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–+ servings

Savory Bunny Butt Cheeseball Board

This savory bunny butt cheeseball is PERFECT for Easter gatherings. Simple to make and oh so tasty, the cajun ranch flavors are beyond delicious. Turn it into a whole snack board complete with salami rose for a really special treat.
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Prep Time 45 minutes
Chilling Time 1 hour
Total Time 1 hour 45 minutes
Course Appetizer
Cuisine American/Canadian
Servings 30
Calories 292 kcal

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 Cauliower 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 Fontina Cheese cut into small pieces
  • 1 cup Cheddar Cheese cut into small pieces

Meat

  • 7-8 Peppered Salami folded
  • 7-8 Genoa folded
  • 1 Large Meat Rose 10-12 pieces of salami

Instructions
 

Bunny Butt Cheeseball

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

Salami Rose

  • Take your first slice of salami and place half of it in the glass with the remaining folded over the rim of the glass. Next, take your second piece of salami and place it halfway over the rst layer, half of it in the glass with the remaining folded over the rim of the glass.
  • Finally, 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
  • 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. Remove the salami from the shot glass, set the rose to the side.
  • Add the bunny butt to the board first and then add the salami rosette.
  • Add the remaining items to the board.
  • Serve and enjoy.

Notes

The nutrition information was calculated using a third-party resource. Accuracy may vary according to brands used and portion sizes. This resource should be used as a guide only. 

Nutrition

Calories: 292kcalCarbohydrates: 15gProtein: 11gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 54mgSodium: 651mgPotassium: 144mgFiber: 1gSugar: 4gVitamin A: 555IUVitamin C: 16mgCalcium: 219mgIron: 1mg
Keyword charcuterie board, cheese ball, snack tray
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