A spring charcuterie board does not need to be complicated to look beautiful. Using lamb lettuce, cucumber, grapes, hard-boiled eggs, deli meats and almonds, you can put together a board that feels light, colorful and perfect for the season.
Because of the eggs, it also works well for Easter brunch.
What I used for this board
For the board, I used lamb lettuce, arugula, cucumber, grapes, hard-boiled eggs, salami, ham, hard cheese and almonds. You will find the exact amounts in the recipe card, but this kind of board is flexible, so you can adjust it a little depending on the size of your tray and how full you want it to look.
Tools you'll need
You only need a few basic tools here. A paring knife is handy for cutting the eggs into flower shapes. A vegetable peeler can be used for peeling the cucumber, though this is optional. If you do not mind the skin, leave it on. You will also need a large knife for cutting cheese and a small bowl for almonds.
For serving, use a large platter, wooden board or tray. If you are using something decorative that is not meant for food, place a sheet of parchment paper underneath.
Ingredient substitutions
Salami can be replaced with Italian prosciutto, Spanish fuet or any other deli-style cured meat. Any hard cheese works well here, including Gouda, Manchego or Cheddar. If you do not want to use cucumber, bell peppers are a good alternative. Almonds can be swapped for pistachios or cashews.
How to make a spring charcuterie board
I build this the same way I build most charcuterie boards. First, choose a large tray or platter that will fit all your ingredients.
Place the small bowl on the tray first, then start with the larger items. Add the meats and cheese first, then fill the gaps around them. Fold the salami slices and roll the ham slices before arranging them on the board.
Next, arrange the eggs cut into flower shapes. After that, add the grapes and cucumber. Once the larger ingredients are in place, fill the gaps with smaller items. Lamb lettuce and arugula are perfect for this because they help cover empty spots while also adding a fresh green touch.
It does not need to look perfect. Once the gaps are filled, the whole board starts to look finished.
FAQs
This spring-themed appetizer is best enjoyed shortly after it is made, but it can be prepared up to 2 hours in advance. Cover it with plastic wrap and keep it refrigerated until ready to serve.
Older eggs are easier to peel than fresh ones. I usually keep the very fresh eggs for something else and use eggs that are a bit closer to their best-before date for this.
My tips
Whenever I need hard-boiled eggs for appetizers, I cook more than I think I will need. Sometimes they do not peel well and do not look presentable enough for serving, so having a few extra helps. Even when making hard-boiled eggs in the Instant Pot, which usually makes peeling easier, there are still some that can be tricky.
You can also turn this idea into an Easter charcuterie board. It uses similar ingredients but in a fun egg-shaped design.
To make it more filling, serve it with crackers or sliced baguette.
More spring appetizers you can try
For more spring appetizer ideas, try bacon jalapeno deviled eggs, carrot-shaped stuffed mini peppers or mini egg salad sandwiches.
If you enjoy making boards like this, you can find more ideas in my charcuterie boards category.
Spring Charcuterie Board
Ingredients
- ½ cup almonds
- 6 hard-boiled eggs (peeled)
- 2 cups lamb lettuce (see note 1)
- 7 ounces sharp cheddar (diced, see note 2)
- 7 ounces Old Amsterdam cheese (sliced)
- 4 ounces ham (thinly sliced)
- 4 ounces salami (of your choice, thinly sliced)
- ½ English cucumber (sliced)
- 2 cups grapes (preferably on stem)
Instructions
- Use a 9x13-inch (23 x 33 cm) serving tray. If it is not intended for food serving, line it with a sheet of parchment paper. Fill a small bowl with almonds and place it on the tray, close to one of the corners.
- Make the egg flowers: Hold an egg lengthwise. With a small paring knife, cut a shallow zigzag line around the middle of the egg. Keep rotating the egg as you continue the zigzag all the way around. Once the cut meets, gently pull the egg apart into 2 halves. Set aside.
- Spread the lamb lettuce across the tray. Mine also had some arugula mixed in. Move the leaves around to create green areas or fill any gaps.
- Place the larger items first. Add the cheeses, then roll the ham slices and arrange them on the tray.
- Add some of the egg flowers, cucumber slices and grapes.
- Fold the salami slices and arrange them wherever you have free space.
- Fill any gaps with the remaining cheese, egg flowers, grapes, cucumber or extra greens until the board looks full and balanced.
- Serve with crackers or sliced baguette.
Notes
- Any green leafy salad mix will work here. Mine also contained some arugula. It acts as garnish and helps fill gaps.
- Use any hard cheese you like. Gouda or Manchego are also good options.
- I like using a serving tray because it has an edge and holds everything in place. If you do not have one, use a large platter, serving plate, or baking tray.
- Make ahead: This charcuterie board can be made up to 2 hours before serving. Cover and refrigerate until ready to serve.
Nutrition
Nutrition values are estimates calculated from available data and may vary with ingredient brands and portion sizes.
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