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Spooky Halloween Charcuterie Board with Easy Cheese Ghosts

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A fun and easy Halloween charcuterie board featuring adorable mozzarella cheese ghosts, cured meats, cheeses, crackers, and festive toppings. Perfect for parties, this no-bake centerpiece comes together in under 20 minutes and is sure to be a crowd-pleaser.

Ingredients

Scale
  • 1 (16-ounce) block low-moisture mozzarella cheese
  • Black sesame seeds (for ghost eyes)
  • Small round cookie cutter (about 1 to 1.5 inches in diameter)
  • 8 ounces assorted cured meats (prosciutto, salami, soppressata)
  • 6 ounces aged cheddar cheese, sliced into thin triangles or cubes
  • 6 ounces gouda or smoked cheese, sliced
  • 1 cup assorted crackers (water crackers, butter crackers, seeded crackers)
  • 1/2 cup marinated olives (green or kalamata)
  • 1/2 cup cornichons or small pickles
  • 1/4 cup honey or fig jam
  • 1/4 cup roasted almonds or pecans
  • Fresh rosemary sprigs (for garnish)
  • Fresh blackberries or grapes
  • Pretzel sticks (optional, broken in half to look like bones)
  • Black olives (optional, sliced to look like spider bodies)
  • Red pepper flakes (optional, for a ‘blood’ effect)
  • Edible eyeballs (optional)

Instructions

  1. Prepare the Mozzarella Ghosts: Take the block of low-moisture mozzarella out of the refrigerator and unwrap it. Pat it dry with paper towels. Slice it into 1/4-inch thick slabs. Place the slabs on a plate and refrigerate for 15 minutes.
  2. Cut the Ghost Shapes: Remove the chilled mozzarella slabs from the fridge. Press the round cookie cutter straight down through the cheese. Don’t twist. Gently push the ghost shape out of the cutter. Repeat until you have about 12 to 15 rounds.
  3. Add the Ghost Faces: Place the cheese rounds on a clean plate. Using a toothpick or the tip of a small knife, make two small indentations for the eyes. Press a black sesame seed into each indentation. For the mouth, make a small slit with the knife or press in a tiny piece of black olive.
  4. Prepare the Other Ingredients: While the ghosts chill in the fridge, prepare the rest of the board. Fold or roll the cured meats into loose bundles. Slice the cheddar and gouda into thin triangles or small cubes. Place the olives, cornichons, honey, and nuts into small bowls. Rinse and dry the fresh fruit.
  5. Arrange the Board: Start by placing the small bowls of olives, honey, and nuts on the board. Arrange the folded meats in small clusters around the board. Place the sliced cheeses in between the meat clusters. Fill in the gaps with crackers. Tuck the fresh fruit and rosemary sprigs into the empty spaces for color.
  6. Place the Cheese Ghosts: Right before serving, remove the cheese ghosts from the fridge. Arrange them in a small group near the center of the board, or scatter them throughout. If using pretzel sticks or edible eyeballs, add those now.
  7. Final Touches: Drizzle a little honey over the gouda or brie. Sprinkle a few red pepper flakes around the board for a creepy effect. Step back and adjust anything that feels off-balance.

Notes

Chill the mozzarella for 15 minutes before cutting to ensure clean edges. Use low-moisture mozzarella, not fresh. Make extra ghosts as they disappear quickly. Keep the board at room temperature for best flavor. Don’t overcrowd the board.

Nutrition

Keywords: Halloween charcuterie board, cheese ghosts, spooky snack board, easy Halloween appetizer, no-bake Halloween recipe

Find it online: https://milaspoon.com/spooky-halloween-charcuterie-board-with-easy-cheese-ghosts/