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This is a picture of a charcuterie board. On it there are crackers, cheddar cheeses, deviled eggs, a rainbow colored fruit assortment, raw veggies, a ranch dip, mixed nuts, dried fruit and pimento cheese stuffed carrots.
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5 from 1 vote

Spring Charcuterie Board

A spring charcuterie board is a great way to celebrate the season and bring some fresh, colorful flavors to your entertaining. 
Prep Time30 minutes
Cook Time0 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: American
Keyword: charcuterie
Servings: 12 people
Calories: 360kcal

Ingredients
 

Deviled Chick Eggs

  • 6 large boiled eggs peeled
  • 2-3 tablespoon mayonnaise regular or light
  • 1-2 tablespoon dijon mustard
  • Salt to taste
  • 1 carrot cut into triangles for the beak
  • 12 poppy seeds for the eyes

Rainbow Skewers

  • 6 strawberries
  • ½ cup cantaloupe chunks
  • ½ cup pineapple chunks
  • 6 green grapes
  • 6 blueberries
  • 6 blackberries

Carrot Pimento Cheese Stuffed Peppers

  • ⅓ cup pimento cheese
  • 3 orange mini sweet peppers
  • 6 sprigs parsley

Carrot Shaped Sliced Cheese

  • 6 oz cheddar cheese sliced into ⅓" slices
  • 6 oz hard white cheddar cheese sliced into ⅓" slices
  • 2 sprigs fresh parsley

Other Charcuterie Components

  • 12 slices salami
  • 1 cup carrot sticks
  • 6 radishes halved
  • 1 cup cucumber sticks
  • ½ cup ranch dressing
  • 2 cups assorted crackers
  • 2 tablespoon dried fruit
  • 2 tablespoon mixed nuts
  • ¼ cup Whopper candy eggs

Instructions

Deviled Egg Chicks

  • Halve and remove the yolks from the egg white. In a small bowl, mix the yolks with your desired amount of mayonnaise, dijon mustard and salt. Once smooth, transfer the filling to a plastic bag. Snip the edge of the bag with scissors and evenly pipe in each hollowed egg white. Carefully place a triangle at the base of the filling for the beak. Wet a toothpick to pick up one poppyseed at a time, and place above the beak for the eyes.

Rainbow Skewers

  • Stack one piece of each fruit on skewers in the order of the rainbow: strawberry, cantaloupe, pineapple, green grape, blueberry and blackberry.

Carrot Pimento Cheese Stuffed Peppers

  • Halve and remove the top, seeds and membrane of the peppers. Fill each halved pepper with 1 tablespoon of the pimento cheese. Insert a sprig of parsley between the pepper and the pimento cheese.

Carrot Shaped Sliced Cheese

  • Starting with the short end of a square or rectangle block of cheese laying flat, slice in ⅓" slices. Slice each slice ⅓" smaller and cut the smaller rectangle in half in a triangle shape. Stack the triangles in descending size order. Place the slices on the serving tray and place a sprig of parsley at the top.

Nutrition

Calories: 360kcal | Carbohydrates: 18g | Protein: 14g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 135mg | Sodium: 716mg | Potassium: 318mg | Fiber: 2g | Sugar: 8g | Vitamin A: 4343IU | Vitamin C: 47mg | Calcium: 291mg | Iron: 2mg
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