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Easy Halloween Charcuterie Board with Candy Corn & Cheese Ghosts

Halloween charcuterie board - featured image
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A fun and festive Halloween charcuterie board featuring adorable cheese ghosts, sweet candy corn, fresh fruit, and savory meats. Perfect for parties, movie nights, or a simple October treat that comes together in under 30 minutes.

Ingredients

Scale
  • 8 ounces mozzarella cheese block (firm, not fresh mozzarella balls)
  • 4 ounces cream cheese, softened
  • 1 cup candy corn (preferably Brach’s)
  • 1/2 cup candy pumpkins (optional)
  • 1 box (about 8 ounces) crackers (buttery Ritz or whole wheat water crackers)
  • 1 small baguette, sliced into thin rounds and lightly toasted (optional)
  • 1 cup red grapes, washed and left in small clusters
  • 1 cup apple slices, tossed with lemon juice to prevent browning
  • 1/2 cup baby carrots
  • 1/2 cup blackberries or blueberries
  • 4 ounces prosciutto or salami, rolled into roses or ribbons
  • 4 ounces pepperoni slices
  • 2 tablespoons black sesame seeds or poppy seeds (for ghost eyes)
  • Fresh rosemary sprigs or thyme (for decoration)
  • Edible glitter or Halloween sprinkles (optional)

Instructions

  1. Prep the Cheese Ghosts: Pat the mozzarella block dry with paper towels. Slice into slabs about 1/4 inch thick. Use a ghost-shaped cookie cutter to cut out ghosts (about 12-15 from 8 ounces). Place on a plate and refrigerate. Soften cream cheese at room temperature for 15 minutes, then spoon into a small bowl.
  2. Make the Ghost Faces: Using a toothpick or fingertip, gently press two black sesame seeds or poppy seeds into each cheese ghost for eyes. Optionally add a third seed below for a mouth. Do not press too hard.
  3. Prepare the Fruits and Veggies: Wash grapes and leave in small clusters. Slice apples and toss with lemon juice. Leave baby carrots whole. Arrange blackberries on a paper towel to absorb moisture.
  4. Roll the Meats: For prosciutto, lay each slice flat, roll into a loose cylinder, then twist into a rose shape. For salami or pepperoni, fold slices in half, then in half again to form fans. Set aside.
  5. Arrange the Board: Place small bowls of candy corn and candy pumpkins on the board. Arrange cheese ghosts in a cluster, placing a small dollop of cream cheese under each to stand them up. Add crackers and baguette slices in several spots. Fill gaps with fruit clusters, meat roses, and baby carrots. Tuck fresh rosemary sprigs here and there. Sprinkle edible glitter if desired.
  6. Final Touches: Step back and check for balance. Fill empty spots with extra grapes or candy corn. Aim for an abundant but not crowded look.
  7. Serve Immediately or Refrigerate: Best served within an hour of assembly. To make ahead, prep components separately and assemble just before serving. Cheese ghosts can be made a day in advance and stored in an airtight container in the fridge; add seed eyes right before serving.

Notes

Keep mozzarella cold for clean cuts. Use a sharp cookie cutter dipped in cold water between cuts to prevent sticking. Don’t overthink the arrangement—imperfection adds charm. Make extra ghosts as kids may eat them before serving. Assemble no more than an hour before serving to keep crackers crisp and fruit fresh.

Nutrition

Keywords: Halloween charcuterie board, cheese ghosts, candy corn, Halloween appetizer, easy Halloween snack, spooky board, party platter

Find it online: https://evabake.com/easy-halloween-charcuterie-board-with-candy-corn-and-cheese-ghosts/