Spooky Charcuterie Board
This Spooky Charcuterie Board is the ultimate Halloween party centerpiece—complete with monster brownies, cheese broomsticks, a gummy worm “cauldron dip,” and a brie face that stares back at you (in the cutest way). It’s easy to assemble in under 40 minutes, totally customizable with your favorite snacks, and perfect for both kids and adults. A creepy-cute snack spread that’s as fun to make as it is to eat!
Servings: 8
Ingredients
Cheese & dairy
- 1 small wheel brie 4–5 in
- 6 slices Swiss cheese for brooms
- 1 cup cheddar cubes
- 1 cup white cheese cubes Monterey Jack/Swiss
Charcuterie
- 12 –16 salami slices
- 4 prosciutto slices roll with cheese, optional
Crackers & snacks
- 30 –40 round crackers
- 12 –16 pretzel sticks
- 1 small handful caramel corn optional
Fruits & veg
- 2 cups green grapes
- 1 –1½ cups blackberries
- 1 –1½ cups raspberries
- 2 clementines peeled and segmented
- 1 ripe pear sliced
- 3 mini sweet peppers
Pickles & extras
- 1 cup cornichons mini pickles
- 1 cup green olives pimento-stuffed
- 1 cup pistachios
- 2 Tbsp pepitas pumpkin seeds, for sprinkling
- Fresh chives 12 long strands
- 2 rosemary sprigs garnish
Monster brownies
- 6 brownie squares
- ½ cup black frosting or chocolate frosting tinted black
- 6 large candy eyeballs
“Cauldron dirt” dip
- ½ cup chocolate pudding or ganache
- 2 chocolate sandwich cookies
- 4 –6 sour gummy worms
For the brie face
- 2 large candy eyeballs
Instructions
Directions
- Melt black candy melts. Transfer to a piping bag and cut a small hole in the end.
- Decorate monster brownies: Pipe “stitches” and squiggles on 6 brownie squares. Press one candy eyeball onto each. Set aside.
- Prep broom parts: Cut the swiss into thirds - about 1 inch sections. Cut fringe along one long edge of every rectangle. Rinse and pat dry 12 long chives.
- Crush cookies: Pulse sandwich cookies in a food processor to fine crumbs.
- Assemble the cauldron: Spoon pudding/ganache into a mini cauldron or ramekin. Top with cookie “dirt” and tuck in gummy worms so they drape over the rim.
- Make cheese broomsticks: Wrap a fringed cheese rectangle around the end of a pretzel stick (fringe pointing down). Tie gently with a chive to secure. Repeat to make ~12 brooms.
- Start the board: Place the brie wheel in the center of a large board or slate. Add two candy eyeballs to create a face. Fan a small stack of crackers nearby. Set brownies and a few cheese brooms on the board.
- Build around the brie: Add mini peppers, white cheese cubes, more crackers, ruffled/folded salami, blackberries, and cheddar cubes. Keep items in tight clusters and vary colors for contrast.
Fill and finish:
- Add olives, pistachios, pepitas, raspberries, prosciutto rolls, clementine segments, and grape clusters.
- Tuck in remaining brooms and place the cauldron “dirt” dip on the side.
- Add pear slices, cornichons (in a bowl, if desired), chocolate wafers, and rosemary sprigs for garnish.
- Adjust placement so every section has a mix of sweet/savory and bright/dark colors.
- Serve: Let brie sit at room temperature 20–30 minutes before serving for best texture.
Notes
Storage
Brie, meats, cut cheeses & fruit: Cover and refrigerate up to 2–3 days.
Brownies: Store airtight at room temp up to 3 days (or refrigerate up to 5).
Cauldron dip: Cover and refrigerate up to 2 days; add gummy worms just before serving.
Cheese brooms: Best the day made; refrigerate up to 24 hours (add pretzels just before serving so they stay crisp).
Crackers/nuts: Keep separate in airtight containers at room temperature.
Brie, meats, cut cheeses & fruit: Cover and refrigerate up to 2–3 days.
Brownies: Store airtight at room temp up to 3 days (or refrigerate up to 5).
Cauldron dip: Cover and refrigerate up to 2 days; add gummy worms just before serving.
Cheese brooms: Best the day made; refrigerate up to 24 hours (add pretzels just before serving so they stay crisp).
Crackers/nuts: Keep separate in airtight containers at room temperature.
