Cute & Festive Easter Charcuterie Board

5 from 1 vote

This Easter Charcuterie board is fun to make, cute, and full of great color, texture and flavor. The perfect appetizer for your Easter Brunch!

Prep Time20

Total Time20

Course: Appetizer

Cuisine: French

Diet: Diabetic, Gluten Free

Servings: Person

Calories: 693kcal

Author: Marie Porter

3 oz Cured or smoked meats see post for suggestions
3 oz Cheese see post for suggestions
Crackers see post for suggestions
Produce Sauces, Snack Items, and Garnishes as desired - see post for suggestions.

Place your focal point items - wheels or chunks of cheese, sauce ramekins, dip bowls, etc - on the charcuterie tray.
In this case, it was a couple ramekins of honey and Dijon mustard, and the boiled egg white halves.
Place your meats roughly where you’d like them to go, then place your remaining cheeses. This was the smoked turkey deli meat, deli ham slices, and Kielbasa for the meats, and bocconcini, swiss cheese, and marble cheese for the cheeses.

Arrange sections of your starches - crackers, cookies, bread. For this Easter charcuterie board, I used baguette crackers, bacon dippers, and bread sticks.
Fill in your sections of the more “snacky” produce. In this case, that's cucumber slices, baby carrots, and green grapes.
Place sections of your “Munchies” items, filling in any larger empty spaces. This is the mini eggs and dried apricots on the charcuterie board as pictured.

Arrange your meat and cheese slices more artfully, if desired.
Fill in any sparsely covered areas with more meat, cheese, produce, etc.
Add dips to the bowls, if applicable, then garnish as desired. I piped the filling into the eggs, and garnished the board with fresh Italian parsley.
Serve and enjoy!

Nutritional information will vary wildly based on what you serve, and how much you're serving along with the charcuterie board.

Amounts listed are just standard suggestions, and can be used to estimating amounts of food to order, per guest.