A Creepy Halloween Cheese Board
Looking for a touch of the dramatic this October? Use these tips and tricks to put together a creepy Halloween Cheese Board, and impress your guests with a macabre twist on a crowd-pleasing classic.Feeds 4-6 people, but is easily scaled for different numbers.
Servings 0 people (scales easily)
Ingredients
Pictured:
- 12-15 oz mixed cheese variety (See note)
- 1/3 lb 18-month aged Prosciutto Di Parma
- 1/4 lb Columbus Rosette de Lyon salami
- Black olives
- Concord Grapes & Black Mission Figs
- Dried Spanish Pajarero Figs
- Cornichon pickles
- Salty Date & Almond Leslie Stow Raincoast Crisps
- Local honeycomb
Not Pictured:
- Stoneground wheat crackers & a sliced French baguette
- Pomegranate seeds & dried cherries
- Quarter pint jar of homemade spiced fig & plum jam
- Mild Genoa salami
- Marcona almonds
Decorations:
- Potion bottles of various sizes filled with craft-store foliage
- Fake insects or spiders
- Plastic black branches (avoid any with glitter!)
- Fox skull optional
Instructions
- Start by placing your cheeses on your serving board, then arrange the cured meats and other ingredients around them in various piles. Try to make it so that a perfect bite can be made easily from any part of the board by placing sweet fruits and salty meats or nuts in orbit around the various cheeses.
Notes
Selecting Cheese: For this cheese board, I went for a balance of aesthetics and taste – everything should look creepy and well-composed for Halloween, but also enjoyable when inevitably eaten!
- The BellaVitano Black Pepper Cheese is made in the USA, and has a fantastic taste similar to a nice cheddar.
- Valdeon Blue Cheese originates in Spain. The flavor is pungent enough to know its a blue cheese, but not so strong as to scare people off (for a stronger blue, Roquefort is an excellent choice).
- The bright orange Mimolette is a semi-soft French cheese that has its own unique but delicious flavor. The colors of the cheese and the rind are perfect for Halloween.
- The round is a cave-aged brandy-washed cow’s milk cheese. While I chose the last for the worn, orange rind color, I’d much prefer a more classic Délice de Bourgogne Triple-Crème on my cheese board.