Skeleton Charcuterie Board

Make this skeleton charcuterie board for a halloween scare-cuterie surprise!

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

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.

Tried this recipe?Rate & Review!