Recipe courtesy of
Martha Tinkler
for
Food Network Kitchen
Recipe courtesy of
Martha Tinkler
for
Food Network Kitchen
Watch how to make this recipe.
Halloween Charcuterie Board
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- Level: Easy
- Total: 45 min
- Active: 45 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 888
- Total Fat
- 62 g
- Saturated Fat
- 29 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 6 g
- Sugar
- 30 g
- Protein
- 44 g
- Cholesterol
- 161 mg
- Sodium
- 1909 mg
This Halloween charcuterie board (aka “char-booooo-terie" board) is the perfect spooky spread for grown-up party guests and kids alike. In addition to Italian salumi, it’s filled with dark, elegant fruits and olives, ghoulish cheeses, including a balsamic spiderweb Brie, and easy spooky crafts, like white chocolate pretzel “bones.”
- Level: Easy
- Total: 45 min
- Active: 45 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 888
- Total Fat
- 62 g
- Saturated Fat
- 29 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 6 g
- Sugar
- 30 g
- Protein
- 44 g
- Cholesterol
- 161 mg
- Sodium
- 1909 mg
Ingredients
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Directions
Special equipment:
a piping bag, optional- Heat the balsamic glaze and jam in a small saucepan over medium heat, stirring frequently, until the mixture melts together and starts to bubble, about 2 minutes. Transfer to a bowl and set aside to cool to room temperature.
- Line a baking sheet with parchment. Rinse out the saucepan and fill it with about 2 inches of water. Place it back over medium heat. Add the white chocolate and coconut oil to a medium glass bowl and place it over the water, making sure the water doesn’t touch the bowl. Heat, stirring occasionally, until the chocolate has melted completely and the coconut oil is combined, about 5 minutes. Using 2 forks, dip and rotate a pretzel piece in the chocolate mixture until completely coated. Place the pretzel on the parchment-lined baking sheet, then, working quickly, dip 2 yogurt-covered raisins in a little of the chocolate on one side and stick them to one end of the still melty pretzel. Dip 2 more raisins and add them to the other end. Now you have a bone! Repeat this process with the remaining white chocolate, pretzels and raisins. Place the bones in the refrigerator to set for 10 minutes.
- Meanwhile, set the wheel of Brie in the center of a large board or serving platter. Crumble or slice a little of the drunken goat cheese, Sage Derby, Cheddar and soft ash-ripened cheeses and arrange the wedges and pieces around the board with the bresaola, prosciutto and soppressata. Fill in the gaps with the grapes, pomegranate halves, blackberries, figs, walnuts and olives.
- When ready to serve, make little piles of pretzel “bones” around the board. Add the balsamic mixture to a piping bag or ziptop bag and snip a small hole in the bottom corner. Starting from the outside rim of the Brie and moving toward the center, draw 3 circles, decreasing in diameter like a bullseye, with just a dot of the mixture in the center. Using a knife, pull a line from the center dot all the way to the outer rim, creating web-like ridges in the circles. Repeat about every inch around the Brie, creating an itsy-bitsy spider web. Serve immediately with any remaining balsamic mixture on the side.
