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Spooky Halloween Charcuterie Board with Candy Corn and Cheese Ghosts

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A no-cook Halloween charcuterie board featuring adorable cream cheese ghosts, candy corn, and a mix of savory and sweet elements. Perfect for parties, it’s kid-friendly, customizable, and visually stunning.

Ingredients

Scale
  • 8 ounces block cream cheese, cold
  • 1 cup shredded mozzarella
  • 1/4 cup grated Parmesan
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • Black sesame seeds or poppy seeds (for ghost faces)
  • 8 ounces sharp cheddar cheese, sliced into triangles or cubes
  • 6 ounces salami or pepperoni slices
  • 4 ounces prosciutto, torn into ribbons
  • 1 cup mixed olives (green and black)
  • 1/2 cup cornichons or pickled gherkins
  • 1/2 cup roasted almonds or Marcona almonds
  • 1 cup candy corn (classic autumn mix or harvest blend)
  • 1/2 cup candy pumpkins
  • 1/2 cup dark chocolate-covered pretzels
  • 1/4 cup dried cranberries or cherries
  • 1 box water crackers or buttery rounds
  • 1 bag pretzel sticks or mini pretzels
  • Fresh rosemary sprigs (for garnish)
  • Fresh figs or grapes (optional)

Instructions

  1. Make the cheese ghost mixture: In a medium bowl, combine cold cream cheese, shredded mozzarella, grated Parmesan, garlic powder, and black pepper. Mix with a rubber spatula until evenly incorporated. If too soft, refrigerate for 10 minutes.
  2. Shape the ghosts: Line a small baking sheet with parchment paper. Press the cheese mixture into an even layer about 1/2-inch thick. Use a ghost cookie cutter to cut out shapes, pressing firmly. Place each ghost on the parchment. Gather scraps, re-press, and cut more until all mixture is used.
  3. Add ghost faces: Using a toothpick or small knife, gently press two black sesame seeds for eyes and three seeds in a row for a mouth. For a friendlier ghost, make a smile; for a scarier one, a straight line or ‘O’ shape.
  4. Chill the ghosts: Refrigerate for at least 30 minutes, or up to 24 hours. For a quick chill, freeze for 15 minutes.
  5. Prepare savory elements: Slice cheddar into triangles or cubes. Fold salami into quarters or roll into cones. Tear prosciutto into ribbons. Place olives and cornichons in small bowls.
  6. Prepare sweet elements: Sort candy corn and candy pumpkins. Break large pretzel pieces. Fluff dried cranberries.
  7. Arrange the board: Place small bowls of olives, pickles, and candies at corners. Arrange crackers and pretzels in clusters. Place cheddar, salami, and prosciutto in separate sections, leaving room for ghosts.
  8. Place the ghosts: Remove ghosts from fridge. Gently lift and arrange them in a line or scattered across the board, near the center for visual impact.
  9. Fill in gaps: Sprinkle candy corn and candy pumpkins in empty spaces. Tuck dried cranberries and almonds. Add fresh figs or grapes if using. Lay rosemary sprigs along edges.
  10. Final touch: Step back and fill any bare spots with extra crackers or candy. The board should look abundant but not crowded.

Notes

Use full-fat cream cheese for the ghosts; low-fat gets too soft. If you don’t have a ghost cookie cutter, shape the cheese mixture into small ovals and press a knife to make a ghost-like shape. Keep the ghosts in the middle third of the board to prevent them from being knocked off. For best flavor, let the board sit at room temperature for 20 minutes before serving.

Nutrition

Keywords: Halloween charcuterie board, cheese ghosts, candy corn, spooky appetizer, no-cook recipe, party platter

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