Looking to make an elegant - yet still spooky - Halloween Charcuterie Board? Here's how I like to make a festive Halloween charcuterie board - with lots of ideas for how to customize it!
Is it November 1st? Yes.
Has is been almost a year since we made and photographed this one of publish?
Also yes.
What can I say - I am a MASTER at procrastination. Itโs a gift.
Anyway, it may be a day after Halloween, but itโs also Friday - pretty sure that Halloween season doesnโt end until AFTER the Halloween parties this weekend.
If not, well... I guess weโre ready for your NEXT Halloween party. Really, isnโt any time of year a good time to ponder Halloween food ideas? Or is that just my friend group?
I digress...
Spooky season is just rife with possibilities. There are multiple seasonal colour schemes to choose from, all kinds of festive treats that you can use, and gorgeous seasonal produce that can bring some wonderful colour and flavour.
Will you go fun, cute, and โspoopyโ? Aim for deliciously โgoryโ looking? Or go for a dark and elegant theme?
There are SO many ways you can go with the season, really customizing things to come up with YOUR perfect charcuterie board.
In this post, Iโll go over what I used, and give you a TON of Halloween charcuterie board ideas.
Towards the end of this post, youโll find a bunch of information on the logistics of making - and serving - charcuterie boards in general.
Lots of ground to cover, so letโs get to it!
More Charcuterie Boards!
Looking for more holiday charcuterie boards, and charcuterie ideas in general? I've got you covered!
Game Day Charcuterie Board
Valentine's Day Charcuterie Board
St Patrick's Day Charcuterie Board
Easter Charcuterie Board
Rainbow Charcuterie Board
S'Mores Charcuterie - Camping Dessert Board!
Canada Day Charcuterie Board
Thanksgiving Charcuterie Board
Christmas Charcuterie Board
Charcuterie Wreath
Charcuterie Tree
Colourful Squares Cutting Board
Cutting Boards 101
Log Cabin Cutting Board
Pavlova Grazing Board
Salami Roses
Charcuturie Ingredients
Unlike the vast majority of my recipes, charcuterie doesnโt require a set list of ingredients. You can literally just go to your local grocery store and buy what looks good.
Think more โchoose your own adventureโ, or โpick 3 from column A, and a few from column Bโ.
Sure, thereโs the โ3 3 3 3 ruleโ - that you should have 3 meats, 3 cheeses, 3 starches, and 3 accoutrements - but really, thatโs more of a guideline, IMHO. Aim for some balance, but donโt get too hung up on seeing it as strict rules.
Itโs party food, after all.
Here are the major categories youโll want represented, and some ideas of the kinds of ingredients Iโll use from each, to fit in with the Halloween theme:
Meats
Traditional meat options for charcuterie platters are generally in the cured meat family, and I didnโt really stray from that with this Halloween-themed board. (Sometimes Iโll get a bit weird with it, to suit the theme!).
I knew I was going a bit heavy on the cheese, so I only did 2 meat options - a dark salami from Peppercorn Dry Salami, from Great Canadian Meat Company, and pepperoni.
I basically wanted to keep things relatively dark, and I thought that pepperoni would be a fun option. Not only is it sort of orangey, but it would also taste really good with the mozzarella skulls. (More on that in a bit).
Without over complicating things, I DO like to keep flavours in mind when picking out my favorite meats and cheeses for a themed charcuterie board. You want it to stay on theme, but you also want it to be a delicious board.
I like to mentally pair them off to some degree. Not every meat needs a coordinating cheese, but itโs nice when thereโs some degree of complimentary flavours involved.
Cheeses
As with planning any classic cheese board, youโll want to have a few different types of cheeses on your Halloween board.
I like to offer a good variety of cheese, with different textures, flavours, and colours. Usually, this means some kind of creamy cheese, maybe a couple of semi-soft cheeses, and - usually - some kind of hard cheese.
Of course, it can be a bit more difficult to keep to those guidelines while also trying to go for a spooky vibe on your charcuterie platter!
When choosing the cheeses for my perfect Halloween charcuterie board, I put colours first, and kind of ignored the textures. Aesthetic!
I had briefly considered including Muenster - itโs got an orange rind, and hey, itโs pretty close to โMunsterโ or โMonsterโ, so it seemed appropriate! - but wasnโt able to find any that day.
So, I went with some Mimolette - a deep reddish-orange cheese thatโs gorgeous for a Halloween charcuterie board - AND tasty!
For the last sliced cheese option, I went with a lavender gouda, for that beautiful purple colour.
I almost went with some Sage Derby - a green cheese - but ended up using a small round of Cendrรฉ de Lune Brie. Itโs an Ash Covered Triple Cream Brie, and it looks line a moon - perfect for a Halloween board!
I wanted to add a Pumpkin Cheese Ball as a bit of a thematic cheese element (Either my Roasted Jalapeno & Bacon Pumpkin Cheese Ball or my classier, more traditional Pumpkin Cheese Ball with garlic, Dijon mustard, and white wine.), but went in another direction - mozzarella cheese skulls!
More on that in a minute.
Anyway, other options you could consider would be blue cheese (also like a moon!), cream cheese with some Homemade Red Pepper Jelly on top, Pepper Jack cheese, or even just some cheddar cheese - itโs popular for a reason!
Mini Cheese Skulls
In addition to the main assortment of cheeses, I LOVE making cheese skulls for any kind of Halloween cheese board.
Youโll need some Mini Bocconcini and a Silicone Mini Skull Mold. I used these Gummy Skull Candy Molds, which worked well... but are on the smaller end of what I would have liked.
Hereโs how to make Mozzarella Cheese Skulls:
1. Drain your mini bocconcini well, and blot dry with a paper towel.
3. Place your cheese pieces round side down into your mold.
4. Microwave 15-20 seconds at a time, until the cheese is softened BUT NOT MELTED. (You could go about 5 minutes in a 350 F oven, if you prefer.)
5. Use a butter knife or chopstick to press the cheese down into each cavity, allowing excess moisture to escape out around the cheese. You want to avoid forming air pockets, if at all possible!
7. Carefully remove the chilled cheese skulls from the mold, transfer to a plastic baggie.
8. Drizzle cheese with a generous splash of your favourite Balsamic Vinegar, gently toss to coat. Seal the bag and chill until use - or at least 30 minutes.
Starches
For this Halloween charcuterie platter, I decided to keep my starches savoury - all crackers, no cookies.
I used a mix of my favourite crackers - Vinta, Raincoast Crisps, and Stoned Wheat Thins, along with some bagel chips.
Rye Crispbread would have been another great option, and Sociables are also popular (I prefer them to Ritz Crackers), but they didnโt really work with my vision for this board.
As a hint, though - if youโre having a hard time fitting your choice of crackers in with your aesthetic vision? Just make a separate cracker tray. Easy!
If you have anyone thatโs keeping keto, check out my recipes for Crunchy Keto Crackers and Keto Tortilla Chips.
Now, if you DO want to add cookies to you board, Halloween themed sugar cookies can be a really cute addition. You can buy them or make them:
My Cut Out Sugar Cookies and Pumpkin Spice Cookies are great base recipes, as are my Gluten-Free Sugar Cookies and Keto Sugar Cookies - it all just depends on who youโre serving!
Check out my Sugar Cookie Decorating Tutorial for all kinds of info on decorating your Halloween cookies!
Note: I recommend using relatively small cookie cutters, to avoid overwhelming the board.
Produce
Fresh fruit and vegetables are a great addition to charcuterie boards in general, both visually and in terms of taste.
When it comes to planning out a fun Halloween snack board, you have SO many directions you can go.
I started with some dark fruits - seedless black grapes, blackberries, blood orange slices, and fresh figs. I love the rich colour that each of these options brought to the board!
Other fruits Iโd considered were passion fruit (Looks a bit gross!), Finger grapes (great colour and shape for this board!), and black cherries.
In terms of vegetables, I went with some heirloom mini purple carrots, and a mini orange bell pepper - it looked like a pumpkin!
Regular baby carrots were also considered, as were marinated Mushroom Skulls. (Which I decided would be overkill, given that I already had cheese skulls planned!
Sauces, Spreads, and Dips
I like to include a couple of sauces, spreads, and/or dips on the board, both for visual interest and as an accent for the other food items presented.
I kept it pretty simple this time, with some guacamole and Kozlikโs Canadian Mustard.
Did the guacamole really go with anything else? No... but itโs still tasty, and LOOKED good!
Depending on what else youโre serving, Jalapeno Artichoke Dip, Ginger Wasabi Dip, Fig Jam, Cranberry Relish, and Red Pepper Jelly are other good options to consider.
Munchies
When designing this grazing board, it was actually REALLY difficult to settle on which โmunchiesโ items I wanted to include!
This category includes things like pickled items, nuts, dried fruits, etc ... and there were just SO many great options that would have worked well with the theme!
In the end, I went with Kalamata Olives, Cornichons, Pepitas (pumpkin seeds), and Dried Apricots as my traditional options.
Other traditional options that would have worked include green olives, black olives, Pecan Halves, Pickled Red Onions, Dark Chocolate, Medjool Dates, Roasted Red Peppers, and Blanched Almonds.
Veering away from tradition, I added some White Chocolate Pretzels, as - in the context of a Halloween charcuterie board - they kind of looked like a pile of bones.
While I went for a more elegant, jewel-toned board, you can have so much fun picking out all kinds of sweet treats to accompany the savoury offerings.
Candy Corn, Candy Eyeballs, Gummy Worms, etc are all fun ideas to include on a Halloween Charcuterie Platter.
Weโre not making a Halloween dessert board, though - so I recommend keeping it to no more than 3 types - or small sections - of Halloween Candy.
Garnish and โOtherโ
While optional, I usually include some sort of garnish, or other items of interest.
Usually, this ends up being some sort of fresh herbs, ideally that go along with some of the other flavours on the board.
In this case, I used a pair of Skeleton Hands Serving Forks, and that was about it.
You can scoop out a mini pumpkin as a dip bowl, have some mini tea lights (consider placement though!)... place a few plastic spiders for a spooky twist... pretty much whatever you think would add the right pops of colour, or be the finishing touch to really cap off your theme.
A little field trip to your favourite craft store is likely to yield all KINDS of inspiration!
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Halloween Charcuterie Supplies
Aside from the actual ingredients youโll be serving to your guests, there are a few other supplies youโll want for your Halloween snack board.
A Charcuterie Tray
Charcuterie Boards can be almost anything, as long as itโs food safe.
The size and shape you get are pretty wide open, and will depend on how many people youโre serving, the amount of space you have to serve it on, etc.
A Large Cutting Board will work for smaller displays, and most party supply and dollar stores have different coloured plastic platters that work really well for mid range charcuterie displays.
Note: You can even make your own - see our Cutting Boards 101 post, and our two cutting board tutorials:Colourful Squares Cutting Board & Log Cabin Cutting Board!
If youโre looking to do a LARGE display, youโre probably going to need to buy something specifically intended as a catering platter.
In terms of colour, I like using a very neutral coloured tray. Sure, going with a seasonal colour can be fun - but it can also distract from the food being served, and/or make it look weird.
Maybe Iโm boring, but 9 times out of 10, Iโm serving my seasonal charcuterie boards on a plain white tray. For Halloween, Black is a nice, neutral alternative.
Dip Bowls, Ramekins
If youโre serving a dip, youโll want some sort of Small Dip Bowl.
Be sure to size up your small bowls ON your tray before actually using them - youโd be surprised how much real estate some bowls can take up!
For smaller servings of spreads or to contain smaller items like nuts, I recommend using small ramekins.
2 oz Ceramic Ramekins work perfectly!
Serving Utensils
Depending on what youโre serving, you may need certain utensils - beyond the aforementioned Skeleton Hand Serving Forks that I used on this board!
If youโre not slicing all of your cheese, have an appropriate Cheese Knife on hand for each un-cut cheese variety.
Have some small spoons on hand for things like sauces and dip - Espresso Spoons are perfectly sized for this..
If youโre serving to a crowd - rather than, say, a small board for 2 - I recommend having several Cocktail Picks, Cocktail Tongs, or even Bamboo Cocktail Forks on hand.
This will help people keep their fingers out of food that others will eventually be eating!
Cheese Markers are little signs you can stick in your cheeses, to let people know what they are.
I generally skip them - just as a matter of aesthetics.
Finally, having small plates and napkins on hand is always a great idea!
How to Make a Halloween Charcuterie Board
Much like with the ingredients, putting together a Halloween charcuterie platter is more of a free form thing, rather than a set of directions that *has* to be followed, and done in the right order.
Hereโs how I do it:
First Step: Place the Larger Items
1. Figure out what your โsolidโ focal points are. This is generally things like sauce ramekins and dips, but could also be a cheese or meat - depending on the presentation
If you are including a wheel of brie, log of goat cheese, some kind of cheese ball, or a pate / terrine of some kind, that would count.
Place those focal points on your charcuterie board, leaving space between. I like to keep colour and texture in mind when placing, not placing things that are too similar next to each other.
Note: If any of your focal points is a bowl of dip, place the bowl - add the dip later!
3. Place your cheeses roughly where youโd like them, spacing them out relative to each other. Iโll usually use space between each meat and cheese.
Fill in the Secondary Items
4. Arrange sections of your starches. I like to keep the types of crackers - and cookies, if using - separate from each other.
5. Fill in your sections of the more โsnackyโ produce, leaving more โgarnishโ produce for a later step. In this example, that means all of the produce - I didnโt use any for garnish.
6. Place sections of your โMunchiesโ items, filling in any larger empty spaces.
Final Touches
7. If you havenโt arranged your meat slices and cheese slices the way you want to yet, do so now. Iโll usually use more meat / cheese / surrounding items to prop slices up, if needed.
8. Fill in any empty spaces with more meat, cheese, produce, or munchies - whatever makes sense for that space on your specific board.
9. Place any of your more โgarnishโ produce, and any other items that may be acting as a pseudo-garnish.
10. Do any last minute fussing you may need to.
11. If you were holding off on adding dips to the bowls, do so just before serving.
12. If youโre adding any fresh herbs as garnish, place them now.
13. Serve and enjoy!
Tips for Charcuterie Success
Because of the different types of food items youโll be using - and the different ways they need to be handled and stored - timing is really important when it comes to serving a Halloween Charcuterie plate.
Here are some things to keep in mind:
Food Safety
1. Make sure your charcuterie tray itself is food safe. Some boards are meant more for display, using woods or finishes that arenโt food safe.
Thatโs not to say you CANโT use them for charcuterie - just be sure to line them with parchment paper, so the food doesnโt directly touch the surface.
2. Observe good food handling hygiene: Wash your hands frequently and/or wear gloves while preparing your charcuterie board. Change gloves / wash hands after touching your face, using the washroom, touching your phone, etc.
Wash all produce, and work with clean equipment.
This is a cumulative time - it includes the amount of time youโre preparing the foods and working on your plate.
So, youโll want to minimize the amount of time your meat products and cheeses are out of the fridge.
I recommend preparing each meat or cheese separately, when possible: Take one from the fridge, slice it up, cover and return it to the fridge.
Keep everything chilled until you start assembling your Halloween board. Assemble it as close to serving time as possible.
If you anticipate the board being out for more than a few hours, make it smaller than needed, and keep rounds of refill items in baggies - in the fridge. Cycle food out as its time expires.
Food Quality
1. Be sure to check expiration dates on things like packaged cheeses and meats, and use them well before the expiry date. When you buy a cut wedge of cheese, it should be used within 2 weeks of purchase - generally speaking.
2. Check all produce for blemishes, mold, etc before using. Use only ripe produce.
3. Donโt let cheeses be exposed to the air for too long before use - whether in the fridge or not. Wrap or bag everything when not in use.
4. Keep cheeses separate when stored. Ideally youโll be serving cheeses in a variety of flavours - when stored together, those flavours can mingle. Not a great thing, in this case!?
Presentation
1. Try to assemble your Halloween charcuterie board as close to the time youโll serve it, as possible. This will prevent flavours from mingling, produce from bleeding, moisture from spreading, etc.
Aside from food safety issues mentioned above, itโll also keep things the proper texture. If you make your board, wrap it, and chill it ... youโre going to end up with soggy crackers.
2. I like to leave dips OUT of the bowls until the last minute. Itโs really easy to accidentally get a hand in the dip, as youโre assembling your board. Get it all assembled - with empty bowls - THEN spoon the dips in.
3. If youโre traveling with your board, itโs best to travel with the ingredients prepared and bagged, but not assembled. Not only will the flavours and textures stay good, you donโt have to risk an assembled board getting jostled in transit.
4. Try to be inclusive, when youโre serving a mixed crowd. If you know that some people are gluten free, leave the crackers off the board altogether, and provide some gluten free cracker options on the side. Minimize cross contamination wherever possible.
More Halloween Ideas
If you're still considering ideas for Halloween recipes and other ideas, be sure to check out my:
3D Halloween Bat Cupcakes
Bacon Wrapped Mummy Meatloaf
Black Velvet Cupcakes
Bloody Eyeball Cupcakes
Bloody Eyeball Halloween Punch
Easy Halloween Bat Cupcakes
Easy Spider Web Cookies
Glazed Halloween Popcorn
Gluten Free Mummy Dogs
Gluten-Free Mummy Jalapeno Poppers
Keto Witch Finger Cookies
Gluten Free Witch Finger Cookies
Halloween Pavlova
3 Different Halloween Shooters
Halloween Spider Web Cupcakes
Homemade Pastry Mummy Dogs
Halloween Brownies
How to Carve a Pumpkin Like a Pro
Jalapeno Popper Mummies
Lychee "Bloody Eyeball" Pancakes
Mummy Pastries
Nightmare Before Christmas Cookies
Spider Halloween Bread Bowl
Elegant Halloween Charcuterie Board
Equipment
- Charcuterie Board
- Ramekins and Dip Bowls
- Cheese Knives, etc
Ingredients
- 3 oz Cured or smoked meats see post for suggestions
- 3 oz Cheese see post for suggestions
- Crackers see post for suggestions
- Produce Sauces, Snack Items, and Garnishes as desired - see post for suggestions.
Instructions
Place the Main Items
- Decide which are your focal point items - wheels or chunks of cheese, sauce ramekins, dip bowls, etc - on the charcuterie tray. In this case, I started with the cheeses, meats, and dip/sauce ramekins.
- Place your meats roughly where youโd like them to go, then place your remaining cheeses. Try to set these major items out such that you'll have relative even sections of colour.
Fill in the Secondary Items
- Arrange sections of your produce and starches - fruit, vegetables, crackers, cookies, bread - if including them on the board. For this Halloween charcuterie board, I placed the black grapes and pepper first, then added carrots, figs, and blood orange slices.
- Place sections of your โMunchiesโ items, filling in any larger empty spaces. This halloween platter involved white chocolate pretzels, pumpkin seeds, cornichons, dried apricots, and olives.
Final Touches
- Arrange your meat and cheese slices more artfully, if desired.
- Fill in any sparsely covered areas with more meat, cheese, produce, etc.
- Add dips to the bowls, if applicable, then garnish as desired. I like these plastic skeleton serving forks.
- Serve and enjoy!
Notes
Nutrition
Thanks for Reading!... and hey, if you love the recipe, please consider leaving a star rating and comment! |
Marie Porter
This Halloween charcuterie spread was a lot of fun to make - I hope you enjoy making it as well!