Print

Spring Meat and Cheese Board

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A fresh and colorful spring grazing board featuring creamy and firm cheeses, savory cured meats, seasonal produce, crackers, nuts, olives, and flavorful spreads. It is an easy appetizer for Easter, Mother’s Day, brunches, showers, picnics, and spring gatherings.

Ingredients

  • Brie, small wheel or wedge
  • Goat cheese
  • Cheddar, sliced or cubed
  • Gouda, sliced or cubed
  • Salami, thinly sliced
  • Prosciutto, thinly sliced
  • Soppressata, thinly sliced
  • Fresh strawberries
  • Grapes
  • Fresh blueberries
  • Cucumber, sliced into rounds
  • Radishes, sliced or halved
  • Snap peas
  • Assorted crackers
  • Baguette slices, fresh or lightly toasted
  • Olives
  • Almonds or pistachios
  • Honey
  • Fruit preserves, such as strawberry or apricot
  • Dijon mustard
  • Fresh rosemary, thyme, or mint

Instructions

  1. Choose a large serving board or platter with enough room to arrange all of the ingredients.
  2. Position small bowls on the board first and fill them with olives, honey, fruit preserves, Dijon mustard, or nuts.
  3. Arrange the Brie, goat cheese, cheddar, and Gouda around the board, spacing them apart to create distinct sections.
  4. Slice or cube the firm cheeses for easy serving. Leave softer cheeses such as Brie and goat cheese mostly whole and provide small cheese knives.
  5. Arrange the salami, prosciutto, and soppressata between the cheeses, folding or loosely bunching the slices to create height and texture.
  6. Add crackers and baguette slices in small stacks, rows, or curved sections around the meats and cheeses.
  7. Fill larger open spaces with strawberries, grapes, cucumber, radishes, and snap peas.
  8. Scatter blueberries and nuts into smaller spaces to make the board look abundant.
  9. Place small spoons or spreaders alongside the honey, preserves, and Dijon mustard.
  10. Finish the board with sprigs of fresh rosemary, thyme, or mint for spring color.
  11. Fill any remaining gaps with extra fruit, crackers, or nuts.
  12. Keep the meats, cheeses, and other perishable ingredients properly chilled until close to serving time.

Notes

  • For an Easter version, add pastel chocolate eggs, extra berries, baby carrots, and spring-inspired garnishes, keeping candy separate from the cured meats.
  • For a Mediterranean-inspired board, use feta, goat cheese, salami, prosciutto, olives, hummus, cucumber, roasted peppers, pita crackers, and marinated vegetables.
  • For a fruit-forward variation, increase the strawberries, blueberries, grapes, and other seasonal fruits and add dried apricots or cherries.
  • For a more elegant presentation, combine Brie, goat cheese, aged cheddar, prosciutto, specialty salami, artisan crackers, honey, preserves, pistachios, and colorful fruit.
  • Individual mini meat and cheese boards work well for showers, brunches, picnics, and personal portions.
  • For an appetizer, plan approximately 2 ounces of cheese and 1–2 ounces of cured meat per person. Increase these amounts when serving the board as a main meal.
  • To prepare ahead, wash and thoroughly dry the produce, portion the meats, and cut the firm cheeses. Refrigerate separately and assemble shortly before serving.
  • Refrigerate leftover meats, cheeses, cut produce, and other perishable foods promptly. Store crackers, bread, and nuts separately to maintain their texture.

Nutrition

Find it online: https://thefamilycooking.com/spring-meat-and-cheese-board/