What desserts go on Easter charcuterie board?

Build and style dessert charcuterie board with fresh fruit and cream cheese dip, mini brownies, mini cupcakes, cake truffles, candy, kettle corn, pretzels and PEEPS® Marshmallow Chicks and Bunnies . Replenish Easter dessert board as needed.

Can you put candy on a charcuterie board?

Choose Your Favorite Candies Make sure you choose an assortment of treats so that everyone has something they can choose from on the charcuterie board . You should also make sure that you only choose snack-sized treats. This way, you don't have to worry about having to cut your candy to a smaller size.

Is a charcuterie board a starter or dessert?

A charcuterie board is an appetizer typically served on a wooden board or stone slab, either eaten straight from the board itself or portioned onto flatware. It features a selection of preserved foods, especially cured meats or pâtés, as well as cheeses and crackers or bread.

What to serve for dinner after charcuterie?

Dips and spreads served in small bowls are a wonderful way to continue the festivities. Fig jam, fig spread, or a classic hummus can be paired with pita chips or slices of crusty bread. For those planning a dinner party or entertaining a large crowd, consider a grand dinner platter.

What foods compliment a charcuterie board?

Add savory and sweet accompaniments. For example, mustard, briny foods and nuts near salami and sopresseta, and sharp cheeses like parmesan . Pair sweet accompaniments like fresh fruit, jams, and candied nuts, near the brie cheese or goat cheese. Cheddar cheese pairs well with savory and sweet.

What are the most popular Easter treats?

Here are the top-ordered Easter candy choices nationwide, according to DoorDash's 2023 ordering data: Reese's Milk Chocolate Peanut Butter Eggs Candies. Cadbury Creme Egg Milk Chocolate Easter Candy. Starburst Jelly Beans Original. Hershey's Kisses Milk Chocolate Candy Share Pack. More items... Mar 28, 2024

What is the 3 3 3 3 rule for charcuterie board?

What is the 3-3-3-3 Rule for Charcuterie Boards? No matter the style of the wood charcuterie board, you can always follow the 3-3-3-3 rule. Every charcuterie board should have three meats, three cheeses, three starch options, and three accompaniments, such as fruit, nuts, or veggies .

How to make a candy charcuterie?

Choose a large platter or cutting board. Unwrap the snack-size candy and cut candy bars into bite size pieces. Stack, pile, and group the candies into sections, alternating colors, flavors, and shapes. Put loose candies like M&M's or jelly beans in small bowls, with a few spilling out for a natural and enticing vibe.

How to make an Easter platter?

Arrange a mix of crackers, swirling them through the middle of your platter, around the cheese and dips. Place meats near crackers, roll prosciutto and slice and fold salami. Add bunches of grapes. Add buttered hot cross buns.

How to make an Easter board?

Easter Snack Board Place the largest items on the board first (cheese, cookies, carrots, etc.). Start filling in the space with slightly smaller snack items (fruit, veggies, meats, etc.) Fill in any holes with your tiniest items (jellybeans, m&ms, diced fruit, crackers, etc.)!

How do you make a snack charcuterie board?

Snack-Time Charcuterie Board Start with your dips. ... Place your cubed cheeses into separate piles along the board. Place assorted Boar's Head meats around the cheeses and hummus, alternating for color. Fill in any open spaces with your sliced fruits and vegetables, and snacks. ... Serve and enjoy!

Easter Candy Charcuterie Board For An After-Dinner Treat (2024)

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Easter Candy Charcuterie Board For An After-Dinner Treat

March 26, 2024 at 3:29 pm · Filed under , Desserts, Easter, The Nibble, Tip Of The Day

Here’s a crowd pleaser of an idea for Easter dinner: an Easter candy “charcuterie board” (platter) at the end of the meal, instead of petit fours*.

Candies and cookies take the place of the meats on an actual charcuterie board†.

We serve ours at the end of the meal, after dessert, with coffee.

You can either create a platter that’s kid-friendly, or a “gourmet” version for the sophisticated foodie crowd, with artisan Easter candies.

You can substitute Easter cookies instead, or combine cookies and candy.

If you’re creating an elegant board for connoisseurs, head to your favorite chocolatiers and augment with petite cookies like mini macarons.

And you can apply the same principles to a Christmas candy or Valentine candy charcuterie board. It’s an all-celebration concept.

And because it’s arranged in advance, you can hide the board from your guests and bring it out as an after-dinner surprise.

Thanks to the International Charcuterie Association for inspiring this article.

CREATE YOUR CANDY CHARCUTERIE BOARD

STEP 1: Select a tray, platter, or cheese board as the base. It doesn’t have to be large; after eating dinner, people’s capacity for candy will be smaller. Trays with a rim are better to contain the candies after people start to dig in.

Provide small paper or plastic cups (muffin/cupcake liners work) and serving spoons for people can help themselves.

STEP 2: Pick Your Treats

Focus on the color palette (as in the photos) to make your board pop.

Check out candies in Easter colors or pastels, or gold or color-foil-wrapped:

Candy sticks

Chocolate–coated mini pretzels

Gum drops

Jelly beans

M&Ms

Marshmallows or Peeps

Mini chocolate bunnies (check out the foiled wrapped bunnies from Lindt, photo #4)

Mini chocolate/malted eggs

Mini cookies

Mini PB cups or Reese’s mini PB eggs

Sour lemon drops or other sour candy

Anything else that looks good

Also look for

Candy grass (photo #3) to decorate the board and roll into nests to hold jelly beans

*FOOD 101: MIGNARDISES (PETIT-FOURS) & FRIANDISES

These are different types of sweets served at the end of a meal with coffee. Liqueurs can also be served.

Mignardises (min-yar-DEEZ), from the French for “preciousness,” belong to the group of after-dinner cookies called petit-fours (French for “small baked pastries”).

Petit-fours (pronounced petty-foor) are tiny cakes or other tiny baked goods, like mini macaroons and other mini cookies. The words are French for “small ovens” but mean “small baked pastries.”

There are many varieties of petit-four; the most familiar in the U.S. is a one-inch-square layered sponge cake, filled with butter cream and iced in a variety of colored fondants, often with tiny roses or other piped embellishments (photo #6). A truly American addition to a petit-fours plate would be mini cupcakes.

In France, this style is not common; and there are confections that can be included on a petit-fours plate. See Friandises, below. that are not baked at all.

There are two styles of petit-fours: glacée (iced) and sec (dry).

Petit-fours glacées or frais (fresh) include filled and/or iced petit-fours, miniature babas, miniature éclairs, tiny iced cakes and tartlets.

Petit-fours secs (i.e., they don’t have to be eaten fresh like cake) include small cookies, macaroons, madeleines, meringues, palmiers and tuiles.

Friandises (free-yon-DEEZ), from the French for “delicate,” are another interchangeable term.

While some people simply include them under the banner of petit-fours, friandises are actually non-baked confections such as glazed or chocolate-dipped fruit, marzipan, small truffles and other chocolates (e.g. bonbons), marzipan, and nut clusters.

MORE EASTER TREATS

> The history of Easter candy and the Easter basket.

> The history of Easter eggs.

> The history of the Easter ham.

________________

†Charcuterie, a popular first course or board to serve with co*cktails, can include ballotines, confit, galantines, pâtés, sausages, terrines, primarily made from pork. Here’s more about them.

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[1] It’s easy to put together an Easter “charcuterie” board, substituting candy for charcuterie (photo © Taste Of Home | TMB Studio).

[7] Modern mignardises: We have always loved these speckled eggs with candy exteriors and silken ganache insides from artisan chocolatier Fritz Knipschildt | Chocopologie (photo © Williams Sonoma).