Easter Charcuterie Board

Place the wheel of brie in the center of a large round board.

Using a small knife, score a carrot shape into the top of the brie.

Fill the scored carrot shape with apricot preserves.

Create salami roses by folding slices over the rim of a small glass, then invert onto the board. Make two roses.

Place the marinated olive and cheese mix into a small bowl and add it to the board.

Use a bunny-shaped cookie cutter to cut shapes from the asiago cheese and arrange them on the board.

Fold slices of prosciutto and arrange them next to the brie.

Place the chocolate mini eggs in a small bowl and add to the board.

Slice the kiwis decoratively, leaving the skin on, and place them on the board.

Add the log of salami with blueberries and a small jar of honey.

Begin filling in the larger gaps on the board with crackers.

Slice the Irish cheddar into sticks and add them to the board.

Fill the remaining spaces with dried apricots, red grapes, yogurt covered nuts, fresh raspberries, and fresh blueberries.

Place a sprig of fresh dill at the top of the apricot carrot to act as the carrot greens. Serve and enjoy.