Skeleton Meat Platter

For meat lovers and the not-so-faint-of heart: This edible skeleton will likely bring a ghoulish chuckle from your guests.
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  • Level: Easy
  • Total: 1 hr (includes chilling time)
  • Active: 40 min
  • Yield: 12 to 14 servings
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Ingredients

Skeleton Head:

4 strips thick-cut bacon, chopped

Three 8-ounce packages cream cheese, at room temperature

One 8-ounce bag shredded Cheddar

4 scallions, thinly sliced

Kosher salt and freshly ground black pepper

8 ounces thinly sliced prosciutto

1 pimento-stuffed green olive, cut in half widthwise

Skeleton Body:

1 medium red bell pepper, stem removed

2 pounds coiled hot Italian sausage

1 full rack cooked ribs, cut in half (about 13 ribs)

2 pounds cooked pulled pork (from two 1-pound packages)

Sliced baguette and assorted crackers, for serving

Directions

  1. For the skeleton head: Cook the bacon in a medium nonstick skillet over medium-high heat until golden and crispy, 7 to 8 minutes. Use a slotted spoon to transfer to a paper towel-lined plate; set aside.
  2. In a large bowl, combine the cream cheese, Cheddar, scallions, bacon, some salt and a few grinds of pepper and mix until fully incorporated.
  3. On a piece of parchment, mold the cheese mixture with your hands into the shape of a skull, then wrap the head in the prosciutto. Make 2 divots for the eyes and place the olive halves in the divots. Pinch the middle of the face together to make a nose and create an indent below the nose to make a mouth. Refrigerate until firm, about 20 minutes.
  4. For the skeleton body: Prepare a grill or grill pan for medium-high heat.
  5. Grill the pepper whole, rotating occasionally, until charred on all sides and slightly soft, about 10 minutes. Cut the pepper from stem end to bottom on one side to create one long piece of pepper. Grill the sausage coil in one piece, flipping halfway through, until opaque and completely cooked through, 10 to 12 minutes.
  6. To assemble: Position the skeleton cheese head at the top of a board or platter. Place the red pepper directly underneath the head and fold it slightly to create a heart. Align the baby back rib racks around the heart, one on each side, with the bony parts facing up to resemble a rib cage. Position the sausage coil under the rib cage to resemble intestines.
  7. Fill the space around the intestines, heart and rib cage with the pulled pork, tucking it under as needed. Refrigerate until ready to serve.
  8. Serve with sliced baguette and assorted crackers.