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Halloween Themed Charcuterie Board

This creepy-cute Halloween snack platter is part spooky decoration, part irresistible cheese feast. With a brie skull, manchego ribs, and salami guts, it’s the one “skeleton in your closet” you’ll actually want to show off.
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Prep Time 25 minutes
Course Appetizer
Servings 12

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 1 brie wheel 13 ounces
  • 4 tablespoons blueberry jam 2 ounces
  • 4 yogurt-covered pretzels
  • 1 stick string cheese
  • 4 cups manchego cheese sliced into triangles (16 ounces)
  • 3 cups Italian dry salami 12 ounces
  • 1 charcuterie tasting pack 12.5 ounces: includes Calabrese salami, Castelvetrano olives, chocolate-covered cranberries, and crackers
  • 2 ½ cups mild cheddar cheese cubed (10 ounces)
  • 6 cups dark purple grapes 30 ounces
  • 8 dried orange slices

Instructions

  • Chill the Brie: Place the brie in the freezer for 15–20 minutes so it’s easier to cut without squishing it.
    1 brie wheel
  • Carve the Skull: Cut wedges from each side of the bottom third of the brie to make a mushroom shape. Round the top edges for a skull shape. Slice off the top ½ inch and set it aside. Spread blueberry jam over the bottom piece. Use a paring knife (or tiny cookie cutters) to cut eye holes, a triangular nose, and a rectangular mouth.
    4 tablespoons blueberry jam
  • Assemble the Face: Place the top slice of brie back on, lining it up with the bottom. Cut a manchego triangle into 5 tiny squares and place them in the mouth as “teeth.”
    4 cups manchego cheese
  • Build the Neck, Sternum, and Ribs: Put the brie skull at the top of your board. Place yogurt-covered pretzels under it for the neck, and string cheese below for the sternum. Lay manchego triangles in two rows on each side, alternating directions, to form the ribs.
    4 yogurt-covered pretzels, 1 stick string cheese
  • Add the Guts: Fold the salami into quarters and tuck it between the ribs and sternum.
    3 cups Italian dry salami
  • Fill the Board: Put olives and chocolate-covered cranberries into small bowls and place them on the board. Arrange Calabrese salami around the edges. Fill in gaps with grapes and cheddar cubes. Garnish with dried orange slices.
    1 charcuterie tasting pack, 2 ½ cups mild cheddar cheese, 6 cups dark purple grapes, 8 dried orange slices