This post is in partnership with Kroger.

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.

Halloween Cheese Board filled with fresh fall fruits, crackers, and cheese

When it comes to hosting a frightfully delightful party this fall, my friends at Kroger are here to help. From the freshest selection of produce and cheese to all the pantry staples, baking goods, Halloween candy, and everything else you could possibly need for feeding an entire coven, Kroger has you covered.

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!

Kroger crackers, fresh fruit, cheese on a slate board ready to be decorated into a cheese board

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.

close up of bunuelo ghosts with candy eye balls surrounded by cheese and fresh fruit

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! Oh, and just a reminder: you can get everything you need for this spell-binding spread from your local Kroger store.

So bust out your wands and meet me in the kitchen. We’re about to make some magic!

cinnamon and sugar coated fried flour tortillas shaped as ghosts and smothered with cream cheese and jalapeno jelly

How to Make A Halloween Snack Tray

1 – Make Buñuelos 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.

black plate with flour tortilla bunuello ghosts sugar and oil and cinnamon

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.

cinnamon sugar coated fried bunuelo ghosts on a black 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.

cinnamon sugar coated fried bunuelo ghosts on a black plate with cinnamon sticks on the side

2 – Make Spicy Pepper Jelly

Place chopped chile peppers, bell pepper, and apple into food processor or blender. Pulse for 1-2 minutes until ingredients are very finely diced.

fresh peppers, vinegar and sugar on a white background with pumpkin and an apple

Place pepper mixture, vinegar, and sugar into a cauldron, er, I mean stock pot. Bring to a boil over medium heat. Continue cooking for about 15 minutes stirring occasionally, cackling to yourself about your evil genius.

jalapeno jelly in a blue dutch oven

Once thickened, remove from heat. Place jelly into glass jars and let cool at room temperature. Store in the refrigerator for up to one month.

jalapeno jelly in a jelly jar with a wooden spoon

3 – Assemble & Enjoy!

Wash and slice any fruit or veggies into bite sized pieces. Grab a large serving tray 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!

ghost cracker slathered with cheese and jelly

FAQs

How should I style my Halloween snack tray?

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! I purchased Halloween décor from Kroger to help me round out my tablescape: a mini skeleton, plastic spider rings, mini pumpkins, and artificial fall leaves all lend their creepy charm.

What if I’m gluten free?

Luckily for you, grocery products have come a long way in the last decade or so. Grab a bag of gluten free tortillas from Kroger and proceed with the recipe as written!

Can I make this cheese plate ahead of time?

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

If you tried making my Spooktacular Halloween Cheese Board, please be sure to rate and review it below. I’d also love to see all of your creepy creations, so be sure to tag me on your Instagram posts!

Halloween Cheese Board

5 (1 rating)
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.
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Ingredients

  • Moon drop grapes
  • Pomegranates
  • Pears
  • Apples
  • Sungold kiwis
  • Crackers
  • Cream cheese
  • Blue cheese
  • Homemade jalapeno jelly 
  • Buñuelo ghosts

Halloween Buñuelos:

Jalapeno Jelly:

  • 6 jalapeños, roughly chopped
  • 1 bell pepper, roughly chopped
  • 2 fresno chile peppers (optional) , roughly chopped
  • 1 green apple, cored and cut into chunks
  • 1/2 cup vinegar
  • 1 cup sugar

Instructions 

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.

Jalapeno Jelly:

  • Place chopped chile peppers, bell pepper, and apple into food processor or blender. Pulse for 1-2 minutes until ingredients are very finely diced.
  • Place mixture, vinegar, and sugar into stock pot. Bring to a boil over medium heat. Continue cooking for about 15 minutes stirring occasionally.
  • Once thickened, remove from heat. Place jelly into glass jars and let cool at room temperature. Then store in refrigerator for up to one month.
Author: Yvette Marquez

Photography by Jenna Sparks