Suffice to say, I was having trouble getting hyped for Halloweenuntil scary charcuterie boards crossed my path.
After getting over my initial scary clown reaction, I was inspired.
There might be hope for Halloween as a food holiday.
At the very least, it can be a substantial-snack holiday.
The key is tohave one big, central spooky item.
The other pattern I noticed is that you should probablyuse brie cheese to make that central item.
I recommend opting for double cream brie; triple can get a little oozy once cut.
Just make it weird when you see the opportunity.
Start with your big statement piece: the brie cheese tombstone.
Slice two straight sides, preserving the natural curve of the wheel for the top.
Slice a straight bottom and youve got a good looking grave marker.
Use a spoon to drop blobs along the cheese board.
Use a chopping motion to spike it like grass.
Arrange the statement pieces
Place the brie up against some grassy cream cheese.
Stick short crackers or thick-cut pepperoni halves into the grass to represent other graves.
Add the cheese ghosts.
Finish the tombstone
Use a red jam to write RIP on the big brie gravestone.
I used a toothpick to make it look more gory.
Halloween foods are immune to logic, so adding bloody writing makes perfect sense here.
Never forget, its primary purpose is as a meat and cheese board.
Add rows of sliced cheese, a pile of crackers, folded chorizo, and some dips.
