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Easter grazing box
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5 from 1 vote

DIY Easter Grazing Box

An assortment of cheeses, meats, fruits, nuts and veges with an Easter bunny theme.
Prep Time20 minutes
Total Time20 minutes
Course: Snack
Cuisine: Australian
Keyword: easter grazing board, easter grazing box
Servings: 6 people
Calories: 576kcal

Equipment

  • med/large board or box for serving (37 x 27cm/14.5 x 10.5 inches, approx)

Ingredients

  • 150 grams crackers (include a variety, if possible)
  • 1 round brie (200 grams)
  • 1 smaller round camembert (100-150 grams)
  • 100 grams cheddar cheese, sliced into sticks or wedges
  • 3 Cruskits (or similar wafer/crispbreads) (cut into shapes to help form a cheese bunny)
  • 100 grams salami (arranged into a rose)
  • 2 small store-bought pots of dip (I've used Yumi's Hommus and Capsicum dip)
  • 50 grams pancetta (rolled/folded into tubes)
  • 1 small store-bought pot of quince paste
  • 3 bunches grapes
  • ½ punnet mini cucumbers
  • ½ punnet mini tomatoes
  • handful walnuts
  • handful dried apricots
  • handful strawberries
  • 3 small dutch carrots
  • ½ bunch mini asparagus, grilled in olive oil
  • selection of foil-wrapped Easter eggs

Instructions

  • Cut out ears, a tail and two paws for the "bunny". Set aside.
  • Cut two slices of strawberry to form the pads of the bunny's paws. Set aside
  • Place the two cheese rounds on the board with the smallest at the top.
  • Arrange all of the other ingredients around the cheese rounds.
  • Assemble the bunny by placing the ears, tail and paws in the appropriate positions.
  • Serve with Easter eggs scattered around the box or board.

Nutrition

Calories: 576kcal | Carbohydrates: 28g | Protein: 27g | Fat: 40g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 100mg | Sodium: 1338mg | Potassium: 487mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5180IU | Vitamin C: 9mg | Calcium: 396mg | Iron: 3mg