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–+ servings

Easter Charcuterie Board

Lyne Proulx
This Easter charcuterie board is so fun to make as it is to eat! It includes an easy to make creamy bacon ranch bunny butt cheeseball.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 45 minutes
Cool 1 hour
Total Time 1 hour 45 minutes
Course Appetizer, Main Course
Cuisine American, Canadian
Servings 8
Calories 1007 kcal

Equipment

  • 1 Large Board
  • Skewers or toothpicks

Ingredients
  

BUNNY BUTT CHEESEBALL INGREDIENTS

  • 3 8oz Cream Cheese softened
  • 1 cup Crumbled Bacon
  • 1 cup Cheddar Cheese Shredded
  • 1 cup Mozzarella Shredded
  • 1 envelope Ranch Seasoning Mix
  • 1 envelope Cajun Dip Mix
  • 2 cups Grated Parmesan

CHARCUTERIE BOARD INGREDIENTS

  • 36 Crackers variety of your favourite
  • 1 cup Broccoli Florets
  • 1 cup Cauliflower Florets
  • 1 cup Blueberries
  • 3 Kiwi sliced
  • 1 orange sliced
  • 1 cup Pineapple fresh cut tidbits
  • 10-12 Strawberries
  • 1 cup Colby Jack Cheese cut into small pieces
  • 1 cup Cheddar Cheese cut into small pieces
  • 1 cup Fontina Cheese cut into small pieces
  • 8 Peppered Salami folded
  • 8 Genoa salami folded
  • 12 Genoa salami
  • 3 Cadbury creme eggs or as many chocolate mini eggs as you would like

Instructions
 

CHEESEBALL: BUNNY BUTT INSTRUCTIONS

  • In a large bowl add all of your ingredients except the grated parmesan. Mix until well combined.
  • Using an ice cream scoop, scoop out 2 scoops of the cream cheese mixture.
  • Using the same ice cream scoop, scoop out a 1⁄2 portion of the cream cheese mixture.
  • Roll all the into a balls.
  • Wrap each ball in separate plastic wrap and set to the side.
  • Wrap the rest of the cream cheese mixture into a large ball.
  • Wrap that ball in plastic wrap.
  • Place all of the wrapped cream cheese balls in the refrigerator for 2 hours.
  • Begin to shape while in the plastic wrap, the 2 ice cream scooped cream cheese balls into a bunny foot.
  • The foot should be smaller and shaped like an egg at the top.
  • The bottom part should be larger.
  • Flatten the bunny feet.
  • Place back in the refrigerator until serving.
  • Once you are ready to serve, place the grated parmesan in a bowl and roll all pieces in it until fully coated.
  • Attach the bunny feet to the body using toothpicks or skewers.
  • Lastly, attach the tail on top of the body and set to the side.

HOW TO MAKE A SALAMI ROSE

  • Take your first slice of salami and place half of it in the glass with the remaining folded over the rim of the glass.
  • Take your second piece of salami and place it halfway over the first layer, half of it in the glass with the remaining folded over the rim of the glass.
  • Take your third piece of salami and place it halfway over the second layer, half of it in the glass with the remaining folded over the rim of the glass.
  • Keep going around the glass until you’ve used all 10-12 pieces of salami.
  • Take your glass and turn it upside down and lightly press the salami pieces on top of the board. Remove the salami from the shot glass, set the rose to the side.

HOW TO SET UP A CHARCUTERIE BOARD

  • These charcuterie board tips and tricks will help build the most delicious and creative charcuterie board for Easter!
  • Add the bunny butt first to the board at one of the corners and then add the salami rosette to the opposite corner.
  • Add the cheese around the salami rose and the bunny butt cheeseball.
  • Add the strawberries to a corner and the broccoli to the other corner.
  • Arrange the crackers, the fruits and the vegetables in rows on the charcuterie board, and leave room to add the folded salami.
  • Finish by adding 3 Cadbury creme eggs on the Easter charcuterie board.

Notes

CHARCUTERIE BOARD IDEAS

You can also serve this Easter charcuterie on a round board.

MEATS FOR CHARCUTERIE BOARD

There are many different types of meats for a charcuterie board. You can choose your favourites or go with the more traditional ones for your platter. Most meat would be cured or smoked.
 Here is a list of a few traditional types of meats:
  • Prosciutto
  • Sopressata
  • Genoa Salami
  • Peppercorn Salami
  • Mortadella
  • Chorizo
  • Capicola
The meats used are usually from France, Spain, or Italy.

CRACKERS FOR CHARCUTERIE BOARD

How do you choose crackers for charcuterie board? Well, looking at the cracker aisle in the grocery store can be overwhelming, there are so many different varieties.
A good selection for your Easter Board would be ones like Artisan, crostini, and water biscuits. If you want to add some extra flavour to the cracker, then pick ones that are savoury like parmesan or rosemary crackers.

CHEESE FOR CHARCUTERIE BOARD

You will want to have a mixture of different cheese for charcuterie board. Try to have one of each, soft, semi-soft, semi-hard and hard. You can use cheeses like Brie, Gouda, Provolone, or Asiago. You will find a wide selection at the cheese counter so just pick the ones that you prefer.
 
 

Nutrition

Calories: 1007kcalCarbohydrates: 36gProtein: 46gFat: 76gSaturated Fat: 41gPolyunsaturated Fat: 5gMonounsaturated Fat: 21gTrans Fat: 0.1gCholesterol: 225mgSodium: 2747mgPotassium: 596mgFiber: 3gSugar: 15gVitamin A: 2265IUVitamin C: 71mgCalcium: 864mgIron: 2mg
Keyword bunny butt charcuterie board, bunny butt cheeseball, Charcuterie Board, cheeseball recipe, easter charcuterie board
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