Easter Charcuterie Board
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.
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.
Notes
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.
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