Save The first time I pulled together this spring charcuterie board I almost skipped the radishes until a friend joked they were tiny candy canes, and everyone laughed as they reached for them first. Buying a bunch of sugar snap peas at the market felt indulgent but their snap became the board's star, cutting through rich cheeses and salty meats. The herb dip was a late idea and it transformed the whole spread into something that encouraged standing around the table and honest conversation.
I once brought this board to a small birthday and watched two people invent a new snack pairing of prosciutto wrapped around a sugar snap pea with a dab of goat cheese which became the unofficial party ritual.
Ingredients
- Prosciutto: Thin slices add savory silk and fold beautifully over bread or cheese
- Salami: Provides a firmer, spiced bite that balances the milder cheeses
- Soft goat cheese: Its tang and spreadable texture brightens vegetables and crackers
- Aged cheddar: Cubed for easy grabbing and a nutty counterpoint to fresh produce
- Brie: Soft slices offer a creamy, indulgent note that pairs well with fruit
- Radishes: Trimmed and halved they give peppery crunch and a pop of color
- Sugar snap peas: Keep them raw for their crisp sweet snap and vibrant green
- Baby carrots: Sweet and sturdy, perfect for dipping
- Cucumber: Sliced thin to add cool freshness and a clean mouthfeel
- Cherry tomatoes: Halved for juicy bursts that cut through richness
- Greek yogurt: The base of the herb dip for tang and creamy body
- Mayonnaise: Adds silkiness to the dip and helps it cling to vegetables
- Fresh dill: Fragrant herb that lifts the dip with anise like notes
- Fresh chives: Mild onion flavor that adds green flecks and a gentle bite
- Fresh parsley: Brings a clean herbaceousness to the dip
- Garlic clove: Minced for a little savory warmth, go light if you want it subtle
- Lemon zest: A little goes a long way to brighten the dip
- Lemon juice: Adds tang and helps balance the richness of yogurt and mayo
- Salt and pepper: Essential seasoning to make all flavors pop
- Baguette or gluten free crackers: Choose one based on your guests and slice for easy grabbing
- Toasted almonds or walnuts: Adds crunch and a toasty note that contrasts soft cheeses
- Mixed olives: Salty and briny to cut through the creaminess on the board
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Instructions
- Make the herb dip:
- Combine Greek yogurt, mayonnaise, dill, chives, parsley, minced garlic, lemon zest, and lemon juice then season with salt and pepper and chill to let the flavors settle.
- Arrange the meats and cheeses:
- Fan prosciutto and salami on one side and group cheeses in small piles or wedges so guests can easily sample different textures.
- Scatter the spring produce:
- Distribute radishes, sugar snap peas, baby carrots, cucumber slices, and halved cherry tomatoes around the board for color and crunch.
- Place the dip and small bowls:
- Set the herb dip in a small bowl on the board and place olives and nuts in their own bowls to keep things tidy.
- Fill gaps with bread and extras:
- Add baguette slices or gluten free crackers along with toasted nuts to create height and variety across the board.
- Serve and mingle:
- Put the board out with tongs or small forks and encourage guests to build their own bites while you relax and chat.
Pin it 
Pin it At a backyard lunch this board became more than food when someone used a cucumber slice as a spoon and the ridiculous improvisation turned into the best game of the afternoon.
How we like to serve it
I usually set the board on a low table so people can graze while standing and add small plates nearby for those who prefer to sit and assemble bites more carefully.
Shopping and prep tips
Pick the freshest produce you can find and buy a little extra of whatever looks most vibrant because the colorful items disappear first.
Last minute finishing touches
Right before serving I drizzle a little olive oil over the brie and scatter a few herb sprigs to make the board feel intentional instead of thrown together.
- Warm the baguette slices slightly for contrast
- Add edible flowers if you want showy color
- Label nut free or dairy free options for guests
Pin it 
Pin it Enjoy the easy rhythm of assembling this board and how it turns casual company into a warm, shared moment.
Frequently Asked Questions
- → How do I make the herb dip ahead of time?
Combine Greek yogurt, mayonnaise, dill, chives, parsley, minced garlic, lemon zest and juice, then season and chill. Make up to 24 hours ahead to let flavors meld; stir before serving.
- → What are good swaps for the cheeses and meats?
Swap goat cheese for feta or labneh and try prosciutto for smoked ham or soppressata. Soft blue or gouda work well if you prefer bolder or milder cheeses.
- → How should I store leftovers?
Pack components separately if possible. Store leftover dip and cut cheeses in airtight containers refrigerated for up to 2 days; cured meats can last 2–3 days if wrapped well.
- → Can I make this dairy-free or vegan?
Use a plant-based yogurt and vegan mayonnaise for the dip, replace cheeses with marinated tofu or nut-based cheeses, and choose gluten-free crackers if needed.
- → What pairings complement the board?
A crisp Sauvignon Blanc, a light sparkling wine, or sparkling water with lemon balances the salty meats and creamy dip; consider pickled elements to add acidity.
- → How do I arrange the board for best presentation?
Start with the dip in a small bowl, add cheeses and folded meats, then tuck vegetables, nuts, olives and bread around them to create color and varied textures.
