful blend of flavors and textures that are sure to satisfy. Enjoy!
