Halloween Charcuterie Board

This spooky and festive halloween charcuterie board (aka halloween snack board) is filled with all of your favorite meats, cheeses, fruits and creepy treats. It’s the perfect way to entertain and feed guests at a halloween party.

My family and I absolutely love Halloween! My kids were lucky to grow up with annual block parties with our neighbors. From store bought to homemade costumes, my babies always had fun dressing up.

Now that they are older, the fun has evolved. Instead of me making cute halloween cupcakes for their class parties, my kids hang out with their friends or take their cute baby cousins out trick-or-treating.

And of course, they will never say no to halloween candy or the fun foods I make for this time of the year.

Why you really need to make this

Whether you are hosting your own halloween party or attending to a neighborhood block party, I have already collected a slew of fun and festive halloween potluck ideas for you. From complicated to easy, there is bound to be something there to catch your fancy.

One of the easiest foods I personally like to make is a charcuterie board. And making it festive for Halloween is so much fun!

A snack board is easily customizable. You can add your own favorite cheeses and meats, from expensive to cheap. You can make it all savory, all sweet or a combination of both.

Your meat and cheese board doesn’t have to break the bank either. You can use store bought items, like hummus or guacamole, or make your own. Make it vegan, gluten free or keto… anything goes.

So have fun with it! And remember, everyone loves to graze over a delicious charcuterie board.

Ingredients you need

As I said before, you can add whatever you like to your halloween charcuterie board. You can keep it simple or go crazy with it. Make it all sweets for a fun halloween snack board or mix the sweet and savory, like I did.

I am sharing what I used for my own board, but please follow your own rules and add your favorite treats. Here are my tips on how build a great charcuterie board:

• Dip: Keeping with the spooky mood, I chose to use my black bean hummus. You could also use my red pepper hummus or pumpkin hummus. Not a fan of hummus? Try guacamole, salsa or onion dip. I used some olive slices for a touch of spooky eyes on top.
• Cheese ball: I used my recipe for pomegranate cheese ball for the pumpkin shaped cheese ball. You can also use a couple packs of boursin cheese. You will need finely shredded cheddar for the outside and a bit of pretzel rod for the stem.
• Baked brie: We love baked brie (brie en croute), so I wrapped a brie wheel in puff pastry strips to make it look like a mummy. For eyes I cut a dried cherry in half but you can also use raisins or blueberries. You will need an egg for the egg wash.
• Chips and crackers: For all this cheesy goodness and our dips, you need a vessel to scoop it all up. I found these green guacamole chips and loved the flavor and color. You can also use regular tortilla chips, blue corn chips or potato chips. I also used round cheddar crackers because they reminded me of pumpkins. Again, use whatever cracker you and your family like.
• Meats: What is a charcuterie board with meat! I added rolls of prosciutto. You can also use hard dry salami, softer cotto salami, serrano ham, mortadella, sopressata and/or dried chorizo.
• Fruits: I like to add fresh fruit to the my boards. Fall favorites include grapes (I used purple moon drop grapes), figs, passion fruit (I cut them in half and used them), pears and apples. You add cuties and sharpie jack-o-lantern faces on them. I removed the top half of rambutan (cousin of the lychee) and topped with a blueberry to look like eyeballs. Other favorite fruits include strawberries, raspberries and blackberries.
• Vegetables: My charcuterie boards offer a variety of flavors and textures – and yes, veggies! I found these tiny cucumbers and made zombies with them. You can also use baby carrots, broccoli florets, grape tomatoes, and cauliflower florets.
• Dried fruits and nuts: I found some freeze dried figs and loved how they looked and tasted. You can also add raisins, dried cranberries, cashews, pistachios and almonds. These make great fillers for any gaps you have in your board.
• Sweets: It wouldn’t be halloween with a little sweet treat! But you don’t have to over due it since there will sure to be plenty of sugar around. I added candy corns and gummy worms. I also made some mini caramel apples and added them. They look great but did soften a bit. If you want to add caramel apples, I suggest wrapping them individually in cellophane first.
• Pickles: Round out all the sweet and savory with something sour and salty. My kids love olives so our snack boards always include these. Other options include olive tapenade, chopped pickles, artichoke hearts, peperoncinos, pickled onions and jalapeños.

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Tools to Use

• Chef’s Knife
• Cutting board
• Mixing bowls

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Step-by-step directions

1. To make a pumpkin shaped cheese ball, mix the ingredients of your cheese ball until smooth. Place it in a sheet of plastic wrap and wrap it up. Roll it to form a ball. Unwrap it and coat the outside with chopped finely shredded cheddar cheese.

Place the cheese ball on a new sheet of plastic wrap and wrap it up. Use a piece of string or twine and wrap it tightly around the ball’s center, twist it, then wrap it in another direction. Continue doing this until you are happy with the shape of your pumpkin.

Refrigerate cheese ball until you are ready to serve. Cut the strings and gently unwrap. For a stem, cut the tip of a pretzel rod or use a pretzel nugget. You can also use the dull side of a knife to help with the pumpkin indentations.

2. To make the mini mummy dogs, use a paper towel to dry the mini hot dogs (lit’l smokies). Cut the crescent dough into thin strips then begin wrapping them around the sausage. Be sure to leave a small space for the eyes to poke through.

Place the wrapped sausages on a baking sheet and brush with an egg wash (1 egg mixed with 1 TBS water). Bake at 375F for 10-15 minutes until lightly browned. Using a toothpick, dip the tip into mustard (or ketchup) and dollop little eyes into the space you left open.

3. To make your mummy baked brie, defrost frozen puff pastry at least 30 minutes before assembling and baking. Spread it out on a lightly floured work surface and gently roll it out several times with a rolling pin.

Cut the dough into thin strips then gently wrap your brie in alternate directions. Press the dough ends together underneath the brie, using water to help them connect. Leave a slit open for the eyes.

Place your brie wheel on a parchment lined baking sheet and brush the dough with egg wash (1 egg mixed with 1 TBS water). In the slit for the eyes, use the tip of a sharp knife to cut out a tiny hole. Place a halved dried cherry or raisin in these little pits.

Bake at 400F until golden, about 20-25 minutes. Allow brie to cool for about 20-30 minutes before serving.

Expert tips and recipe FAQs

When assembling your halloween snack board, start with the big items first. Use bowls roughly the same size as place holders if you are waiting for something to bake or cool.

You don’t have to spend a lot of money on themed bowls or halloween decorations. The Dollar Tree and 99-cent stores have small bowls and trays you can use without breaking the bank. It’s also a great place to get small packages of candies, nuts and crackers.

Add a small skeleton, roll your meats and place them in the rib cage. I found some creepy cloth at these stores and used it underneath the board. Just have fun with it!

A lot of these items can be made the day before. In fact, the cheese ball you should definitely make the day before because it helps the pumpkin shape set. You can also bake the brie a day before and gently reheat it right be fore you serve it.

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Yield: serves 6-12

Halloween Charcuterie Board

Print

This spooky and festive halloween charcuterie board (aka halloween snack board) is filled with all of your favorite meats, cheeses, fruits and creepy treats. It's tje perfect way to entertain and feed guests at a halloween party.

Prep Time 1 hour

Cook Time 30 minutes

Additional Time 4 hours

Total Time 5 hours 30 minutes

Ingredients

• 8 oz round brie
• 1 sheet puff pastry
• 2 raisins
• 32 Hillshire Farm Lit'l Smokies®
• 1 8-ounce can refrigerated crescent dough rolls
• 1-2 eggs
• 1 TBS mustard
• 8 oz cream cheese
• 5 oz goat cheese
• 4 oz finely shredded cheddar cheese
• 2 garlic cloves
• 4 TBS finely chopped fresh herbs
• 1-inch pretzel rod or nugget
• Hummus
• 4 oz prosciutto
• 4 figs
• 6 rambuttan
• 6 blueberries
• 2 passion fruits
• 6 Persian cucumbers
• 4 baby apples
• 1 lb black grapes
• 1 cup olives
• Crackers
• Tortilla chips
• Gummy worms
• Caramels

Instructions

1. To make a pumpkin shaped cheese ball, whip the cream cheese and goat cheese until smooth. Mix in the garlic and fresh herbs. Place mixture in a sheet of plastic wrap and wrap it up. Roll it to form a ball.
2. Chop up the shredded cheddar. Unwrap the cheese ball and coat the outside with the chopped up cheddar.
3. Place the cheese ball on a new sheet of plastic wrap and wrap it up. Use a piece of string or twine and wrap it tightly around the ball's center, twist it, then wrap it in another direction. Continue doing this until you are happy with the shape of your pumpkin.
4. Refrigerate the cheese ball until you are ready to serve. Cut the strings and gently unwrap. For the stem, cut the tip of a pretzel rod or use a pretzel nugget. You can also use the dull side of a knife to help with the pumpkin indentations
5. To make your mummy baked brie, defrost frozen puff pastry at least 30 minutes before assembling and baking. Spread it out on a lightly floured work surface and gently roll it out several times with a rolling pin.
6. Cut the dough into thin strips then gently wrap your brie in alternate directions. Press the dough ends together underneath the brie, using water to help them connect. Leave a slit open for the eyes.
7. Place your brie wheel on a parchment lined baking sheet and brush the dough with an egg wash (1 egg mixed with 1 TBS water). Reserve remaining egg wash for the sausages.
8. In the slit for the eyes, use the tip of a sharp knife to cut out a tiny hole. Place a halved dried cherry or raisins in these little pits.
9. Bake at 400F until golden, about 20-25 minutes. Allow brie to cool for about 20-30 minutes before serving.
10. To make the mini mummy dogs, use a paper towel to dry the sausages. Cut the crescent dough into thin strips then begin wrapping them around the sausage. Be sure to leave a small space for the eyes to poke through.
11. Place the wrapped sausages on a baking sheet and brush with remaining egg wash.
12. Bake the sausages at 375F for 10-15 minutes until lightly browned. Using a toothpick, dip the tip into mustard (or ketchup) and dollop little eyes into the space you left open.
13. To assemble your halloween snack board, start with the big items first. Use bowls roughly the same size as place holders if you are waiting for something to bake or cool.
14. Start adding the crackers, chips, meats, fruits and vegetables directly on the board or in small bowls.
15. Fill the small holes remaining with more fruit, candies or halloween decorations.

Notes

You can customize your halloween snack board with anything you like.

Don't feel like making a cheese ball? But one at the store and shape it into a pumpkin. You can also use two packages of boursin cheese for the cheese ball. Just coat it with the chopped shredded cheddar.

For meats, you can also use hard dry salami, softer cotto salami, serrano ham, mortadella, sopressata and/or dried chorizo.

You can make or use store bought hummus. You can also use salsa, onion dip or guacamole. Decorate the top with olive slices for eyes.

Use regular potato chips, tortilla chips or go with colorful chips like green guacamole cipes or blue corn chips.

Choose any kind of cracks you like, mix shapes and colors.

For fruits, some fall favorites include grapes (I used purple moon drop grapes), figs, passion fruit (I cut them in half and used them), pears and apples. You add cuties and sharpie jack-o-lantern faces on them. I removed the top half of rambutan (cousin of the lychee) and topped with a blueberry to look like eyeballs. Other favorite fruits include strawberries, raspberries and blackberries.

For vegetables, you can also use baby carrots, broccoli florets, grape tomatoes, and cauliflower florets.

Fill the gaps with dried fruits and nuts like raisins, dried cranberries, cashews, pistachios and almonds.

I made caramel apples abd put them on the board. They looked great but did soften a bit. If you want to add caramel apples, I suggest wrapping them individually in cellophane first. Or you can slice apples, soak in water with lemon juice to make sure they don't brown, then serve with caramel dip that you find at the store.

Instead of or in addition to olives you can also include olive tapenade, chopped pickles, artichoke hearts, peperoncinos, pickled onions and jalapeños.

Nutrition Information:

Yield:

12

Serving Size:

1 serving
Amount Per Serving: Calories: 519Total Fat: 27gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 103mgSodium: 820mgCarbohydrates: 56gFiber: 10gSugar: 26gProtein: 18g

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