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Host a 'Hoppin' Good Time: Try the Bunny Butt Charcuterie Board

Bunny Butt Charcuterie Board

If you’re looking to wow your guests with an impressive yet whimsical appetizer – look no further than this Bunny Butt Charcuterie Board!
Print Recipe Pin Recipe
Prep Time 45 minutes
Chill Time 1 hour
Total Time 1 hour 45 minutes
Course Appetizer

Equipment

  • Large Board
  • Skewers

Ingredients
  

BUNNY BUTT CHEESEBALL 

  • 3 8 oz Cream Cheese, softened 
  • 1 Cup Crumbled Bacon 
  • 1 Cup Cheddar Cheese, Shredded 
  • 1 Cup Mozzarella, Shredded 
  • 1 Ranch Seasoning Mix 
  • 1 Cajun Dip Mix 
  • 2 Cups Grated Parmesan 

Board

  • Variety of Crackers
  • 1 Cup Broccoli Florets 
  • 1 Cup Cauliflower Florets 
  • 1 Cup Blueberries 
  • 3 Kiwi, sliced 
  • 1 Cup Pineapple, fresh cut tidbits 
  • 8-10 Strawberries 
  • 1 Cup Colby Jack Cheese, cut into small pieces 
  • 1 Cup Cheddar Cheese, cut into small pieces 
  • 1 Cup Fontina Cheese, cut into small pieces 

Meat

  • 7-8 Peppered Salami, folded 
  • 7-8 Genoa, folded 
  • 1 Large Meat Rose ( 10-12 pieces of salami ) 

Instructions
 

Bunny Butt Cheeseball 

  • In a large bowl, add all of your ingredients except the grated parmesan. Mix until well combined.
  • Using an ice cream scoop, scoop out 2 scoops of the cream cheese mixture. 
  • Using the same ice cream scoop, scoop out a ½ portion of the cream cheese mixture. 
  • Roll all into a ball. 
  • Wrap each ball in separate plastic wrap and set it to the side. 
  • Wrap the rest of the cream cheese mixture into a large ball. 
  • Wrap that ball in plastic wrap.
  • Place all of the wrapped cream cheese balls in the refrigerator for 2 hours. 
  • Begin to shape while in the plastic wrap, the 2 ice cream scooped cream cheese balls into a bunny foot. The foot should be smaller and shaped like an egg at the top. 
  • The bottom part should be larger.
  • Flatten the bunny feet. 
  • Place back in the refrigerator until serving. 
  • Once you are ready to serve, place the grated parmesan in a bowl and roll all pieces in it until fully coated. Place on a baking sheet. 
  • Attach the bunny feet to the body using toothpicks or skewers. 
  • Attach the tail last. 
  • Set to the side 

Salami Rose 

  • Take your first slice of salami and place half of it in the glass with the remaining folded over the rim of the glass.
  • Take your second piece of salami and place it halfway over the first layer, half of it in the glass, with the remaining folded over the rim of the glass. 
  • Take your third piece of salami and place it halfway over the second layer, half of it in the glass, with the remaining folded over the rim of the glass. 
  • Keep going around the glass until you’ve used all 9 pieces of salami. 
  • Take your glass and turn it upside down and lightly press the salami pieces on top of the board. Up upside down Remove the salami from the shot glass, and set the rose to the side. 

Board Assembly Directions

  • Add the bunny butt first to the board and then add the salami rosette. 
  • Add the remaining items to the board. 
  • Serve and enjoy.

Notes

The Bunny Butt Charcuterie Board is a creative and delicious way to show your guests how much you care. It’s easy to make, full of colorful and tasty treats, and something everyone can enjoy. Whether it’s for Easter dinner or any other special occasion, this board will be sure to bring a smile to everyone’s face. So go ahead and try out this fun recipe! Your family and friends will love it! Let the munching begin!
Keyword Charcuterie board, Easter boards
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