Halloween Charcuterie Board Recipe

Prepare a large board for the charcuterie. Place the two orange mini pumpkins on opposite corners of the board. Place the two white mini pumpkins on the remaining corners, arranging them so they’re not perfectly on each corner. 

Use a sharp knife to cut out a ghost from the wheel of brie. Place two black peppercorns for the eyes. 

Place the ghost shaped brie, cubed sharp cheddar cheese and Gouda cheese on the board, arranging each cheese on the upper left, center and bottom right. 

Place about ¾ of the prosciutto, hard salami and peppered salmi on the board. Set aside the remaining meat to fill in the gaps afterward. 

Place three small bowls on opposite ends of the board and fill one with olives, one with fig jam and the other with cornichons (or pickles). 

Add the blackberries, blueberries and black grapes in bunches along any empty spaces of the board.

Fill the remaining spaces of the board with the butter crackers, water crackers and pistachios. If there are any remaining gaps, fill them in with the remaining pieces of meat. 

Decorate with mini plastic spiders, candy eyes and a plastic skeleton hand for a spooky finish. Enjoy!