Bunny Butt Cheeseball Recipe & Charcuterie Board

Planning a Spring or Easter get together? Well you definitely need this Bunny Butt Cheeseball recipe & Charcuterie board for your event. Throw on your favorite fruit, vegetables, and crackers and you have yourself the perfect party dish to serve. Check out the step by step instructions on how to create your Bunny butt cheeseball and charcuterie board below.

Creating Our Bunny Bum Cheeseball Recipe

Don’t get thrown off by how many steps are listed below, it’s not as hard as you think to throw together this bunny bum cheeseball and charcuterie board. Just follow our step by step instructions below and you will have an adorable little cheeseball everyone will love in no time! It’s actually amazing how simple it is to make a cheeseball look like a bunny bum, you are just making smaller balls with the main one.

Charcuterie Board Alternatives

When it comes to creating the Charcuterie part of this recipe don’t be afraid to use alternatives. You never have to follow what’s listed. Go by what you and your guests would enjoy, just ensure you have a nice mix of vegetables, crackers, cheese, and fruit. You can even consider adding some desserts and chocolate candy. There’s no wrong way to create a Charcuterie board.

If you are planning on making it an Easter themed board think spring colors, Easter chocolates, and fun bunny shaped treats to add. If you happen o have some Easter themed cookie cutters on hand consider cutting some vegetables into fun shapes! Little flowers, bunnies, or egg shaped would be really fun! Make sure you have some fun Easter themed cocktails on hand to serve, check out this peeps martini recipe. Whatever you choose to place on your charcuterie board we know it’ll bea huge hit.

Recipe for Bunny Butt Cheeseball & Charcuterie Board

• Prep Time: 45 min
• Chill Time: 1 hour
• Total Time: 1 hour 45 minutes

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:

• Crackers , variety
• 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 )

Extras:

• Large Board
• Skewers

Instructions:

Bunny But Cheeseball Instructions:

1. In a large bowl add all of your ingredients except the grated parmesan.
2. Mix until well combined.
3. Using an ice cream scoop, scoop out 2 scoops of the cream cheese mixture.
4. Using the same ice cream scoop, scoop out a ½ portion of the cream cheese mixture.
5. Roll all the into a ball.
6. Wrap each ball in separate plastic wrap and set to the side.
7. Wrap the rest of the cream cheese mixture into a large ball.
8. Wrap that ball in plastic wrap.
9. Place all of the wrapped cream cheese balls in the refrigerator for 2 hours.
10. 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.
11. Flatten the bunny feet.

12. Place back in the refrigerator until serving.

13. Once you are ready to serve, place the grated parmesan in a bowl and roll all pieces in it until fully coated.

14. Place on a baking sheet.
15. Attach the bunny feet to the body using toothpicks or skewers.
16. Attach the tail last.
17. Set to the side.

Salami Rose Instructions:

1. Take your first slice of salami and place half of it in the glass with the remaining folded over the rim of the glass.
2. 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.
3. 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
4. Keep going around the glass until you’ve used all 9 pieces of salami.
5. Take your glass and turn it upside down and lightly press the salami pieces on top of the board. upside down.
6. Remove the salami from the shot glass, set the rose to the side.
7. Add the bunny butt first to the board and then add the salami rosette.

8. Add the remaining items to the board.

9. Serve and enjoy.

Savory Bunny Butt Cheeseball Board

Prep Time: 45 minutes

Additional Time: 1 hour

Total Time: 1 hour 45 minutes

Adorable and delish! This Bunny Butt Cheeseball Recipe & Charcuterie Board is the ultimate party food for Easter, Spring events, or just for a fun evening.

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Ingredients

Bunny Butt Cheeseball

• 3 - 8oz 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

• Crackers, variety
• 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)

Extras

• Large Board
• Skewers

Instructions

Bunny Butt Cheeseball.

1. In a large bowl add all of your ingredients except the grated parmesan.
2. Mix until well combined.
3. Using an ice cream scoop, scoop out 2 scoops of the cream cheese mixture.
4. Using the same ice cream scoop, scoop out a ½ portion of the cream cheese mixture.
5. Roll all the into a ball.
6. Wrap each ball in separate plastic wrap and set to the side.
7. Wrap the rest of the cream cheese mixture into a large ball.
8. Wrap that ball in plastic wrap.
9. Place all of the wrapped cream cheese balls in the refrigerator for 2 hours.
10. 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.
11. Flatten the bunny feet.
12. Place back in the refrigerator until serving.
13. Once you are ready to serve, place the grated parmesan in a bowl and roll all pieces in it until fully coated.
14. Place on a baking sheet.
15. Attach the bunny feet to the body using toothpicks or skewers.
16. Attach the tail last.
17. Set to the side.

Salami Rose.

1. Take your first slice of salami and place half of it in the glass with the remaining folded over the rim of the glass.
2. 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.
3. 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
4. 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. upside down
5. Remove the salami from the shot glass, set the rose to the side.
6. Add the bunny butt first to the board and then add the salami rosette.
7. Add the remaining items to the board.
8. Serve and enjoy!

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