Spooky Halloween Cheese Board
1
on Oct 13, 2023
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This season, be the host or hostess with the mostest by making my spooktakular Halloween Cheese Board, complete with homemade jalapeño jelly and adorable cinnamon-sugar buñuelo ghosts! You might think to call this charcuterie, but technically this is char-CUTE-erie at its finest.
Helpful Items for this Halloween Cheese Board
- Ghost cookie cutters or Halloween cookie cutter set
- Edible candy eyeballs
- Writing gel
- Black slate charcuterie board
- Plastic spiders
- Cheesecloth table runner
About This Recipe
Halloween is one of my favorite nights of the year. I love the adorable trick-or-treaters, hosting our masked friends, and feeling the chill of fall in the air. This snack tray is the perfect way to keep all the monsters and mad scientists well fed before their candy-catching adventures because everyone can feed themselves!
Sweet and savory, spooky and silly, my Halloween charcuterie board is filled with moon drop grapes, crisp apples, sweet pears, and tart pomegranates, deliciously creamy cheese, plus a homemade jalapeño jelly and sweet cinnamon-sugar dusted buñuelos shaped like ghosts.
Like all snack trays, you can Frankenstein your way to a perfect assortment of ghoulish meats, enchanted cheeses, and freaky fruits to fit your needs. Complete with my boo-tiful buñuelo ghosts and ghastly green jelly, your guests are sure to gorge themselves!
So bust out your wands and meet me in the kitchen. We’re about to make some magic!
How to Make A Halloween Cheese Board
Make Buñuelo Ghosts
When it comes to your Halloween spread, I recommend making festive and delicious buñuelos. Lucky for you, they’re fang-tastically fun to make! Similar to making these buñuelo ornaments, I made ghosts.
Using cookie cutters or scissors, cut any shape from the tortillas. I went with ghosts, but bats, witch’s hats, or skulls would also be perfectly fun, too.
Combine sugar and cinnamon on a large plate.
Heat enough oil to come halfway up a medium pan. Fry shapes in batches until golden, about 2 minutes each side. Transfer to paper towels to drain.
Transfer to cinnamon-sugar while still warm and toss to coat completely. For added cuteness, I adhered edible candy eyeballs with writing gel, but that is a completely optional step.
Spreads for a Halloween Charcuterie Board
For a touch of variety in both taste and texture, I enjoy incorporating a selection of accompaniments that guests can pair with the offerings on the board. I included Jalapeño Pepper Jelly, but feel free to customize your cheese board with these spreads:
- Jalapeño Pepper Jelly
- Hummus
- Chimichurri Sauce
- Salsa Macha
- Pesto
- Honey
Assemble & Enjoy!
Wash and slice any fruit or veggies into bite sized pieces. Grab a large serving tray or cheese board and assemble all of your Halloween charcuterie into a scream-worthy display. Place in a spot where everyone can serve themselves at will, then pour yourself a tasty glass of Witch’s Brew and watch your costumed critters happily devour it!
FAQs
I opted for simplicity, using blue cheese and cream cheese. However, if you’re in the mood for more cheeses with a Halloween vibe, consider throwing in aged cheddar and gouda or a dark rind pecorino cheese.
To capture the “fall” ambiance, I opted for neutral-colored fruits that align with the season’s vibe. When selecting fruits, consider their colors. I stuck to simplicity with grapes, pears, apples, and kiwi. For an extra touch, you can introduce berries like blueberries and blackberries or incorporate dried fruits such as apricots, figs, and dates.
Feel free to get creative here! Add handwritten signs to tell your guests what they’re eating; cut your cheese to look like gravestones; shape your fruit into freaky faces… the options are endless!
Luckily for you, grocery products have come a long way in the last decade or so. Grab a bag of gluten free tortillas and proceed with the recipe as written!
While I don’t suggest keeping the crackers in the fridge – it’s too humid in there, and they will get stale – you can definitely get a jump on preparations. The jalapeño jelly will keep for up to a month in the fridge, and the buñuelo ghosts can be made and sealed in an airtight bag up to 3 days in advance!
More Festive Halloween Ideas
- Spicy Roasted Pepitas
- Pumpkin Apple Bundt Cake
- Spooky Witch Fingers
- Dracula’s Blood
- La Llorona
- El Diablo
Show me your Boards!
Seeing the spooktacular spreads and snacks you whip up from my tips brings me immense joy! 🎃👻If you make a Halloween charcuterie board inspired by this post, please tag me at @muybuenocooking so I can see and share!
And, If you liked this post, please rate and review.
Halloween Cheese Board
Equipment
Ingredients
- Moon drop grapes
- Pomegranates
- Pears
- Apples
- Sungold kiwis
- Crackers
- Cream cheese
- Blue cheese
- Homemade Jalapeño Jelly
- Buñuelo ghosts
Halloween Buñuelos:
- 4 large flour tortillas
- 1 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 1/4 cup olive oil or vegetable oil
Instructions
- Arrange fruit and cheese on a platter or cutting board.
Halloween Buñuelos:
- Using cookie cutters or scissors, cut any shape from the tortillas.
- Combine sugar and cinnamon on a large plate.
- Heat oil in a medium pan. Fry shapes in batches until golden, about 2 minutes each side. Transfer to paper towels to drain.
- Transfer to cinnamon-sugar while still warm and toss to coat completely.
Notes
- I opted for simplicity, using blue cheese and cream cheese. However, if you’re in the mood for more cheeses with a Halloween vibe, consider throwing in aged cheddar and gouda or a dark rind pecorino cheese.
- To capture the “fall” ambiance, I opted for neutral-colored fruits that align with the season’s vibe. When selecting fruits, consider their colors. I stuck to simplicity with grapes, pears, apples, and kiwi. For an extra touch, you can introduce berries like blueberries and blackberries or incorporate dried fruits such as apricots, figs, and dates.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Jenna Sparks
Originally published: October 2021.
I love it, looks very Delicous and inviting. You are very creative. Mija…..