Photo: Lunds & Byerlys
The beauty of charcuterie boards is how personalized they can be, and this one adds a spooky Halloween vibe. The full list of ingredients is below, but feel free to swap elements based on your tastes and preferences. Let your creativity shine!
Halloween Char-boo-terie Board
- 4 oz. Somerdale Wensleydale cheese with cranberries
- 4 oz. cheddar, crumbled
- 4 oz. goat cheese
- 4 oz. Rembrandt 12-month aged Gouda cheese, thinly sliced
- 2 oz. blue cheese
- 4 oz. prosciutto, sliced
- 2 ½ oz. classic dry salami, thinly sliced
- 2 ½ oz. Italian dry salami, sliced
- variety of crackers and crisps
- 1 black plum, thinly sliced
- 1 Bosc pear, thinly sliced
- 10 vine-on cherry tomatoes
- ¼ cup raw pepitas
- ¼ cup marinated baby beets
- ¼ cup blackberries
- ¼ cup garlic cloves, roasted
- ¼ cup sun-dried tomatoes
- ¼ cup black olives
- 1 Tbsp. pear-jalapeño pepper jam
- 1.8 oz. Lunds & Byerlys Amber Honey jar
- fresh rosemary sprigs, for garnish
- 1 bar Choco Lake Kunafa Pistachio Dubai Milk Chocolate Bar, broken into pieces
- 6 Lunds & Byerly’s Chocolate
- Sea Salt Caramels
Select a large serving tray and 2 to 3 spooky decorations. Pick a few small plates and bowls, if desired, or place all charcuterie items directly onto the serving tray. Select 3 to 5 cheeses; the goal is to have a variety of hard and soft cheeses with various Halloween-themed colors like orange, white and black. Slice, cube or crumble cheeses; space them evenly around the tray. Fold and fan selected meats to create ribbons; arrange them between the cheeses. Place the vegetables, small bowl of jam and honey jar in the spaces between the cheese and charcuterie. Fill in the gaps with groupings of vegetables, sliced fruit, berries and candy, separating like colors for visual interest.
Katie Tomsche is the content manager for Lunds & Byerlys. Taste more at lundsandbyerlys.com.
