Hop into spring with this tasty Easter charcuterie board! It’s fun, easy to make, and ready in no time. Colorful fruits, a selection of cheeses, and meats will definitely impress your guests!
If you are looking for easy charcuterie board ideas for Easter, this is it!
Arrange the selection of fruits, cheeses, and meats into an oval to resemble an egg. Or, simply assemble it onto any tray you have.
How to make an Easter charcuterie board
Tools:
- Large wooden tray/chopping board – see tips below for an option without the tray
- Baking parchment – optional
- Knife & chopping board
- Bunny or chick cookie cutter – optional
Ingredients:
- Strawberries
- Turkey ham
- Mortadella
- Salami
- Grapes
- Cheese – Sliced & a wedge (like Spanish Manchego)
- Radish
- Cucumber
Assembling:
You can either start from the widest part and make your way down and up, or start by outlining the egg shape – this can be done with cucumbers, salami, strawberries, or anything you like.
You can take the photo as a guide only and create your own version!
We also like to serve freshly baked French baguette and bread dipping oil alongside any cheese board. It is always a hit!
Julia’s tips
- If you don’t have a suitable tray for serving, you can arrange it on your dining table (use baking parchment paper under it).
- Note that the ingredients I used are only a guide. You can easily add/omit or substitute anything you like.
- Dips, spreads, or crackers can be served separately in bowls or on plates. Deviled eggs are also a great addition to any Easter cheese board.
- Add mini chocolate Easter eggs, if you like!
- Use toothpicks for your guests to pick individual items off the tray.
Frequently asked questions
A good charcuterie board has a little bit of everything. Think cured meats like salami and prosciutto, a mix of cheeses such as brie, cheddar and goat cheese, something crunchy like crackers or breadsticks, and a few extras like olives, nuts and pickled veggies. Don’t forget something sweet like fresh or dried fruit, and a spread or two to tie it all together.
It really depends on when you serve it and what you include. If you’re serving it alongside other appetizers or snacks, it can easily serve more guests. On the other hand, if it’s the main appetizer, you might need a bit more to keep everyone satisfied.
As a general rule, plan for about 1 to 2 ounces (30 to 60 grams) of meat and cheese per person. If you’re serving it before a meal, keep it light so it doesn’t fill everyone up. Including a mix of meats, cheeses, fruits and veggies will also help balance the board.
If you have any leftovers, keep the meats and cheeses in separate airtight containers in the fridge. They should stay good for 2 to 3 days. Fruits and veggies are best eaten sooner rather than later.
More Easter appetizer ideas:
- BLT Egg Sliders: A great way to use up those extra hard-boiled eggs. They are always a hit with guests.
- Stuffed Celery: Light and crunchy. These little bites are quick to make and add a nice fresh element to your table.
- Mini Egg Salad Sandwiches: Simple to prepare and perfect for making ahead. These sandwiches are creamy and comforting, ideal for a spring brunch.
- Easter Carrot Cheese Ball: If you want a festive centerpiece that tastes as good as it looks, this cheese ball is a must-try.
Easter Charcuterie Board
Ingredients
- 6 strawberries (120 grams, see note 1)
- 1 cup grapes (130 grams)
- 6 radishes (halved)
- ½ English cucumber (sliced)
- 12 ounces deli meat (see note 2)
- 12 ounces cheese (sliced & a wedge, 350 grams, see note 3)
Instructions
- Prepare all the ingredients and make sure to pat dry the fruits and veggies with paper kitchen towels. Cut round ham slices in half and fold each into a cone shape. Cut the wedge of cheese into thin slices and using a cookie cutter cut out chicks from cheese slices (optional).
- Arrange all the ingredients as shown in the pictures (or any way you prefer) on a 12x20-inch (30x52-centimeter) tray or wooden board.
- The easiest way to do this is to start about ⅔ down from the top of the tray, layering slices of cheese first – edge to edge. This will be the widest part of the egg shape. From there, you can continue down or up, both ways making the edges slightly smaller as you progress.
- The tray can be prepared a few hours before serving, but it is important to cover it with plastic wrap to keep it as fresh as possible!
Notes
- Make sure to rinse strawberries, grapes, radishes, and cucumber and pat dry with paper kitchen towels first.
- I used turkey ham, Italian mortadella, and salami. Prosciutto, Serrano ham, or any kind of ham will work just fine. If you can, ask the meat to be thinly sliced.
- Use any cheese you like. I used Gouda for the slices and sheep cheese for the wedge. Spanish Manchego is a great substitution.
- Take the quantities as a guide. You can use more or less of each. More information and tips can be found in the post above this recipe card.
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