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When it comes to scare-cuterie, it doesn’t get much more spooktacular than this skeleton charcuterie board. This halloween, whether you’re hosting or ghosting, whip up this adorable halloween snack. You’ll use sliced manchego and blueberry jam-filled brie to make the skeleton, then fill it with salami innards! And no board is complete without some produce and accouterments–feel free to tailor them to your tastes!
Looking for more Halloween ideas? Try my Witch Fingers, Mummy Baked Brie, Halloween Cheese Board, Halloween Muffin Tin Board, Halloween Candy Board, and Pumpkin Shaped Cheese Ball.
For additional autumnal ideas, check out my Puff Pastry Pumpkin Brie, Fall Harvest Salad, Elevated Fall Cheese Board, Fall Burrata Board, Fall Dessert Board, Whipped Burrata Dip, Thanksgiving Turkey Board, and Thanksgiving Snack Board.
Charcuterie Skeleton Ingredients
- 1 (13-ounce) brie wheel
- 2 ounces blueberry jam
- 4 yogurt covered pretzels
- 1 string cheese
- 16 ounces young manchego, sliced into triangles
- 12 ounces Columbus Meats Italian Dry Salame
- 1 (12.5-ounce) package Columbus Meats Charcuterie Tasting Board (I used the Calabrese Salame, Castelvetrano olives, chocolate covered cranberries, and crackers)
- 10 ounces mild cheddar, cubed
- 30 ounces dark purple grapes
- 8 dried orange slices
How to Make a Skeleton Charcuterie Board
- Chill brie in the freezer for 15-20 minutes.
- For the brie skull, cut wedges out of the sides of the bottom third of the cheese (to make a mushroom-like shape), then round the edges at the top to create a skull. Slice of the top ½-inch of brie, and set aside. Spread the jam on the bottom piece of brie. With a paring knife, cut out a rectangle for the mouth, a triangle for the nose, and circles both of the eyes. (Pro tip: You could also use a small cookie cutter for the eyes.) Place the top of the brie on the jam-covered brie. Cut one slice of the manchego into 5 small squares and add to the rectangular mouth as teeth.
- Place the brie skull on a board, then add the yogurt covered pretzels under the brie skull to create a neck. Place the string cheese below the pretzels to make the sternum. Add the manchego in two rows on either side of the string cheese, alternating direction of triangles, to create the rib cage.
- Fold the salame into quarters and add between the manchego ribs and string cheese sternum.
- Add the olives and chocolate covered cranberries to two separate small ramekins, then place on the board. Add the calabrese around the edges of the board. Fill in any remaining spaces with the grapes and cheddar, then garnish with the dried orange slices.
How to Make a Charcuterie Skeleton Video
Other Scare-Cuterie Board FIllings
If you plan on tailoring this board to your tastes, try some of these autumnal favorites:
Produce
- Sliced apples
- Pomegranate seeds
- Figs
Brie Filling
- Honey
- Pepper jam
- Fig Jam
- Apple butter
- Pumpkin Butter
Accouterments
- Dark chocolate covered almonds
- Pistachios
- Roasted pumpkin seeds
- Dried cranberries
Show Me Your Halloween Boards
I hope this post inspires you to make this Skeleton Charcuterie Board or get creative with another fun Halloween Spread. Nothing makes me happier than seeing the snacks and apps you create from my tips. If you make something inspired by this post, please tag me at @ainttooproudtomeg so I can see and share!
And, If you liked this recipe, please rate and review.
Skeleton Charcuterie Board
Description
Ingredients
- 1 (13-oz) brie wheel
- 2 oz blueberry jam
- 4 yogurt covered pretzels
- 1 string cheese
- 16 oz young manchego sliced into triangles
- 12 oz Columbus Meats Italian Dry Salame
- 1 (12.5-oz) package Columbus Meats Charcuterie Tasting Board (Calabrese Salame, Castelvetrano olives, chocolate covered cranberries, and crackers)
- 10 oz mild cheddar cubed
- 30 oz dark purple grapes
- 8 dried orange slices
Instructions
- Chill brie in the freezer for 15-20 minutes.
- For the brie skull, cut wedges out of the sides of the bottom third of the cheese (to make a mushroom-like shape), then round the edges at the top to create a skull. Slice of the top ½-inch of brie, and set aside. Spread the jam on the bottom piece of brie. With a paring knife, cut out a rectangle for the mouth, a triangle for the nose, and circles both of the eyes. (Pro tip: You could also use a small cookie cutter for the eyes.) Place the top of the brie on the jam-covered brie. Cut one slice of the manchego into 5 small squares and add to the rectangular mouth as teeth.
- Place the brie skull on a board, then add the yogurt covered pretzels under the brie skull to create a neck. Place the string cheese below the pretzels to make the sternum. Add the manchego in two rows on either side of the string cheese, alternating direction of triangles, to create the rib cage.
- Fold the salame into quarters and add between the manchego ribs and string cheese sternum.
- Add the olives and chocolate covered cranberries to twp separate small ramekins, then place on the board. Add the calabrese around the edges of the board. Fill in any remaining spaces with the grapes and cheddar, then garnish with the dried orange slices.
