Easter Charcuterie Board
Bright, festive, and totally no-bake, this Easter Charcuterie Board is the perfect Spring appetizer for grazing through holiday celebrations.
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.
Notes
Keep jams, honey, and fragile flowers separate until serving. Experiment with color temperature for an appealing presentation.
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