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"shark coochie" board shark week

"Shark-Coochie" Board

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Description

Make this toothsome "shark coochie" board for a cute and delicious summer appetizer!

Ingredients
  

  • 7 oz cheddar cheese sliced
  • 7 oz Colby Jack cheese sliced
  • 4 oz Provolone cheese sliced
  • 8 Persian cucumbers trimmed and halved lengthwise
  • 1 5.2-oz Gournay cheese
  • 1 small red bell pepper cored and quartered
  • 6 oz salami sliced
  • 1 16-oz brie wheel
  • 2 tbsp strawberry jam
  • 36 oz blueberries

Instructions

  • On a large cheese board, use a fish-shaped cookie cutter to cut each slice into a cheddar fish. Repeat with the Colby Jack. Using a starfish-shaped cookie cutter, cut each slice into a provolone starfish (save the leftover provolone for the brie shark). Make two stacks of the cheddar and Colby fish and space out on the board.
  • Using one tip of the starfish-shaped cookie cutter, cut out ridges along both edges of each cucumber half to resemble seaweed. Lay the cucumbers, cut sides down, along the bottom of the board with the trimmed ends at the bottom. Place one stack of the provolone starfish on top of the cucumber seaweed.
  • Fill a ramekin with Gournay cheese. Use the circle cookie cutter to remove the center of the cheese and fill with about 1/4 cup blueberries. Cut one quarter of the bell pepper into 1-inch-long matchsticks (save the rest for another use). Place four pieces on top of the Gournay to resemble a life preserver. Place the Gournay lifesaver in the upper-right hand corner of the board.
  • Fold each slice of salami in half, then in half again. Tuck the corners of each folded salami into the fold of another to create a 2-inch long chain. Repeat until you have at least four chains. Place the salami chains above the shorter cucumbers to resemble coral.
  • Slice the cold brie in half horizontally, then cut into a rounded triangle shape. Remove the top half of the brie and cut off a 1-inch border. (Pro tip: freeze the brie for about 10 minutes to make it easier to cut!) Cut out a small half-circle towards the flat side of the triangle and spread strawberry jam on the bottom half of the brie. Place the top half on top of the bottom half. Cut the remaining provolone into 1/2-inch triangles and place them inside the half-circle to resemble shark teeth. Slice 12 blueberries in half and line the exposed border of the bottom brie shark with the halved blueberries, cut sides down. Add two blueberry halves cut sides up to resemble shark eyes. Place the brie shark in the upper-left hand corner of the board.
  • ​​Fill in the rest of the board with blueberries to resemble water. Serve with your favorite crackers on the side.
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