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A Halloween charcuterie board with cheddar pumpkins, salami roses, black olives, grapes and candy corn on a dark wooden board

Halloween Charcuterie Board

A festive, no-cook Halloween charcuterie board with orange and black cheeses, cured meats, dark fruit, crackers and a little candy, ready in about 30 minutes.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 430
Ingredients Method Notes

Ingredients
  

Cheese
  • 8 ounces sharp cheddar cheese cubed or cut into pumpkin shapes (225 g)
  • 1 brie round 8 ounces (225 g)
  • 6 ounces pepper Jack or smoked Gouda sliced (170 g)
Meat
  • 6 ounces sliced salami (170 g)
  • 4 ounces prosciutto (115 g)
Fruit and vegetables
  • 2 cups black grapes in small clusters
  • 1 cup blackberries
  • 4 clementines peeled
  • 1 cup dried apricots
  • 1 cup baby carrots
  • 6 mini sweet peppers halved
Crunchy and briny
  • 2 boxes crackers such as rye or black pepper crackers
  • 1 cup pretzel rods or sticks
  • 1 cup pitted black olives a few reserved for spiders
  • 1/2 cup cornichons
Sweets and dips
  • 1/2 cup candy corn
  • 1 cup chocolate-covered pretzels
  • 1/2 cup fig jam or pumpkin butter
  • 1 cup hummus or ranch dip
  • fresh rosemary sprigs for garnish

Method
 

Prep
  1. Take the cheeses out of the fridge 30 minutes before assembling. Cut the cheddar into cubes or pumpkin shapes and slice the pepper Jack.
  2. Wash and dry the grapes and blackberries, peel the clementines and halve the mini peppers.
Assemble
  1. Place 3 small bowls on the board and fill them with the jam, the dip and the olives.
  2. Set the brie near one corner and score a spiderweb pattern into the top with a small knife.
  3. Arrange the cheddar and pepper Jack in two separate areas of the board.
  4. Fold the salami into roses by layering slices over the rim of a small glass, flipping it out onto the board. Drape the prosciutto in loose ribbons.
  5. Fan the crackers in curved lines next to the cheeses.
  6. Fill larger gaps with grapes, blackberries, clementines, apricots, carrots and peppers, grouping them by color.
  7. Fill the small remaining spaces with pretzels, cornichons, candy corn and chocolate pretzels.
  8. Make olive spiders on the brie with half an olive for the body and thin olive slices for legs. Garnish with rosemary and serve within 2 hours.

Notes

Make ahead: Cut the cheese, fold the meat and wash the fruit up to 1 day ahead and store separately in the fridge. Assemble up to 2 hours before serving and add crackers last.
Food safety: Do not leave the board at room temperature for more than 2 hours.
Nutrition is an estimate per serving based on 12 servings and will vary with the exact brands and amounts used.