Planche apéritive d’Halloween

Ingrédients

• Artisan cheese wedge
• Togarashi Chile Spice
• Butternut squash soup
• Bread baguettes
• String cheese
• Thin cut prosciutto
• Salami
• Black olives
• Green grapes
• Organic blue corn chips
• 2 Apples cut into slices
• Mini marshmallows
• Flips Pumpkin Spice covered pretzels
• Maple leaf cookies
• Fig and olive Crisps crackers
• Harmon’s pumpkin spice covered in white chocolate pretzels
• 2 Bananas
• Peanut butter drizzle
• Orange bell pepper
• Ranch

Préparation

1. 1

   --- Creating the "Halloween" Elements ---

2. 2

   Butternut "Spider Web" Soup - I followed this recipe from Health Beet for butternut squash soup and then used sour cream to draw circles in the soup bowl. Then, take a toothpick and draw out the edges on the sour cream to create a spider web. Use an olive to create a spider shape and add that to the soup.

3. 3

   Prosciutto Wrapped "Fingers" - Cut cheese sticks in half. Then wrap them in prosciutto.

4. 4

   Yogurt Covered "Monster" Pretzels - Coat pretzels in melted chocolate or yogurt. While they are still wet, add candy googly eyes.

5. 5

   Peanut Butter "Mummy" Bananas - Remove the banana peel and cut bananas in half. Use peanut butter to drizzle "mummy" wrapping on it and add googly eyes.

6. 6

   "Jack-o-lantern" Bell Pepper and Dip - Wash, cut and clean out the insides of your bell pepper. Then cut out a shape face on the side. Fill with a dip of your choice.

7. 7

   "Eyeball" Olives - Either use filled olives and add a drop of balsamic vinegar on the end or place a candy eye in the end of the olive.

8. 8

   "Vampire Teeth" Apples and Marshmallows - Place mini marshmallows cut to look like teeth in between slices of apple. You can use marshmallow fluff or peanut butter to keep the marshmallows in place.

9. 9

   --- Assembling the board ---

10. 10

    Wash and dry your serving board.

11. 11

    Prepare the items of your Halloween charcuterie board.

12. 12

    Place food items around the board, filling in all the cracks.

13. 13

    Refrigerate until ready to serve.