Halloween Charcuterie Board
Equipment
- Large slate board or dark wooden cutting board (18x12 inch minimum)
- Ghost-shaped cookie cutter
- Small sharp knife
- Small serving bowls (3–4)
- Toothpicks
- Parchment paper
Ingredients
Cheeses
- 8 oz white cheddar block for ghost and tombstone shapes
- 8 oz brie wheel chilled for 20 min before cutting ghost shapes
- 4 oz cream cheese optional, for piped or molded ghost shapes
- 16 candy eyeballs for decorating cheese ghosts
Charcuterie & Meats
- 4 oz salami thinly sliced, for salami roses
- 3 oz prosciutto draped or folded
- 3 oz pepperoni sliced
Fruits & Vegetables
- 1.5 cups black grapes washed and dried, stems on
- 0.5 cup mandarin oranges optional, whole or peeled for pumpkin effect
- 0.5 cup blackberries for color and flavor
Olives & Extras
- 0.5 cup black olives kalamata or Castelvetrano
- 3 tbsp fig jam or hot honey for a small serving bowl on the board
- 1 tbsp Dijon mustard optional, in a small bowl
Crackers & Crunch
- 4 oz assorted crackers plain and seeded varieties
- 1 oz pretzel sticks for breadstick-style filler
- 2 tbsp rosemary sprigs fresh, for garnish
Instructions
Prepare the Cheese Shapes
- Chill the white cheddar block and brie in the freezer for 15–20 minutes so they cut cleanly. Use a ghost-shaped cookie cutter to press ghost shapes out of the white cheddar. Use a small sharp knife to cut tombstone shapes from any remaining cheddar. Press candy eyeballs gently into the cheese ghosts to bring them to life. Set aside on parchment.
- If using cream cheese ghosts, beat the cream cheese until smooth, pipe or mold into ghost shapes on parchment, press in candy eyes, and refrigerate until firm (about 20 minutes).
Make the Salami Roses
- Fold each salami slice in half, then fold in half again to form a quarter-circle wedge. Drape 5–6 folded slices overlapping along the rim of a small wine glass, lining them up tightly. Roll the lined glass inward to form a rose shape. Carefully remove the rose from the glass, secure the base with a toothpick if needed, and set on parchment. Refrigerate until ready to place on the board.
Prep Remaining Components
- Portion the olives, fig jam, and mustard into small bowls. Wash and dry the black grapes and blackberries. Arrange the mandarin oranges if using. Slice any additional cheeses you want to include.
Build the Board
- Place your small bowls of olives, jam, and mustard on the board first — these are your anchors. Space them out so they define separate zones on the board.
- Place the brie wheel (or largest cheese) near one anchor. Fan sliced cheddar tombstones against it. Arrange the ghost shapes standing upright or leaning against other elements.
- Set the salami roses in prominent spots. Drape and fold the prosciutto in waves between cheese and roses. Scatter pepperoni slices in gaps.
- Pour black grapes in generous clusters throughout, filling large gaps. Add blackberries in smaller groupings. Nestle mandarin oranges if using.
- Fan crackers along the edges and in any remaining open space. Scatter pretzel sticks in thin clusters. Tuck fresh rosemary sprigs throughout for a dark, haunted-forest look.
- Do a final visual scan: fill any sparse spots with extra grapes, crackers, or olives. Add candy eyeballs to any cream cheese ghosts. Serve immediately or cover loosely and refrigerate for up to 1 hour before serving.
Notes
Make-ahead tip: Prepare all components up to 4 hours ahead and refrigerate separately. Assemble 1–2 hours before guests arrive. Add crackers only right before serving to keep them crisp. Let the board sit at room temperature for 20–30 minutes before serving — cheese tastes dramatically better when it is not fridge-cold. Storage: Leftover components keep refrigerated in airtight containers for up to 3 days.
Nutrition
Calories: 320kcalCarbohydrates: 18gProtein: 14gFat: 22gSodium: 720mgFiber: 1gSugar: 7g