Skeleton Charcuterie Board
This Halloween skeleton charcuterie board is spooky, fun, and packed with delicious meats, cheeses, and seasonal flavors. It’s the perfect centerpiece for a Halloween party, combining creativity with savory bites everyone will enjoy.
Prep Time, Cook Time, Total Time
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes
Ingredients
- 1 (16 oz) brie wheel
- 2 oz blueberry jam
- 4 yogurt covered pretzels
- 1 string cheese
- 16 oz young manchego, sliced into triangles
- 12 oz Columbus Meats Italian Dry Salame
- 1 (12.5 oz) package Columbus Meats Charcuterie Tasting Board (Calabrese Salame, Castelvetrano olives, chocolate covered cranberries, crackers)
- 10 oz mild cheddar, cubed
- 30 oz dark purple grapes
- 8 dried orange slices
Step-by-Step Instructions
- Chill the brie in the freezer for 15–20 minutes.
- To make the brie skull: cut wedges out of the sides of the bottom third of the cheese to form a mushroom-like shape, then round the top edges. Slice off the top ½-inch of brie and set aside. Spread blueberry jam over the bottom piece of brie. Cut out a rectangle for the mouth, a triangle for the nose, and circles for the eyes using a paring knife or small cookie cutters. Place the top piece of brie back on. Cut one slice of manchego into 5 small squares and insert them into the rectangular mouth to create teeth.
- Place the brie skull on a serving board. Position yogurt-covered pretzels underneath to form the neck. Place string cheese below the pretzels to represent the sternum.
- Arrange manchego triangles on either side of the string cheese, alternating directions to resemble ribs.
- Fold the salame into quarters and tuck between the manchego ribs and the string cheese sternum.
- Place olives and chocolate-covered cranberries into separate ramekins, then add them to the board. Arrange Calabrese salame along the edges of the board.
- Fill remaining spaces with cubed cheddar, grapes, and garnish with dried orange slices for a festive touch.
Pro Tips
- Chill the brie before carving to keep it firm and easier to shape.
- Use mini cookie cutters for precise eyes or mouth shapes.
- Prepare the skeleton layout in advance, then add crackers and garnishes right before serving for maximum freshness.
Nutrition Info Table + Disclaimer
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 serving | 320 | 12g | 18g | 20g | 2g | 8g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Skeleton Charcuterie Board
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: None specified
Description
This Halloween skeleton charcuterie board is spooky, fun, and packed with delicious meats, cheeses, and seasonal flavors. It’s the perfect centerpiece for a Halloween party, combining creativity with savory bites everyone will enjoy.
Ingredients
- 1 (16 oz) brie wheel
- 2 oz blueberry jam
- 4 yogurt covered pretzels
- 1 string cheese
- 16 oz young manchego, sliced into triangles
- 12 oz Columbus Meats Italian Dry Salame
- 1 (12.5 oz) package Columbus Meats Charcuterie Tasting Board (Calabrese Salame, Castelvetrano olives, chocolate covered cranberries, crackers)
- 10 oz mild cheddar, cubed
- 30 oz dark purple grapes
- 8 dried orange slices
Instructions
- Chill the brie in the freezer for 15–20 minutes.
- To make the brie skull: cut wedges out of the sides of the bottom third of the cheese to form a mushroom-like shape, then round the top edges. Slice off the top ½-inch of brie and set aside. Spread blueberry jam over the bottom piece of brie. Cut out a rectangle for the mouth, a triangle for the nose, and circles for the eyes using a paring knife or small cookie cutters. Place the top piece of brie back on. Cut one slice of manchego into 5 small squares and insert them into the rectangular mouth to create teeth.
- Place the brie skull on a serving board. Position yogurt-covered pretzels underneath to form the neck. Place string cheese below the pretzels to represent the sternum.
- Arrange manchego triangles on either side of the string cheese, alternating directions to resemble ribs.
- Fold the salame into quarters and tuck between the manchego ribs and the string cheese sternum.
- Place olives and chocolate-covered cranberries into separate ramekins, then add them to the board. Arrange Calabrese salame along the edges of the board.
- Fill remaining spaces with cubed cheddar, grapes, and garnish with dried orange slices for a festive touch.
Notes
Chill the brie before carving to keep it firm and easier to shape. Use mini cookie cutters for precise eyes or mouth shapes. Prepare the skeleton layout in advance, then add crackers and garnishes right before serving for maximum freshness.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No Cooking Required
- Cuisine: American