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–+ servings

Spooky Halloween Charcuterie

The Starving Chef
A spooky charcuterie spread perfect for Halloween!
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Prep Time 1 hour 30 minutes
Assemble Time 2 hours
Total Time 3 hours 30 minutes
Course Charcuterie
Cuisine Finger Food, Halloween
Servings 10

Equipment

Ingredients
  

FOR SEVERED ARM:

  • 16 oz cream cheese room temperature
  • 1 tablespoon garlic powder
  • 2 tablespoons fresh chives
  • 1 package prosciutto
  • 1 full link chorizo 1-3ft long
  • 5 Lit'l Smokies for knuckes
  • 2 beef jerky sticks for fingers

FOR BLOODY BRIE:

  • 1 wheel brie
  • 15 raspberries
  • ½ cup sugar
  • ⅓ cup apple cider

FOR DEVIL EYES:

  • 12 pickled peppadew peppers
  • 12 mozzarella pearls / bocconcini
  • 10 basil leaves juilenned
  • 12 capers

Instructions
 

FOR SERVERED ARM:

  • Bring cream cheese to room temperature. If it is cold, it will be hard to work with. Mix in the garlic powder and chives.
  • Spread about half of the cream cheese onto a surface lined with plastic wrap. Place the chorizo link in the center and cover the top and sides with cream cheese.
  • Create a 'palm' on one end and use the lit'l smokies to make the metacarpal bones in the center of the hand. Cover with cream cheese. The ends of the lit'l smokies will make the knuckles. Chill for one hour.
  • Cut the beef jerky into finger lengths. Bend the jerky fingers so they snap but don't break all the way. This will help make the fingers maliable.
  • Wrap the jerky fingers in prosciutto then extend the prosciutto down long the cream cheese arm to make it appear as though the muscles are exposed. Wrap and chill at least one hour. Enjoy with an assortment of crackers and vegetables.

FOR BLOODY BRIE:

  • Combine all ingredients except brie wheel in a skillet over medium high heat. Stir and mash until the raspberries are broken up and a sauce begins to form. The mixture will begin to foam as it cooks.
  • Continue simmering, stirring every few minutes, until the foam has gone away and you are left with a thick, sticky sauce. Remove the sauce from the heat and allow to cool completely.
  • Preheat the oven to 350 F. Remove the top rind of the the brie and pour the raspberry sauce over the top. Bake for 5-8 minutes, until the brie is melted and the sauce is just starting to bubble. Serve warm with chips and veggies!

FOR DEVIL EYES:

  • Tear the basil into pieces. Place a piece of basil into the center of the pepper and then press a mozzarella pearl into the pepper. Cut a slit into the exposed side of the pepper and press 1-2 capers into the slit. Use a toothpick to hold the pieces in place. Chill until ready to serve.

Video

Keyword cheese, cheese board, Halloween
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