Save I'll never forget the first time I made these Sparkling Champagne Toasts for my sister's engagement party. I was nervous, honestly—something about the combination of delicate cheese, those jewel-like prosecco-soaked grapes, and actual edible gold felt almost too fancy for my kitchen. But as I arranged them on the platter and watched the candlelight catch the shimmer, I realized that elegant doesn't have to be complicated. It just has to be made with intention and a little bit of sparkle.
What I love most is remembering my guests' faces when they first bit into one. There was this moment of surprise—the way their eyes lit up when they hit that sweet grape, the way the gold dust made it feel celebratory even on an ordinary Thursday evening. Appetizers like these have a quiet power to transform a gathering into something memorable.
Ingredients
- Creamy white cheese (Brie or Camembert), 120 g: This is your foundation, and I learned the hard way that room temperature matters. Cold cheese tears the bread; soft cheese spreads like a dream. The rind needs to come off—it'll catch on your knife otherwise.
- Fresh goat cheese (chèvre), 60 g: The tanginess here is non-negotiable. It cuts through the richness and gives you a base that actually holds the grape without sliding around like it's ice skating.
- Seedless green grapes, 18: Look for grapes that feel firm but not hard. The prosecco plumps them up beautifully, and their slight tartness balances the honey perfectly.
- Prosecco or Champagne, 120 ml: Don't use anything you wouldn't drink. The grapes take on the personality of whatever you soak them in, and cheap sparkling wine tastes cheap on a grape.
- White baguette or gluten-free bread, 12 thin slices: Toast them just enough for structure, not so much that they become hard crackers. You want them to support the cheese without fighting your teeth.
- Edible gold dust or glitter: This is pure magic, and it's completely optional, but it's what makes people gasp a little. A little goes a long way—you're aiming for shimmer, not bling.
- Honey, 1 tbsp (optional): A whisper of honey tied everything together the first time I made these. It's your secret weapon for rounding out all the flavors.
- Flaky sea salt, a pinch (optional): This little touch teaches your mouth to pay attention to all the other flavors happening on the toast.
Instructions
- Soak the grapes in prosecco:
- Pour the prosecco over your grapes and let them sit. This is where you can steal a sip if no one's looking. Fifteen minutes is your minimum, but I often let them go longer—the bubbles soften them slightly and infuse them with that sophisticated flavor. When you drain them, be gentle; pat them dry so they don't slip on the cheese.
- Toast your bread base:
- Whether you're using a toaster or your oven, aim for that golden-brown moment—you know it when you see it. The bread should smell toasty and feel crisp but not hard. Let it cool to room temperature so the cheese doesn't melt into a puddle before your guests even taste it.
- Spread the goat cheese foundation:
- This is where a small offset spatula becomes your best friend. Spread a thin, even layer—think of it like you're buttering toast, not frosting a cake. The goat cheese is your anchor, so make it count.
- Layer the creamy cheese:
- Top each toast with a single slice of the pale, dreamy Brie or Camembert. I like to press it down gently so it bonds with the goat cheese beneath. This double-cheese situation is what makes these feel luxurious.
- Crown with the grapes:
- This is the moment where presentation meets flavor. One or two grapes per toast—press them gently into the cheese so they actually stay put. The moisture from the grapes mingles with the cheese, and that's where the magic happens.
- Add the shimmer:
- Dust lightly with edible gold. Hold the container a few inches above and tap gently—you're looking for a subtle sparkle, not a disco ball effect. The gold tastes like nothing, but it looks like everything.
- Optional drizzle and finishing salt:
- If you're using honey, a tiny drizzle is all you need. Follow with the smallest pinch of flaky sea salt. These optional touches are like the difference between a good party and one people talk about for years.
- Serve immediately:
- Arrange them on your most beautiful platter and serve right away. These are best eaten within an hour, while the bread still has some structure and the grapes are perfectly chilled.
Save There's something about serving food that sparkles—literally—that changes the energy in a room. I think it reminds people that ordinary moments can be made extraordinary with just a little attention and care.
Why This Recipe Became My Go-To Appetizer
I used to overthink appetizers, thinking I needed to spend hours in the kitchen or master some complicated technique. Then I made these, and something shifted. They proved to me that elegance is often just about choosing good ingredients and letting them shine. The flavor combination is simple—cheese, grapes, sparkle—but somehow it feels like more than the sum of its parts. Now whenever I'm invited somewhere and asked to bring something, these are what I reach for. They never disappoint, and more importantly, they never stress me out.
Making Them Your Own
One of my favorite discoveries has been experimenting with the toppings. The edible gold is classic, but I've also tried edible pearls, fresh thyme leaves, and even a tiny drizzle of aged balsamic for depth. The prosecco-soaked grapes are the constant—that's the heart of the recipe—but everything else is fair game. The beauty of these toasts is that they're structured enough to feel intentional but flexible enough to match your mood or what's in your kitchen.
Pairing and Timing Tips
If you're serving these at a party, think about the flow of your evening. These work beautifully as a passed appetizer during the first hour when people are still mingling and their hands need something elegant to hold. I've also learned that serving them slightly chilled—not ice cold, just cool—makes them taste fresher and keeps the cheese from getting too soft. And if you're pairing them with a full glass of Champagne, that's when they truly shine. They're designed to complement sparkling wine, not compete with it.
- Make a non-alcoholic version by soaking the grapes in sparkling white grape juice—the effect is almost identical, and no one will feel left out
- If goat cheese isn't your thing, mascarpone or ricotta work beautifully and give a creamier texture
- These freeze surprisingly well if you assemble them without the grapes and the garnish, though fresh is always better if you have the time
Save These Sparkling Champagne Toasts taught me that the simplest recipes often make the biggest impression. Make them for someone you want to celebrate.
Recipe FAQ
- → How long should grapes soak in prosecco?
Allow grapes to soak for at least 15 minutes to absorb the prosecco flavor while maintaining texture.
- → Can I use non-alcoholic alternatives for prosecco?
Yes, sparkling white grape juice works well for an alcohol-free version without losing effervescence.
- → What cheeses work best for these toasts?
Soft creamy white cheeses like Brie or Camembert paired with fresh goat cheese offer a rich, balanced flavor.
- → How do I achieve the toasted base without altering texture?
Lightly toast baguette slices until just crisp and let them cool before spreading cheeses to avoid sogginess.
- → What is the purpose of edible gold dust?
Edible gold dust adds an elegant shimmer and festive touch without affecting taste.