Save to Pinterest If you want to bring something unexpected and delightful to your next gathering, this playful charcuterie board strikes the perfect balance. Savory meats and cheeses mingle with juicy fresh fruit, crunchy nuts, and pickles, while golden mochi donut holes add a whimsical, chewy-sweet finish. It is a true showstopper for brunches and parties—I first tested this for a weekend get-together and watched even adults light up at the sight of sugared donuts between ribbons of prosciutto.
I first dreamed this up when my brunch group seemed hopelessly split between sweet and savory cravings. Now it is the most-requested platter whenever I host game night or a holiday brunch.
Ingredients
- Prosciutto slices: bring rich delicate saltiness and work best when thinly sliced fresh from the deli
- Salami: gives hearty flavor and a hint of spice
- Smoked turkey breast: adds lean protein and familiar taste that balances stronger cured meats
- Sharp cheddar slices: offer tang and firmness for texture contrast
- Brie: lends creamy softness that pairs beautifully with fruit or honey
- Manchego: delivers nutty sharpness and slices well for clean presentations
- Red grapes: bring juiciness for palate-cleansing bites
- Crisp apple slices: give tart snappy flavor (choose a firm variety that does not brown too quickly)
- Pear slices: add mellow sweetness and work well with cheeses like brie
- Dried apricots: contribute chewy texture and delicate sweetness
- Mixed nuts (almonds walnuts pistachios): supply crunch and toasty notes. Toast nuts for extra flavor
- Olives (green and black): for a briny pop. Buy pitted and rinse well to avoid excess salt
- Cornichons or mini pickles: bring tang and crunch that cuts through rich meats
- Honey: for drizzling works best with cheeses such as blue or brie
- Grainy mustard: for dipping provides zesty bite. Go for high-quality with whole seeds
- Crackers: as a carrier for everything. Use sturdy types and include gluten-free if needed
- Sweet rice flour (mochiko): ensures that signature chewy mochi texture. Look for a fine white flour in Asian markets or the international aisle
- Sugar and baking powder: keep donuts fluffy and just sweet enough
- Salt: brings out all the flavors
- Milk: adds moisture (whole milk works best but plant-based options are fine)
- Egg: binds and enriches the dough
- Unsalted butter: adds tenderness and depth
- Oil for frying: should be neutral like canola or peanut with a high smoke point
- Powdered sugar: for dusting gives a classic festive look
Instructions
- Prepare the Mochi Donut Dough:
- Whisk sweet rice flour sugar baking powder and salt in a medium bowl so everything is evenly distributed. In a separate bowl mix milk egg and melted butter until combined. Slowly pour the wet mixture into the dry and mix until a smooth sticky dough forms.
- Shape and Fry Donut Holes:
- Heat at least 2 inches of oil in a deep pan to around 170 degrees Celsius. Lightly oil your hands then roll tablespoons of dough into balls about 1 inch in size. Fry in batches for 2 to 3 minutes turning with a slotted spoon so they brown evenly. Lift out and drain on paper towels.
- Finish the Donuts:
- While the donuts are still warm dust with powdered sugar. Let cool to room temperature so they stay slightly chewy inside.
- Arrange Meats and Cheeses:
- On a large serving board fan out slices of prosciutto salami turkey cheddar brie and manchego. Overlap the edges slightly for dramatic effect and ease of grabbing.
- Add Fresh Fruits and Accompaniments:
- Make small piles of red grapes apple and pear slices dried apricots and mixed nuts across the board. Tuck olives and cornichons into tiny bowls or between clusters. This keeps flavors separate and organized for guests.
- Set Out Sauces and Crackers:
- Pour honey and grainy mustard into small ramekins so guests can dip or drizzle. Fill gaps with crackers and then nestle mochi donut holes where color and softness will shine.
- Serve and Enjoy:
- Set your board out just before guests arrive. Let everyone enjoy mixing savory meats with sweet donut bites and fresh fruit for an unforgettable party spread.
Save to Pinterest The brie always disappears first on my boards. Once my cousin accidentally hid all the mochi donut holes under crackers and unleashed pure chaos when people realized there were sweet treats hiding on the board. Now I always make sure to pile them high as edible centerpieces.
Storage Tips
Keep all refrigerated ingredients cold until just before serving—this keeps meats and cheeses tasting fresh and prevents soggy crackers. Store leftover board components separately to preserve textures. Mochi donut holes stay best in a loose container at room temperature for up to six hours or freeze for up to a month in a sealed bag.
Ingredient Substitutions
Swap in soppressata or bresaola if prosciutto or salami are not available. Use gouda or goat cheese instead of manchego or brie. Any crisp pear or apple works so pick your favorite at peak freshness. Almond or oat milk performs well if you need non-dairy donut holes.
Serving Suggestions
Pair this board with sparkling wine or light rosé. Add edible flowers or pomegranate seeds for festive color. For brunch serve alongside coffee and a simple salad for a complete meal.
Cultural and Historical Context
Classic European charcuterie meets Japanese mochi donuts for a global fusion experience. Mochi donuts have roots in Japanese American bakeries and their chewy bite is a playful contrast with traditional cheese and cured meat elements.
Seasonal Adaptations
Switch fruits with fresh figs in late summer. Use citrus slices in winter for juicy brightness. Add roasted chestnuts in colder months for seasonal flair.
Success Stories
Friends of mine with gluten intolerances raved about being able to enjoy both crackers and donut holes. The board vanished in under twenty minutes at a holiday work potluck—the combination of flavors kept everyone coming back to try new pairings.
Freezer Meal Conversion
Mochi donut holes freeze beautifully. Let them cool completely then arrange on a tray to freeze individually. Transfer to resealable bags and reheat in a low oven for a warm homemade donut treat on demand.
Save to Pinterest Arrange your board just before guests arrive, and enjoy the delicious interplay of sweet, savory, and chewy bites. With each gathering, this treat makes for a memorable and joyful centerpiece.
Common Recipe Questions
- → What makes mochi donut holes unique in this platter?
They bring a chewy sweetness that contrasts the savory meats and cheeses, adding variety and visual interest to the board.
- → Can I make this platter gluten-free?
Yes, use gluten-free crackers and verify your mochiko flour is gluten-free for accommodating dietary needs.
- → How should I arrange the board for best presentation?
Fan out meats and cheeses, cluster fruits, fill gaps with donut holes and crackers, and use bowls for dips and pickles.
- → What beverages pair well with this platter?
Light sparkling wines or rosé complement both the salty meats and sweet mochi donut holes.
- → Are there seasonal ingredient substitutions?
Swap in fresh berries, figs or stone fruit, and experiment with other cured meats or specialty cheeses as desired.
- → Any tips for making mochi donut holes?
Use oil for shaping the sticky dough, fry until golden, and dust with powdered sugar once cooled for classic appeal.