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A colorful Easter charcuterie board with brie, radishes, snap peas, and chocolate eggs on a wooden platter.

Vibrant Easter Charcuterie Board: A Spring Delight

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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 6 servings
Calories 450 kcal

Ingredients
  

  • 200 g Brie cheese wheel
  • 150 g Aged sharp cheddar, cubed
  • 100 g Herbed goat cheese log
  • 100 g Prosciutto di Parma, thinly sliced
  • 100 g Genoa salami, thinly sliced
  • 6 Hard -boiled eggs, halved
  • 1 bunch Radishes , trimmed and halved
  • 1 cup Snap peas
  • 1 cup Baby carrots
  • 1 cup Red grapes
  • 1/2 cup Pastel -coated chocolate eggs
  • 1/4 cup Honey with dipper
  • 1 cup Assorted crackers
  • 1 French baguette , sliced
  • Fresh mint sprigs for garnish

Instructions
 

  • Boil eggs for 9 minutes, cool in an ice bath, peel, and halve lengthwise.
  • Place the Brie wheel and goat cheese log on a large wooden board as anchor points.
  • Fold prosciutto slices into ribbons and salami into fans, then arrange them near the cheeses.
  • Distribute the baguette slices and crackers around the perimeter of the board.
  • Fill larger open spaces with grapes, snap peas, carrots, and radishes.
  • Tuck the halved hard-boiled eggs into the vegetable sections.
  • Place the honey jar and chocolate eggs in remaining small gaps.
  • Garnish the board with fresh mint sprigs for a vibrant spring aesthetic and serve immediately.