Easter Charcuterie Board

This easy Easter Charcuterie Board is full of sweet and savory snacks, and it's the perfect addition to your Easter brunch or dinner. Learn how to make a holiday snack platter that will have everyone hopping back for seconds.

Course Appetizer

Cuisine American

Servings servings

Calories 423kcal

Author Meggan Hill

Ingredients

The cheese and eggs:

8 ounces dill Havarti cheese cubed (see note 1)
8 ounces Colby Jack cheese sliced
8 ounces aged cheddar cheese (preferably white)
12 deviled eggs (halves, see note 2)

The spreads:

fresh honeycomb or honey (see note 3)
apricot jam

The fillers:

blueberries
raspberries
cucumbers sliced
carrot slices heirloom if possible
radishes with green tops still attached, sliced in half through the stem
thin asparagus
Marcona almonds or other nuts
table water crackers or other delicate simple crackers
jelly beans or other Easter candy (see note 4)

The garnishes:

daisies violets, or other fresh flowers
lemon leaves or baby's breath

US Customary - Metric

Instructions

Select your board, then add piles of cheese in different sections of the board as anchors. Add small dishes of honeycomb and jam.
Fill the rest of the board with fruit, vegetables, nuts crackers, and candy. Layer and overlap when needed; step back to view the board from afar to spot any slim spots.
Garnish with flowers and leaves and tuck in forks, spreaders, tongs, and other utensils where needed.

Notes

Cheese: Dill Havarti, Colby Jack, and white Cheddar are my top suggestions. Herb goat cheese would also be festive. Feel free to mix and match a selection of Easter cheese board options, aiming for 3 types (for variety and visual appeal) and 3 ounces per person total. For an extra festive touch, use cookie cutters shaped like bunny faces, flowers, eggs, or other spring symbols to stamp out seasonal cheese bites.
Deviled eggs: You probably have some extra eggs handy after dying, so why not put them to good use while adding a little more protein to your board? Order these from a local restaurant or caterer, grab a pack at your supermarket's deli counter, or whip up a batch of homemade Deviled Eggs. If you like, you can give your peeled hard-boiled eggs a pretty pink tint by soaking them in a beet pickle juice brine solution for 12 hours or up to 3 days.
Honeycomb or honey: A cute little pot with a honey dipper stick is adorable. For a natural look (as well as visual appeal and even more texture), I'm partial to a slab of honeycomb, displayed with a spreader. Yes, you can eat the honey and the waxy cells that surround it.
Jelly beans or other Easter candy: Peeps, caramel-filled chocolate Easter eggs, mini chocolate bunnies or chocolate eggs; it's only fitting that this is at least partially an Easter candy board! Corral small items in little bowls so they don't roll off or get lost amidst the fruits, vegetables, real eggs, or cheese.
Yield: My Easter Charcuterie Board makes enough for 8 appetizer servings (more or less depending on what else you're serving).
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition