This Easter, impress your guests with a show-stopping Easter charcuterie board with delightful surprises. I’ll walk you through step-by-step instructions to create a uniquely Easter-themed cheese platter that’s easy, delicious, and festive.
Adding fun, playful elements to your charcuterie board is the best way to bring Easter spirit to your table. š
When it comes to holidays, Easter is a fan favorite. It’s probably due to the permission to eat chocolate or the warmer weather (at least for those in the northern hemisphere). But for me, I love Easter for the most classic reason of all: quality time with my favorite people. Call me cheesy (really, please do, this whole recipe is about cheese), but that’s what I love mostāslowing down, sharing food, and making everything feel extra special. Now, anyone can bang some cheese and salami down on a board and call it a day, but I love to do a tiny bit more to make it truly special. This Easter charcuterie board stands out because it’s not just an average snack board with chocolate eggs. I’ve included several unique elements that will have everyone talking about your board for years to comeāplus, it comes together with minimal prep, so you can be present with your loved ones.
Tips for making an Easter cheese board
- On-theme: This Easter charcuterie board differs from a regular cheese board by featuring Easter motifs: carrots, chicks, eggs, and bunnies. I like adding a touch of spring with florals, too. I’ve included instructions on making deviled-egg chicks, salami roses, bunny brie, and more.
- Portions: Perhaps the trickiest part of assembling an Easter charcuterie board is figuring out the quantities. I’d suggest 2-3 ounces of cheese per person if your cheese board is the main feature of the day, or 1-2 ounces of cheese per person if it’s served alongside other foods.
- Variety: Whenever I assemble a snack or cheese board, my goal is to add a variety of textures and flavors. When deciding which other treats to include on your board, consider whether you are missing something soft, crunchy, sweet, or fresh.
- Room-temperature cheese: Remember to take your cheese out of the fridge about 30 minutes before serving so it’s at room temperature.
These star crackershave a springtime vibe. Flower- or bunny-shaped crackers also work to add fun to your board.
I like to add the nuts, grapes, radishes, and flowers last and tuck them into the little empty spaces on the board.
Easter Charcuterie Board Fillers
This recipe focuses on adding elements with a strong Easter theme, but you’ll also want some items to fill the gaps. You can get anything you’d like, but here are some suggestions for a beautiful Easter charcuterie board:
- Vegetables: Sliced cucumbers, radishes, or halved cherry tomatoes add refreshing elements.
- Fresh fruits: I’ll usually add some blueberries, strawberries, sliced apples, or grapes.
- Sweet things: Add your favorite Easter candy! I love including Easter eggsāthe pastel ones are a fun idea. My daughter loves it when she finds jelly beans hiding in there, too. You can use cookies, chocolate bunnies, or fancy chocolate bark.
- Savory: Cashews, almonds, and walnuts ā nuts are great fillers. Some salty crackers or chips work well to balance out the flavors.
How to Make an Easter Charcuterie Board
Step 1:Devil some eggs using my recipe below, then decorate them as cute little chicks with carrot beaks and black sesame seed eyes.
Step 2:My personal favorite ā the prettiest floral goat’s cheese! Simply press edible flowers into the surface ā it’s easy and stunning.
Step 3:Use a cookie cutter to turn your regular cheese into sweet little flowers. Keep the leftovers for later!
Step 4: Slice the top off a wheel of brie, use a cookie cutter to cut a shape in the center, then replace the top and fill it with hot honey or jam.Tip ā¢For a smooth cut, run the knife under hot water first, then dry it before slicing.
Switch up the hot honey: My recipe below calls for it, but you can use another type. If you’re not a fan of spice, use regular honey. Jam works well, too! I love contrasting the brie with sweet sauces or jams, like mango chutney or my bourbon fig jam .
Step 5:Slice and core orange mini peppers, then fill them with your favorite dip. Use fresh dill to make them look like carrots!
Step 6:Wrap the rim of a champagne flute with folded salami, overlapping them in a circular direction. When you can’t add more, flip the glass upside down to reveal a rose!
Tip ā¢ Use your favorite dip to make the carrot-shaped peppers. I like using hummus, not just for the taste but also because the beige color is neutral, so it seems carrot-shaped!
Final step:Bring it all together! Get a large platter and start by placing the biggest items on the board firstāthe brie, the salami roses, and the deviled egg chicks. Then, I add my fillers around it, using them to fill the gaps. Finally, add any garnishes, like edible flowers. This helps you create an abundant look.
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Easter Charcuterie Board
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Ingredients
Easter Deviled Eggs
- ā¢ 6 large eggs
- ā¢ Ā¼ cup mayonnaise
- ā¢ 1 teaspoon mustard
- ā¢ 1 teaspoon apple cider vinegar
- ā¢ Ā¼ teaspoon onion salt
- ā¢ Carrot (sliced into rounds and then cut into little triangles)
- ā¢ 24 black sesame seeds
Flower Rolled Goat Cheese
- ā¢ 1 goat cheese log
- ā¢ Edible flowers
Cheese Cut-Out Flowers
- ā¢ 2 packages cheddar cheese slices (I like one white and one orange)
Easter Cut-Out Brie
- ā¢ 1 round brie cheese
- ā¢ 2-4 tablespoons hot honey
Carrot-Shaped Peppers
- ā¢ 4 mini orange peppers
- ā¢ Ā½ cup hummus (or your favorite dip)
- ā¢ Fresh dill (to decorate)
Charcuterie Rosettes
- ā¢ 100 grams thinly sliced salami
Everything Else
- ā¢ Crackers, cashews, grapes, chocolate, radishes, Mini Eggs, your favorite cheeses, and nuts
Instructions
- Easter Deviled Eggs: Bring a pot of water to a boil over high heat. Remove it to stop it from boiling, then carefully add the eggs. Return the pot to the heat for 14 minutes, then transfer the eggs to an ice bath. Once the eggs are cool, peel them and cut them in half lengthwise. Remove the yolks and put them in a bowl with the mayo, mustard, vinegar, salt, and pepper and mash until smooth. Pipe the mixture into the egg whites and decorate them as chicks with carrot beaks and black sesame eyes. 6 large eggs, Ā¼ cup mayonnaise, 1 teaspoon mustard, 1 teaspoon apple cider vinegar, Ā¼ teaspoon onion salt
- Flower Rolled Goat Cheese: Unwrap your goat cheese and press edible flowers onto the surface. 1 goat cheese log, Edible flowers
- Cheese Cut-Out Flowers: Lay the cheese slices on your cutting board and use a flower-shaped cookie cutter to cut out shapes. 2 packages cheddar cheese slices
- Easter Cut-Out Brie: Cut the top off a wheel of brie and lay it cut side facing down on your cutting board. Use a cookie cutter to cut a shape in the center. Place the top back on the brie, cut side facing down, and then fill the cut-out with honey or jam. 1 round brie cheese, 2-4 tablespoons hot honey
- Carrot-Shaped Peppers: Cut the peppers in half lengthwise and then fill with your favorite dip ā I used hummus. Decorate the tops with a little fresh dill to make them look like carrot tops. 4 mini orange peppers, Ā½ cup hummus, Fresh dill
- Charcuterie Rosettes: Arrange the charcuterie around the mouth of a glass so it is overlapping and half in and half outside the glass. When you can’t add any more, carefully remove it. It will look like a flower. 100 grams thinly sliced salami
- Arrange Easter Charcuterie Board: Arrange the things you made and any extra cheese first. Then, fill the spaces with smaller items such as nuts, candy, crackers, fruits, and veggies. Finally, add a few edible flowers to finish it off.
Video
View this post on Instagram A post shared by Kristen Stevens (@theendlessmeal)
Notes
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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If you can’t find fresh edible flowers, you can also usefreeze-dried edible flowerspurchased online.
Have fun with your Easter cheese board. Think spring when choosing the items to fill in the gaps!
Easter Charcuterie Board
Ingredients
Easter Deviled Eggs
- 6 large eggs
- Ā¼ cup mayonnaise
- 1 teaspoon mustard
- 1 teaspoon apple cider vinegar
- Ā¼ teaspoon onion salt
- Carrot , sliced into rounds and then cut into little triangles
- 24 black sesame seeds
Flower Rolled Goat Cheese
- 1 goat cheese log
- Edible flowers
Cheese Cut-Out Flowers
- 2 packages cheddar cheese slices , I like one white and one orange
Easter Cut-Out Brie
- 1 round brie cheese
- 2-4 tablespoons hot honey
Carrot-Shaped Peppers
- 4 mini orange peppers
- Ā½ cup hummus , or your favorite dip
- Fresh dill , to decorate
Charcuterie Rosettes
- 100 grams thinly sliced salami
Everything Else
- Crackers, cashews, grapes, chocolate, radishes, Mini Eggs, your favorite cheeses, and nuts
Instructions
- Easter Deviled Eggs: Bring a pot of water to a boil over high heat. Remove it to stop it from boiling, then carefully add the eggs. Return the pot to the heat for 14 minutes, then transfer the eggs to an ice bath. Once the eggs are cool, peel them and cut them in half lengthwise. Remove the yolks and put them in a bowl with the mayo, mustard, vinegar, salt, and pepper and mash until smooth. Pipe the mixture into the egg whites and decorate them as chicks with carrot beaks and black sesame eyes. 6 large eggs, Ā¼ cup mayonnaise, 1 teaspoon mustard, 1 teaspoon apple cider vinegar, Ā¼ teaspoon onion salt
- Flower Rolled Goat Cheese: Unwrap your goat cheese and press edible flowers onto the surface. 1 goat cheese log, Edible flowers
- Cheese Cut-Out Flowers: Lay the cheese slices on your cutting board and use a flower-shaped cookie cutter to cut out shapes. 2 packages cheddar cheese slices
- Easter Cut-Out Brie: Cut the top off a wheel of brie and lay it cut side facing down on your cutting board. Use a cookie cutter to cut a shape in the center. Place the top back on the brie, cut side facing down, and then fill the cut-out with honey or jam. 1 round brie cheese, 2-4 tablespoons hot honey
- Carrot-Shaped Peppers: Cut the peppers in half lengthwise and then fill with your favorite dip - I used hummus. Decorate the tops with a little fresh dill to make them look like carrot tops. 4 mini orange peppers, Ā½ cup hummus, Fresh dill
- Charcuterie Rosettes: Arrange the charcuterie around the mouth of a glass so it is overlapping and half in and half outside the glass. When you can’t add any more, carefully remove it. It will look like a flower. 100 grams thinly sliced salami
- Arrange Easter Charcuterie Board: Arrange the things you made and any extra cheese first. Then, fill the spaces with smaller items such as nuts, candy, crackers, fruits, and veggies. Finally, add a few edible flowers to finish it off.
