Description
Create a spooky and delicious Skeleton Charcuterie Board perfect for Halloween gatherings featuring a brie skull centerpiece surrounded by a variety of meats, cheeses, fruits, and festive garnishes.
Ingredients
Scale
Cheeses
- 1 (16-oz) brie wheel
- 16 oz young manchego, sliced into triangles
- 10 oz mild cheddar, cubed
- 1 string cheese
Meats
- 12 oz Columbus Meats Italian Dry Salame
- 1 (12.5-oz) package Columbus Meats Charcuterie Tasting Board
Fruits & Garnishes
- 2 oz blueberry jam
- 30 oz dark purple grapes
- 8 dried orange slices
- 4 yogurt covered pretzels
Instructions
- Chill the Brie: Place the brie wheel in the freezer for 15-20 minutes to firm it up for easier carving.
- Create the Brie Skull: Cut wedges out of the sides of the bottom third of the brie to shape a mushroom-like base. Round the edges at the top to form a skull shape. Slice off the top ½-inch and set aside. Spread blueberry jam on the bottom piece.
- Carve Facial Features: Using a paring knife, cut out a rectangle for the mouth, a triangle for the nose, and circles for the eyes in the jam-covered brie base. (Tip: A small cookie cutter works well for the eyes.) Place the reserved top piece of brie back on.
- Add Teeth Detail: Cut one slice of manchego into five small squares and place them within the rectangular mouth cutout to simulate teeth.
- Assemble the Skeleton: Place the brie skull centerpiece on the board. Position the yogurt covered pretzels under the skull to represent the neck. Below the pretzels, place the string cheese as the sternum.
- Create the Rib Cage: Arrange the manchego triangles in two rows on either side of the string cheese, alternating the direction of the triangles to mimic ribs.
- Add Salame: Fold the salame slices into quarters and tuck them in between the manchego ribs and the string cheese sternum.
- Prepare Sides: Place olives and chocolate covered cranberries into two separate small ramekins and position them on the board. (Note: If olives and chocolate covered cranberries are not provided, you can omit or substitute with similar bites.)
- Fill and Garnish: Arrange the additional Columbus Meats Calabrese around the edges of the board. Fill remaining gaps with clusters of dark purple grapes and cubed cheddar. Finally, garnish the board with dried orange slices for a festive touch.
Notes
- Make this skeleton charcuterie board as a spooky Halloween ‘scare-cuterie’ surprise for your guests.
- Chilling the brie before carving prevents it from becoming too soft and easier to shape.
- Feel free to customize with your favorite charcuterie meats and cheeses.
- Use small cookie cutters for precise carving of eyes or other facial features on the brie skull.
Nutrition
- Serving Size: 1/8 of board
- Calories: 350
- Sugar: 12g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 50mg
