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Perfect Halloween Charcuterie Board with Candy Corn & Cheese Ghosts

halloween charcuterie board - featured image
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A playful and delicious Halloween charcuterie board featuring creamy cheese ghosts, sweet candy corn, and a perfect balance of savory meats and cheeses. This easy, no-bake grazing board comes together in under 20 minutes and is a guaranteed crowd-pleaser for Halloween parties.

Ingredients

Scale
  • 8 ounces brie cheese
  • 8 ounces sharp cheddar cheese, sliced
  • 4 ounces cream cheese, softened
  • 4 ounces goat cheese log
  • 6 ounces prosciutto, thinly sliced
  • 6 ounces salami, sliced
  • 1 cup candy corn
  • 1/2 cup candy pumpkins (optional)
  • Black food coloring gel
  • Small pretzel sticks
  • 1 cup mixed olives (green and kalamata)
  • 1/2 cup dried apricots
  • 1/2 cup roasted almonds
  • 1/4 cup honey
  • Fresh rosemary sprigs
  • 1 baguette, sliced

Instructions

  1. Make the cheese ghosts (10 minutes): Roll out the softened cream cheese between two sheets of parchment paper to about 1/4-inch thickness. Place in the freezer for 5 minutes to firm up. Use a ghost-shaped cookie cutter to cut out ghost shapes (about 8-10 ghosts). Place them on a small plate and use a toothpick dipped in black food coloring gel to draw simple eyes and mouths on each ghost. Set aside in the refrigerator.
  2. Prepare the board (5 minutes): Place your large board or platter on a flat surface. Position small bowls or ramekins at the corners or along the edges to hold the candy corn, olives, and honey.
  3. Arrange the cheeses (3 minutes): Place the brie wheel in the center-left of the board. Fan out the sliced cheddar in a line along the right side. Crumble the goat cheese into a small pile near the brie. Leave space in the center for the cheese ghosts.
  4. Add the meats (3 minutes): Fold each slice of prosciutto into loose ribbons and arrange them in small clusters around the cheeses. Layer the salami slices in overlapping rows or fold them into triangles. Distribute them evenly so there’s meat near every cheese.
  5. Fill the bowls (2 minutes): Pour the candy corn into one small bowl. Fill another bowl with honey for drizzling. Place the mixed olives in a third bowl.
  6. Add the accompaniments (3 minutes): Scatter the dried apricots and roasted almonds in the empty spaces between the cheeses and meats. Place the pretzel sticks in a small pile near the cheese ghosts.
  7. Place the cheese ghosts (2 minutes): Carefully transfer the cream cheese ghosts from the refrigerator and arrange them in the center of the board, slightly overlapping the brie and cheddar.
  8. Garnish and serve (2 minutes): Tuck fresh rosemary sprigs around the board for a pop of green. Arrange the baguette slices or crackers along the outer edge. Add the candy pumpkins as extra decoration if using. Serve immediately or refrigerate for up to 2 hours before serving.

Notes

Arrange the board no more than two hours before serving to keep the cream cheese ghosts firm. Keep candy corn in a separate bowl to prevent it from getting sticky from cheese moisture. For best visual impact, use a dark board. Drizzle honey over brie right before serving for sweet-savory balance. Cheese ghosts can be made up to 24 hours in advance; add faces just before serving.

Nutrition

Keywords: Halloween charcuterie board, candy corn, cheese ghosts, Halloween appetizer, grazing board, no-bake Halloween recipe, spooky snack board

Find it online: https://cooksyla.com/perfect-halloween-charcuterie-board-with-candy-corn-and-cheese-ghosts/