Easter Charcuterie Board
Servings: 14 people
Calories:
This Easter Charcuterie Board is a fun and bright appetizer platter to serve in the spring. It is made with fresh vegetables, some Easter candy and lots of pretty flowers for pops of color. It's perfect for serving for brunch in the springtime when veggies and fruits are in season.
Print Recipe
Equipment
- 1 Large Charcuterie Board
Ingredients
Yellow
- tomatoes
- bell peppers
- cheese
- hard-boiled eggs
- yellow cauliflower
Pink
- radishes
- jellybeans/starburst
- flowers
- pink lady apples
Purple
- asparagus
- purple cauliflower
- grapes
- plums
- flowers
- carrots
Green
- Brocolini
- Celery
- Cucumbers
- Snap peas
- Grapes
- Granny smith apples
- Olives
Blue
- Blueberry cheese I used a Wesleydale
- Died hard boiled eggs
- M&M candy
- Flowers Sometimes you can find them died
Orange
- bell peppers
- tomatoes
- apricots (dried or fresh)
- peaches (dried or fresh)
- oranges
- carrots
Meats
- proscuitto
- salami
- pepperoni
Instructions
- The idea is to arrange BRIGHT colored, in-season if possible, fruits and vegetables on your charcuterie board. Try to stick to lighter pastel colors.
- Arrange 2-3 colors of each color group around your board.
- Easter candy is a must. Pick pastel colored chocolates since they pair best with cheese and fruit.
- Add fresh flowers, like daisys, last to finish off your board.
Notes
I did not include exact ratios of ingredients since it depends on the size of your board and the size of your vegetables
You should feel open to assembling the board as you wish. Start off with choosing fruits and veggies that pair well together. Add your larger items first then smaller items to fill in the gaps.