Halloween Charcuterie Board -

A Halloween-themed charcuterie board with cheese, meats, olives, fruit, popcorn, nuts, flowers, candy eyeballs, white pumpkins, skull decorations, and spider props on a dark background with cobwebs.

Halloween Charcuterie Board

Celebrate Halloween with a fun, spooky, and delicious charcuterie board.

Prep Time 30

Cook Time 0

Total Time 30

Servings appetizer portions

Author Chrissie Nelson Rotko

Equipment

Serving board
Assorted small bowls
Cocktail toothpicks
Small decorative or artificial pumpkins
Small seasonal decorations Such as plastic spiders, plastic skulls and skeleton hands

Ingredients

3 to 4 ounces salami or soppressata
3 to 4 ounce prosciutto
8 ounces brie cheese
2 to 4 ounces fresh mozzarella pearls
4 to 6 ounces orange cheddar cheese
2 to 4 ounces blue cheese choose a veiny blue cheese, such as a wedge of Stilton
8 fresh or dried figs
4 ounces fresh blackberries
4 ounces red or purple grapes
1 apple or persimmon sliced
2 ounces pomegranate arlis
8 ounces olives calestrevano or pimento stuffed
4 ounces raspberry jam
4 ounces apple or pumpkin butter
2 to 3 ounces walnuts
2 to 3 ounces caramel corn
2 to 3 ounces candy corn
Candy eyeballs for decoration
Edible flowers optional, for garnish

For serving

Crackers, pretzels, and/or crusty bread

US Customary - Metric

Instructions

If needed, slice each of the meats into thin slices with a large, sharp knife or tear into pieces.
3 to 4 ounces salami or soppressata, 3 to 4 ounce prosciutto
Use a sharp knife to cut a ghost shape into the top rind of the brie. Carefully remove the outer part of the rind, leaving the ghost shape in the middle (as pictured).
8 ounces brie cheese
Place the mozzarella pearls in a small bowl. Cut the cheddar cheese into cubes or rectangles. Crumble the blue cheese.
2 to 4 ounces fresh mozzarella pearls, 4 to 6 ounces orange cheddar cheese, 2 to 4 ounces blue cheese
Wash fresh fruit. Halve the fresh or dried figs and slice the apple or persimmon. Place pomegranate arils, olives, jam, and apple or pumpkin butter in small bowls.
8 fresh or dried figs, 4 ounces fresh blackberries, 4 ounces red or purple grapes, 1 apple or persimmon, 2 ounces pomegranate arlis, 8 ounces olives, 4 ounces raspberry jam, 4 ounces apple or pumpkin butter
To arrange the board, position the decorative pumpkins and any plastic skulls or other decorations around the board, then space the small bowls and dishes evenly around your serving board. Next, place the cheeses around the board, keeping the varieties separate to avoid flavors mixing.
Add the meat, arranging evenly around the board.
Fill in the empty spaces with the fresh and dried fruits, walnuts, caramel corn, and candy corn. Use candy eyeballs to garnish the mozzarella pearls.
2 to 3 ounces walnuts, 2 to 3 ounces caramel corn, 2 to 3 ounces candy corn, Candy eyeballs
As desired, decorate or fill in remaining spots with additional decorations or edible flowers.
Edible flowers
Serve with crackers, pretzels, and/or crusty bread.
Crackers, pretzels, and/or crusty bread

Notes

Ingredients

Fresh and dried fruits can easily be swapped based on what is seasonally available where you live. Dried apricots, plums, and other red, orange, or purple fruits all make good additions.

Arranging the board

Crackers can be placed on the board, though I recommend keeping them in separate bowls or baskets if you have guests with gluten sensitivities.
If desired, you can add cheese markers or flags with the names of the meats and cheeses for easy reference for your guests.
If you have a large countertop space available, skip the board and try arranging the items on butcher paper spread over the countertop. This allows you to write names of meats and cheeses directly on the paper and makes for easier cleanup later.

Make ahead and storage

For make-ahead tips and leftover storage guidelines, please refer to the blog post for full details.

Yield

Generously serves 6-8 as an appetizer or 4-5 as a dinner.
All amounts can be adjusted based on your guests and what you believe they will like best. For more on how much to serve, refer to how to make a charcuterie board.

Nutrition