You know that feeling when your kitchen table suddenly turns into a pastel playground? That was me last Easter, juggling jelly beans, pastel napkins, and a mad search for farm-fresh strawberries while my niece declared, “Auntie, make it look like a fairy picnic!” Spoiler alert: fairy picnic + last-minute oven baking = total chaos. So this year, I ditched the heat and leaned into a no-bake Easter Charcuterie Board that’s equal parts whimsical and stress-free. Trust me, it’s a game-changer when you want maximum wow-factor with minimal elbow grease.
This board is my new family favorite (yes, really!), featuring ribbons of prosciutto, juicy berries, crunchy almonds, and—of course—mini chocolate eggs hidden in every nook. It’s bright, it’s festive, and it’s seriously craveable. Even better? It’s balanced with proteins, fruits, healthy fats, and a tiny sweet treat for good measure. Perfect for a casual brunch or big holiday bash, and you’ll look like the hostess with the mostest without ever turning on the oven.
Why You’ll Love This Easter Charcuterie Board
- No oven required—grab, arrange, and serve (you’ll want to make a double batch!).
- Ready in about 30 minutes—perfect for last-minute celebrations.
- Endless grazing options—always a hit with kids and grown-ups alike.
- Fresh, seasonal pastels—think green grapes, baby carrots in spring hues, and edible flowers.
- Balanced combo: lean meats, fiber-rich fruit, healthy fats, and a little sweet kick.
- Totally customizable—gluten-free, low-carb, vegetarian, or even vegan options.
- Insta-worthy décor—your feed will thank you (and so will your guests!).
- Stress-free entertaining—assemble ahead and chill until go-time.
Ingredient Notes
- Prosciutto di Parma (6 oz.) or any thin-slice ham. Tip: if it tears, pop it in the freezer for 10 minutes—instant magic.
- Salami (8 oz.) – Genoa or soppressata both bring lovely spice. Fan into little rosettes for texture.
- Cheeses (6 oz. total) – I like cubed cheddar for bite and sliced manchego or creamy brie for melt-in-your-mouth moments.
- Strawberries (1 cup), halved. Go local if you can—those berries at the farmers’ market are next-level sweet.
- Green grapes (1 cup), washed and patted dry. Keep them on small stems so they don’t roll everywhere.
- Baby carrots (½ cup) or pastel rainbow carrots (so pretty!). A crunchy palate cleanser.
- Almonds (½ cup) – classic roasted or swap for Marcona almonds if you want a Spanish flair.
- Honey (¼ cup) – plain or rosemary-infused; drizzle or serve in a ramekin.
- Fig jam or apricot preserves – optional dip for extra sweetness (perfect with brie!).
- Edible flowers & fresh rosemary sprigs – they’re not just pretty; they smell amazing too. Rinse gently.
- Mini chocolate eggs or pastel jelly beans – because Easter without chocolate is just … sad.
Substitution pro tip: Swap meats for marinated artichoke hearts and grilled zucchini ribbons for a vegetarian twist. Or add olives and tzatziki for a Mediterranean spin. Sky’s the limit!
Step-by-Step Directions
- Choose & prep your board: A 16×12″ wooden or slate platter works great. Wipe it clean and set it on your table or island. (Pro tip: tuck a damp paper towel underneath so it doesn’t slide.)
- Lay out the cheeses: Cube the cheddar, slice the brie or manchego, and space them out—think three little “stations” across the board. Leaving room around each block makes your life easier when you’re adding everything else.
- Fold & fan the meats: Gently fold prosciutto into loose ribbons and fan out salami in tiny rosettes. Tuck these snuggly next to the cheese stations or spill them into empty corners. Height and texture—don’t skip this part!
- Add the fruit & veggies: Nestle strawberry halves alongside meats. Cluster grapes in groups of six to eight. Pile the baby carrots in one spot for a pop of orange. Mixing colors side by side makes everything look more vibrant—trust me on this.
- Pop in nuts, jams & honey: Spoon fig jam into a small ramekin and place it near the cheese. Drizzle honey in a zig-zag pattern across one corner—or serve it in its own tiny bowl with a dipper. Sprinkle almonds into the gaps to add that craveable crunch.
- Garnish for flair: Tuck edible flowers and rosemary sprigs wherever your eye spots a little empty space. Then hide mini chocolate eggs or jelly beans around the board—watch guests gasp when they discover sweet treasures!
- Serve & savor: Let folks know they can build their own bites—prosciutto over cheese, a dab of jam, a strawberry on top. Grazing boards aren’t just food; they’re an experience. Enjoy the smiles (and maybe a mimosa or two while you’re at it).
Variations & Flavor Twists
- Vegetarian Spring Board: Ditch the meats and load up on marinated artichoke hearts, grilled zucchini ribbons, and roasted red peppers.
- Gluten-Free Grazing: Add rice crackers or gluten-free sourdough crisps instead of baguette slices.
- Low-Carb Remix: Swap sweet jam for pesto, toss in extra olives, and skip the grapes.
- Kid-Friendly Version: Use mild cheddar, turkey pepperoni, and mini fruit kabobs on toothpicks for little hands.
- Mediterranean Flair: Add tzatziki, kalamata olives, feta cubes, and warm pita triangles.
- Sweet & Savory: Include dark chocolate chunks, honeycomb pieces, and candied pecans for a dessert-board crossover.
Storage & Reheating Tips
Since this is a cold board, there’s no reheating—hallelujah! But keeping everything fresh and pretty until party time is key.
- Cover tightly with plastic wrap and store in the fridge up to 24 hours ahead.
- Keep jams, honey, and edible flowers in separate containers until about 30 minutes before serving.
- Remove from fridge 15 minutes prior to serving so cheeses soften just enough (no one wants hockey-hard brie!).
- Prep “assembly station” the night before: slice cheeses, wash and dry fruits, portion nuts. Then assemble on the big day stress-free.
Let’s Wrap This Up
There you have it—an Easter Charcuterie Board that’s equal parts charming, comforting, and completely fuss-free. No oven, no pots, no flipping pancakes while your ham burns. Just a collage of colors, textures, and flavors that’ll make your guests gush (and maybe even try a second plate!). If you give this a whirl, drop a comment below or shoot me your pics on Instagram. I love seeing your creative spins. Here’s to happy grazing, cozy moments, and a holiday table that feels like a warm hug. Cheers, friends!
Easter Charcuterie Board
Ingredients
- 6 oz. prosciutto di Parma or Boar’s Head thin-slice ham
- 8 oz. salami choose Genoa or soppressata
- 3 oz. cheddar cheese cubed (Tillamook or Cabot recommended)
- 3 oz. manchego or brie sliced
- 1 cup strawberries halved (ripe, sweet from local farmers’ market)
- 1 cup green grapes washed and dried
- 1/2 cup baby carrots or pastel-colored baby carrots
- 1/2 cup roasted almonds or Marcona almonds (for a touch of Spanish flair)
- 1/4 cup honey or rosemary-infused honey (for drizzle)
- 1 small jar fig jam or apricot preserves (optional dip)
- edible flowers and fresh rosemary sprigs (for garnish)
- a handful mini chocolate eggs or pastel jelly beans (for festive pop)
Instructions
- Choose a large wooden or slate platter. Wipe it clean and set it on a kitchen island or serving table with a damp paper towel underneath to prevent slipping.
- Slice brie, cube cheddar, and position cheeses on the board for balance.
- Fold prosciutto into ribbons, fan out salami, and place next to cheeses for height.
- Nestle strawberries, grapes, and carrots around the meats. Use contrasting colors for visual appeal.
- Spoon fig jam into a ramekin, drizzle honey, and sprinkle almonds on the board.
- Add edible flowers, mini chocolate eggs, and rosemary sprigs for a festive touch.
- Let guests know they can pull individual bites or create their own combinations.
