Save Pin I discovered this dish at a tiny wine bar in Lyon on a winter evening when the chef arranged a simple Brie plate with such theatrical flair that it stopped me mid-conversation. The way the white cheese caught the candlelight, paired with that dusting of Parmesan snow, felt like edible architecture. I went home determined to recreate that moment, and what started as an attempt to impress has become my go-to when I want something that looks spectacular but requires almost no cooking skill.
Last summer I made this for a dinner party when my carefully planned main course timing went sideways. I pulled out the Brie in a moment of kitchen panic, arranged those wedges with barely two minutes to spare, and it became the thing everyone talked about most. Sometimes the appetizer steals the show, and honestly, I wasn't even mad about it.
Ingredients
- Brie cheese (400 g), well chilled: The cold is crucial here—it's what lets you cut clean wedges instead of squishing the cheese into sad little globs. A block from the back of your fridge works better than one that's been sitting out.
- Parmesan cheese (40 g), finely grated: This is your snow, your texture, your reason to eat this. Freshly grated makes all the difference; pre-grated stuff often has an odd taste from the anti-caking powder.
- Fresh thyme sprigs (optional): These aren't decoration—they're a whisper of earthy flavor that bridges the richness of the cheese and cuts through in just the right way.
Instructions
- Chill everything first:
- Pop your Brie in the freezer for 15 minutes before cutting. You'll hear the knife glide through cleanly instead of dragging through soft cheese.
- Cut with purpose:
- Use a sharp knife dipped in hot water between cuts, then wipe it dry—this prevents the cheese from sticking and gives you those clean, architectural triangles.
- Build your mountain:
- Stand each wedge upright on your platter with the pointed end facing up. They'll naturally lean slightly, which is part of the charm.
- Snow the peaks:
- Dust generously with Parmesan right before serving, enough that it actually looks like snow on those wedges.
- Final touch:
- Tuck thyme sprigs around the base if you're using them, then bring it straight to the table.
Save Pin I made this for my father-in-law, who's the kind of person who criticizes everything food-related until he actually tastes something. He picked up a wedge, bit into it, and went quiet—and then had three more. That moment when a simple arrangement of two cheeses somehow transcends being 'just an appetizer' and becomes memorable? That's when I knew this recipe was worth keeping.
The Magic of Simplicity
There's something liberating about a recipe that doesn't require heating, timing, or technique beyond a sharp knife. It forces you to think about texture, presentation, and ingredient quality instead of method. The flavors do the talking here—creamy against salty, soft against crispy.
When to Serve This
This is perfect for dinner parties where you want to start strong without being chained to the kitchen. It also works as a standalone cheese course if you're going casual, or paired with something light like a winter salad. I've even served it as part of a holiday spread when I need something elegant but completely stress-free.
Small Details That Matter
The thyme is worth hunting for, even if it seems optional—it changes everything. Cold Brie is non-negotiable. And that moment when you dust the Parmesan right in front of guests? People actually watch. It's theater, but it's also delicious theater.
- If your Parmesan feels clumpy, pulse it through a food processor for finer texture that actually clings to the cheese.
- A wedge of Brie cut properly should be roughly 25 grams—small enough to eat in two bites, big enough to really taste.
- Keep crackers nearby but don't overshadow this with heavy accompaniments; the cheese should be the star.
Save Pin The best appetizers are the ones people remember, not because of fancy technique but because something about them felt right. This one has become a quiet favorite, pulled out when I want to feel like I've created something beautiful without the stress.
Questions & Answers
- → How do I get clean Brie wedges?
Ensure the Brie is well chilled before slicing to achieve clean, precise triangular wedges using a sharp knife.
- → Can I use other cheeses instead of Brie?
Camembert or triple-cream cheese make excellent rich alternatives, maintaining the soft texture and flavor.
- → What is the purpose of the grated Parmesan?
Parmesan is dusted on top to mimic freshly fallen snow, adding a delicate sharpness and visual contrast.
- → Is fresh thyme necessary for garnish?
Thyme is optional but adds a fragrant herbal touch and vibrant greenery to complement the cheese.
- → What are suitable pairings for this dish?
Try serving with crackers, baguette slices, and a chilled Chardonnay or sparkling wine for a balanced experience.