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Halloween charcuterie board on a round platter with bugs crawling on top of it sitting on a black surface.
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5 from 4 votes

Halloween Charcuterie Board

A fun combination of spooky meats, cheeses, fruits, and crackers to create the ultimate Halloween charcuterie board! This meat and cheese board is quick and easy to assemble, and absolutely perfect for your Halloween party.
Prep Time16 minutes
Total Time16 minutes
Course: Appetizer
Cuisine: American
Keyword: meat and cheese platter
Servings: 16 People
Calories: 278kcal
Author: Kelly Anthony

Ingredients

  • 4 ounce wedge of brie
  • 2 tablespooons cherry, raspberry, or strawberry jam
  • 4 ounces Cheddar Cheese, sliced
  • 4 ounces Sartori BellaVitano Cheese With Merlot, cubed
  • 3 tablespoons dijon mustard (optional)
  • 3 tablespoons whole grain mustard (optional)
  • ½ package (7 ounces) Little Smokies or other cured meat (see cooking directions in notes if using Little Smokies)
  • 4 ounces sliced salami
  • 4 ounces prosciutto
  • ½ package (2.5 ounces) water crackers
  • ½ package (2.5 ounces) wheat crackers
  • ½ package (2.5 ounces) fig crackers
  • 1 cup Cajun-flavored sesame sticks
  • 2 cups black and red grapes, mixed
  • 1 cup dried apricots
  • ½ cup dried cherries

Instructions

  • Have ready a large, round or rectangular serving board or cutting board.
  • Place the brie on a small plate and surround it with dried cherries. Place the jam directly in the center. Then, place a cheese knife sticking out of the center of the jam.
  • Place the sliced cheddar and merlot cheese on opposite diagonals of the board across from the brie.
  • Add the mustards to a small condiment bowl and mix. Place on the board and surround by Little Smokies (if using).
  • Then, add in the remaining elements as you'd like, fanning out both the crackers and sausage. Serve and enjoy!

Notes

Dead Man's Fingers (Little Smokies Halloween Fingers)

  • ½ package (about 7 ounces) beef or turkey Little Smokie Sausages
  •   1 tablespoon avocado or canola oil
  1. Preheat the oven to 350° and have ready a rimmed baking sheet, lined with aluminum foil. Pat the sausages dry with paper towels. Using a paring knife, shave about a ½" worth of sausage away. This forms the fingernail.
  2. Then, cut three slits on the opposite end to create the knuckle creases.
  3. Transfer the sausage to the prepared baking sheet, drizzle with canola oil and toss to coat.
  4. Spread apart on the baking sheet and bake for 10-12 minutes.

Nutrition

Calories: 278kcal | Carbohydrates: 23g | Protein: 10g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 629mg | Potassium: 226mg | Fiber: 2g | Sugar: 11g | Vitamin A: 628IU | Vitamin C: 1mg | Calcium: 153mg | Iron: 1mg