Spring Charcuterie Board
The secret to a beautiful board is layering color, texture, and height. Allow ingredients to feel organic rather than overly perfect — spring boards should feel fresh, abundant, and slightly effortless, like something guests naturally gather around and enjoy slowly. Pull cheeses from the refrigerator 20–30 minutes before serving so they soften to the right texture.
Ingredients
- 1 ball burrata
- 4 oz honey goat cheese
- 1 small wheel triple cream brie
- 1 cup strawberries halved
- ½ cup raspberries
- 2 apricots sliced
- 1 peach sliced
- 4 to 5 radishes with tops if possible
- ½ sugar snap peas
- 1 cup green grapes
- 3 oz prosciutto folded into ribbons
- ⅓ cup roasted almonds
- Crostini as many as needed to fill
- Water crackers as many as needed to fill
- 1 tbsp honey or 1 small piece of honeycomb
- 2 tbsp lemon curd
- 2 tbsp orange marmalade
- Small handful of edible flowers
- Fresh mint sprigs
- Fresh thyme sprigs
- Rosemary sprigs
Instructions
- Place the cheeses first — position burrata in a shallow dish at one end, brie in the center, and honey goat cheese on the opposite side to create three anchor points across the board.
- Fold the prosciutto into loose ribbons and tuck into open spaces around the cheeses.
- Add clusters of strawberries, raspberries, grapes, peach slices, and apricots throughout the board, allowing them to overlap and group naturally.
- Place the radishes and sugar snap peas where you want pops of green and crunch.
- Fill in gaps with roasted almonds, crostini, and water crackers — fan them out slightly rather than stacking flat.
- Add small dishes of lemon curd, orange marmalade, and honey positioned near the cheeses they complement best.
- Finish with edible flowers, mint, thyme, and rosemary — tuck sprigs throughout the board to add height and movement.
- Serve immediately or cover and refrigerate for up to 1 hour before guests arrive.