Easter Bunny Charcuterie Board
A cute bunny face charcuterie board made with a bread bowl dip and fresh veggies, perfect for brunch or spring gatherings.
Servings: 4 6 servings
Equipment
- knife
Ingredients
- 6 ounces black olives
- 10 ounces grape tomatoes
- 4 medium carrots, peeled then halved or quartered. Cut into 3 - 4 inches pieces
- 4 stalks celery, halved and cut into 3 - 4 pieces
- 1 cucumbers, sliced (I like to leave the skin on)
- ½ loaf baguette, sliced and reserve 2 end pieces
- 1 bread bowl
- 1½ cups Spinach Dip Recipe (depending on the size of your bread bowl, you may need to adjust the amount of dip used)
Instructions
- Peel the carrots and cut them into 3–4 inch pieces. Cut the celery stalks in half and into 3–4 inch pieces, and slice the cucumber. From one celery piece, slice six very thin strips to use for the whiskers.
- Slice the top off the bread bowl and carefully remove the inside bread while keeping the outer shell intact. Slice the baguette, making sure to keep both end pieces to use for the tips of the bunny ears.
- Fill the bread bowl with spinach dip and place it near the bottom of your platter, leaving about two inches of space below it. Place a grape tomato in the center of the dip to create the rabbit’s nose.
- Cut two olives in half and place the halves with the round holes facing up above the tomato for the eyes. Slice another olive and arrange the pieces below and around the tomato to create the mouth, then place the celery whiskers on each side of the nose.
- Arrange the sliced baguette above the bread bowl to form the ears, using the end pieces for the ear tips. Fill the space between the ears with olives, place tomatoes on each side of the ears, then arrange the cucumbers, celery, and carrots around the rest of the platter.