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–+ servings
Easter bunny charcuterie board surrounded by flowers.
Course Appetizer, Snack

Easter Bunny Charcuterie Board

By: Elysia Cartlidge
Servings 12 servings
This Easter Charcuterie Board will be the show stopping centerpiece of your Easter holiday table. An adorable bunny is made with brie and surrounded by plenty of fresh vegetables, grapes, prosciutto, Jordan almonds, easy devilled eggs and the cutest mozzarella bunnies!
Prep Time 40 minutes
Total Time 40 minutes

Ingredients
  

  • 4 ounces fresh pearl mozzarella, dried well (for mozzarella bunnies)
  • 2 (8 ounce) brie wheels
  • 6 ounces Prosciutto
  • 1 (5 ounce) crimson cranberry Stilton (from Aldi)
  • 4 ounces apricot jam
  • 10 ounces hummus
  • 1 pound green grapes, washed
  • 1 pint strawberries, washed and halved
  • 8 mini cucumbers, washed and halved lengthwise
  • 6 ounces snap pea pods
  • 5 slender carrots, any color, washed well
  • 8 radishes, halved
  • 6 ounces Jordan almonds
  • 4 ounces round pita crackers
  • Sage leaves for garnish
  • Small silicone bunny mold for mozzarella bunnies

For the Devilled Eggs

  • 6 hard-boiled eggs, peeled and halved lengthwise
  • 2 tablespoons avocado mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

For the bunnies:

  • Fill the bunny mold with enough of the pearl mozzarellas to fit into the mold, mine took 2 per mold. Microwave on high for 10-15 seconds, check to see if the mozzarella is melted, if not microwave for another 5 seconds. You don't want the cheese to brown, just melt. While still hot, use the back of a spoon to press the mozzarella into the crevices of the mold, blotting with paper towel if needed. Place in the fridge until set, about 5 minutes. Remove from molds and store in the refrigerator until ready to build the board. 

To make the devilled eggs:

  • Place the yolks into a medium bowl and smash them up with a fork. Add the remaining devilled egg ingredients and mix until smooth. Place this mixture into a piping bag with a star tip and pipe the filling back into the cavities in the egg whites, cover and set aside in the fridge until ready to build the board.  

To make the brie bunny:

  • Slice both of the cheese wheels in half horizontally using a sharp knife. Place one of the halves cut side down on the bottom ⅓ of the tray. Using a round cutter (or trace a small bowl with a paring knife) cut out a slightly smaller circle from the center of one of the other brie halves. You should be left with about ½ inch of brie rind. Use this piece as the head, and place it so that it is cut side down above the body. Use the other brie wheel to cut ears and a small circle tail. The ears will be placed above the head, and the tail will be placed directly onto the lower part of the bunny body. 

To assemble the board:

  • Start by placing the bowls of hummus and jam, larger vegetables, devilled eggs (we used them as bunny feet), and grapes in piles around the board, remembering to color block them for visual interest. Next fill in the remaining spaces with the smaller items like piles of jordan almonds, crackers and the mozzarella bunnies. Use sage leaves to tuck in around the board and fill in any remaining spaces. 

Notes

  • You can find small silicone bunny molds at local craft stores (we got ours at Michael's) or online at amazon or baking supply stores. Make sure to blot any excess moisture from the mozzarella pearls before using them for the bunny molds. If you can’t find the pearl size you can use the ciliegine size mozzarella balls and cut them in half. 
  • For some extra spice, you can add a small amount of cayenne, hot sauce or horseradish to the devilled eggs. 
  • If you can't find the crimson cranberry stilton, you could use any mild blue cheese or another fruit-filled cheese. 
  • You can use any vegetables, crackers, meats, or cheeses that you like on this Easter board. I went with more muted and pastel colors to bring across that Easter theme. 
  • You may not fit all of the ingredients on the board at the same time. Use leftover ingredients to refill the tray as necessary.
  • The board I used was a 13” x 16” oval tray. You can use any medium to large board in any shape. 

Nutrition

Calories: 360kcalCarbohydrates: 31gProtein: 14gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.04gCholesterol: 107mgSodium: 371mgPotassium: 419mgFiber: 5gSugar: 14gVitamin A: 431IUVitamin C: 34mgCalcium: 113mgIron: 2mg
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