Halloween Charcuterie Board
Add a fun, spooky touch to your festivities with this Halloween Charcuterie Board! Two adorable Boursin cheese pumpkins steal the show, surrounded by an assortment of cheeses, cured meats, fruit, crackers, and Halloween sweets. It's easy to assemble and it will make a big impression at your Halloween gathering!
Equipment
Ingredients
Boursin Pumpkins
- 2 (5.2-ounce) packages Boursin cheese any flavor
- ½ cup finely shredded sharp cheddar for coating one pumpkin
- ½ cup finely shredded white cheddar or Monterey Jack cheese for coating one pumpkin
- 2 bell pepper stems short pretzel sticks can be substituted
Additional Cheese
- 1 small wedge aged Gouda
- 4 to 6 ounces Havarti or another firm pale cheese, sliced and fanned
Meats
- 3 to 4 ounces salami sliced
- 3 to 4 ounces prosciutto sliced
Fruit
- ½ pound purple or black grapes
- 6 ounces blackberries
- 3 to 4 fresh figs halved or quartered
Briny + Crunchy
- ½ cup pitted Castelvetrano olives in a small bowl
- ½ cup roasted salted almonds
- Assorted crackers 2 to 3 varieties, about 4 to 6 ounces total
Halloween Sweets
- ½ cup Reese's Pieces
- 2 to 3 ounces Dark chocolate squares or chunks
- 1 to 2 cups Caramel popcorn
Instructions
How to Make Boursin Pumpkins
- Shape the Boursin: Unwrap one package of cold Boursin. With clean hands, gently shape it into a smooth ball. Press the bottom of the ball gently against your work surface to create a flat base. Repeat with the second package.
- Coat the pumpkins: Place the finely shredded sharp cheddar on one plate or in a shallow bowl and the finely shredded white cheddar or Monterey Jack on another. Roll one Boursin ball in the cheddar and the second in the white cheese, gently pressing the cheese onto the surface until each pumpkin is evenly coated. Press on a little additional cheese anywhere the Boursin shows through.
- Wrap the pumpkins: Place each coated cheese ball in the center of a generous piece of plastic wrap. Bring the plastic wrap up and around the cheese ball and wrap it snugly. Don't intentionally flatten the cheese balls. Wrapping and tying them will naturally create the slightly squat pumpkin shape.
- Tie: Cut a long piece of kitchen twine for each pumpkin, about 3 to 4 feet long.
- Place the center of the twine underneath one wrapped cheese ball, with the ends extending up opposite sides. Bring the ends together over the top and cross them.
- Turn the cheese ball and bring the twine down the opposite sides and underneath, crossing the twine again on the bottom. Continue turning the cheese ball and wrapping the twine around it at different angles until you've divided it into 6 sections, similar to tying ribbon around a package several times.
- Keep the twine snug enough to create visible indentations, but don't pull so tightly that it cuts deeply into the cheese. Tie the ends securely. Repeat with the second cheese ball.
- Chill: Refrigerate the wrapped and tied pumpkins for at least 1 hour, or until firm. They can also be prepared several hours in advance or refrigerated overnight.
- Finish: Use kitchen scissors to carefully snip the twine and remove it. Gently peel away the plastic wrap, taking care not to disturb the coating. If any shredded cheese sticks to the plastic wrap or leave a bare spot, gently press a little additional onto the area. Gently press a clean bell pepper stem into the center of each pumpkin. Short pieces of pretzel rod can be substituted.
Assemble the Charcuterie Board
- Start with the two Boursin pumpkins and any small bowls, then arrange the cheeses, meats, fruit, crackers, olives, nuts, and sweets around them in clusters. Try to distribute the colors and textures throughout the board and fill in smaller gaps with items like almonds, Reese’s Pieces, and caramel popcorn. The finished board should look festive, but still like an appetizing charcuterie board.
- Add the Char "BOO" terie sign, if using.
- Add the skulls, spiders, skeleton hands, and wispy webbing last, tucking them in where they fit.
Notes
Chilling time for the Boursin Pumpkins is not included in the total time. I recommend making them a day in advance to save time on party day.