Shamrock Charcuterie Board

Create an Irish-themed spread as quick as you can say “leprechaun!” This fun Shamrock charcuterie board makes a quick and, easy party board or grazing meal.

Get our step-by-step tutorial to create this beautiful St. Patrick’s Day charcuterie board.

Ingredients

Cheeses & Meats: We cut a shamrock shape from a round of brie using a cookie cutter. Sliced pepperoni was used to make roses. We added sage derby for its green color and herbed chevre.
Breads & Crackers: We used pita crisps for their light buttery color.
Fruits & Veggies: We chose green grapes, kiwi, Granny Smith apples, and cucumber roses.
Other Accompaniments: Mini dill pickles and green olives were added to open spaces.
Garnish: Mini daisies (these are not edible)

Instructions

1. Cut Brie – Cut out a shamrock shape from a round of brie using a cookie cutter. We used a 3″ cookie cutter. Place in the center of the top half of the board.

2. Make Cucumber Roses – Cut very thin slices of cucumber. We use around 12 slices per cucumber. Arrange 12 thin slices in a row overlapping the rounds. Roll up the slices to create the shape you like. Carefully slice one edge off to create a flat bottom. Note: If your cucumber rose doesn’t stay together well you can place two toothpicks through the base. The toothpicks can be removed before serving. Place on two opposite corners of the board.

3. Make Meat Roses – Using a clean glass milk bottle, place sliced meat over the rim of the glass. Add slices staggering so they overlap each other. I typically use 3 or 4 slices of meat for the first layer. Repeat a second layer and continue the process until you are happy with the fullness of the rose. On a cutting board, flip the milk bottle over so the meat is on the board. Note: you can also use a champagne flute or wine glass if you’d like a larger rose. Place on two opposite corners of the board.

4. Add cheeses – Cut the sage derby into triangle shaped wedges and arrange on the left side of the board. Slice the herbed chevre into rounds and arrange on the bottom of the board.

5. Add Fruits – To cut kiwi, use a short paring knife to make small zigzag cuts around the perimeter of the kiwi. Be sure not to cut only half way through. Place kiwi, thinly sliced apples, and clusters of grapes in open areas.

6. Add Crackers & Accompaniments – Place crackers diagonally across the bottom half of the board. Fill in open areas with pickles and olives. If desired, garnish with mini daisies.