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This festive, no-bake Easter Charcuterie Board brings spring to your table with colorful fruits, savory meats, creamy cheeses, and crunchy nibbles—ready for easy entertaining.
I’ve been dreaming up this Easter spread for years. Picture pastel-hued berries nestled next to mini quiches, alongside prosciutto ribbons and honey-drizzled goat cheese—no oven needed, yet every bite feels special. It’s perfect for spring holiday brunches, family gatherings, and casual snack sessions. Inspired by farmers’ markets bursting with asparagus and strawberries, I lean on seasonal produce to keep it fresh and light. Plus, it’s a breeze to assemble, so you spend more time laughing with loved ones and less time fussing in the kitchen.
Why You’ll Love This Recipe
• No oven required—just arrange and serve
• Ready in under 30 minutes, even faster if you prep ahead
• Customizable for dietary needs—gluten-free, vegetarian or dairy-free swaps
• Vibrant, Instagram-worthy presentation
• Perfect grazing centerpiece for holiday and spring celebrations
• Easy cleanup—minimal dishes and no baking sheets
• Crowd-pleasing mix of sweet, salty, creamy, and crunchy
• Scales up or down for intimate brunches or big family gatherings
Ingredients
• 4 oz prosciutto or thinly sliced ham (Boar’s Head is my go-to)
• 4 oz salami (classic or turkey salami for a leaner snack)
• 6 oz assorted cheeses, cubed or sliced
– Manchego or aged cheddar (firm, nutty flavor)
– Goat cheese log (creaminess bonus)
– Brie or Camembert (for a soft, buttery touch)
• 1 cup strawberries, halved
• 1 cup blueberries or raspberries
• 1 cup green grapes, halved
• 1 small bunch asparagus, blanch briefly and chill
• 1 cup baby carrots or rainbow carrots, trimmed
• 1 cup snap peas or sugar-snap peas, washed
• 1/2 cup mixed olives (Kalamata and Castelvetrano)
• 1/4 cup honey or fruit jam (apricot or fig)
• 1/4 cup toasted nuts (almonds, pecans, or walnuts)
• 2–3 sprigs fresh herbs (rosemary, thyme, or mint leaves)
• Crackers and breadsticks (gluten-free options available)
Tips: Look for uniform berry sizes for balance; chill meats and cheeses so they firm up on the board; use whole-milk goat cheese for extra richness.
Directions
1. Prep produce and cheeses. Rinse berries, halve grapes, trim carrots and asparagus. Pat everything dry.
2. Arrange cheeses. Place larger cheese wedges in different corners of your board—this creates anchor points.
3. Fold prosciutto and salami into loose ribbons or cones. Tuck them around cheeses so they look effortless.
4. Fill gaps with fruit clusters. Group strawberries, blueberries, and grapes in small bunches for easy grabbing.
5. Add veggies and olives. Nestle asparagus spears and snap peas alongside meats; spoon olives into tiny bowls or nests.
6. Drizzle honey or dollop jam. Let guests drizzle honey over goat cheese or spread jam on crackers.
7. Sprinkle nuts and herbs. Scatter toasted nuts for crunch; finish with fresh rosemary or mint sprigs for color and aroma.
8. Final check. Step back—make sure colors are balanced, no empty spaces remain, and everything is within easy reach.
Pro tip: Chill the board before adding room-temp ingredients; it keeps cheeses and meats firmer, especially on a warm spring day.
Servings & Timing
Yield: Serves 6–8 as an appetizer or snack centerpiece
Prep Time: 20 minutes (or 10 minutes with pre-sliced meats and cheeses)
Total Time: 20 minutes—you’re basically done once everything is prepped
Variations
• Swap salami for pepperoni or chorizo slices for a spicier bite.
• Use vegan cheese and plant-based meats to cater to dairy-free guests.
• Add deviled eggs or mini quiches for more protein.
• Include chocolate-dipped pretzels or Easter candy for a sweeter twist.
• Mix in seasonal stone fruits—apricots or peaches—when available.
• Create a Mediterranean vibe with hummus, pita wedges, and artichoke hearts.
Storage & Reheating
Store leftovers on the board itself, loosely covered with plastic wrap, for up to 24 hours in the fridge. Hard cheeses can last 3–5 days if wrapped separately. Veggies will soften after a day—swap in fresh if you plan to serve again. No reheating needed; this is a cold-serve grazing board. For make-ahead ease, prep all elements a day ahead, then assemble just before guests arrive.
Notes
• When I first built this board, I overloaded on strawberries—lesson learned: small clusters look more elegant than a giant pile.
• If your table is warm, place the board over a larger tray filled with ice packs to keep everything cool.
• For portable entertaining, use individual boards or small wooden paddles—guests love their own mini grazing station.
FAQs
Q: Can I swap out any meat for a vegetarian option?
A: Absolutely—use marinated tofu, grilled veggies, or extra cheeses instead.
Q: What’s the best way to clean the board?
A: Wipe gently with a damp cloth; avoid soaking wooden boards—treat with mineral oil monthly.
Q: How do I keep fruit from browning?
A: Lightly brush apple or pear slices with lemon juice; berries stay vibrant if patted dry.
Q: Can I make this gluten-free?
A: Yes—choose gluten-free crackers, breadsticks, or rice crackers.
Q: How many people does this feed?
A: Plan on about 3–4 oz of meats and cheeses per person plus a handful of fruit and veggies.
Q: Any tips for picking cheeses?
A: Aim for varied textures—soft, semi-firm, and hard—and include a mild, a tangy, and a sharp.
Q: Can I decorate with non-edible items?
A: You can add fresh flowers or paper Easter eggs—but keep them clear of food contact.
Q: How do I prevent meats from drying out?
A: Wrap extras in plastic wrap and store in the fridge; only display what you’ll serve within two hours.
Conclusion
This Easter Charcuterie Board is the ultimate festive appetizer—bright, no-bake, and endlessly adaptable for holiday entertaining, spring brunches, or simple family gatherings. Give it a try, and let me know how you customize yours—drop a comment below or tag me on Instagram with #SpringGrazingMagic. For more tips on creating show-stopping boards, check out my Spring Appetizer Ideas and Nut-Free Grazing Board posts—happy grazing!
Easter Charcuterie Board
Ingredients
- 4 oz prosciutto or thinly sliced ham (Boar’s Head is my go-to)
- 4 oz salami (classic or turkey salami for a leaner snack)
- 6 oz assorted cheeses, cubed or sliced
- 1 cup strawberries, halved
- 1 cup blueberries or raspberries
- 1 cup green grapes, halved
- 1 small bunch asparagus, blanch briefly and chill
- 1 cup baby carrots or rainbow carrots, trimmed
- 1 cup snap peas or sugar-snap peas, washed
- 1/2 cup mixed olives (Kalamata and Castelvetrano)
- 1/4 cup honey or fruit jam (apricot or fig)
- 1/4 cup toasted nuts (almonds, pecans, or walnuts)
- 2–3 sprigs fresh herbs (rosemary, thyme, or mint leaves)
- Crackers and breadsticks (gluten-free options available)
Instructions
- Rinse berries, halve grapes, trim carrots and asparagus. Pat everything dry.
- Place larger cheese wedges in different corners of your board—this creates anchor points.
- Tuck them around cheeses so they look effortless.
- Group strawberries, blueberries, and grapes in small bunches for easy grabbing.
- Nestle asparagus spears and snap peas alongside meats; spoon olives into tiny bowls or nests.
- Let guests drizzle honey over goat cheese or spread jam on crackers.
- Scatter toasted nuts for crunch; finish with fresh rosemary or mint sprigs for color and aroma.
- Step back—make sure colors are balanced, no empty spaces remain, and everything is within easy reach.
