Halloween charcuterie board (vegan skeleton edition)
Treat your friends this Halloween to a spooky charcuterie board! Loaded with savory vegan pepperoni, warmed fougasse with skull butter for slathering, vegan cheese, veggies, and pickles aplenty, this grazing board could be a full meal on its own or a starter for a spook-tacular dinner.For this skull-cuterie you'll need a plastic skull and a charcuterie board. (A marble cheese board is especially nice here!)
Servings: 12 people
Calories: 348kcal
Ingredients
- 30 vegan butter skulls
- ½ cup pitted black olives
- 1 to 2 Tablespoons vegan cream cheese
- 12 water crackers
- 1 loaf fougasse bread warmed
- 24 slices vegan pepperoni
- ½ cup pickled turnips
- 3 slices vegan cheese cheddar, cut into small pumpkin shapes with a cookie cutter
- ¼ to ½ cup cornichons
- 1 watermelon radish peeled and thinly sliced
- 13 thin rainbow carrots or standard orange carrots, peeled
- ½ bell pepper cut into slices
- 1 bunch grapes
Instructions
- Make a batch of vegan butter skulls. Refrigerate or freeze them until you're ready to add them to the charcuterie board.
- Drain canned black olives. Transfer them to a clean kitchen towel to blot dry. (It's harder to stuff olives while they're damp.) Then use a butter knife or piping bag to fill the olives. When you've finished, put them into a small serving bowl.(If you're going to put olive eyes into your plastic skull, cut two of the olives in half width-wise. It's easier for them to lay flat and stay in place without a round back.)
- Put a medium-sized charcuterie-style board on your dining table. Just above the charcuterie board, place a plastic skull. Then add a row of water crackers across the top and just down the middle of the board for shoulders and a neck.
- Place the warmed fougasse in the rib cage area. Just below that, make two rows of pepperoni slices to make up the intestines.
- Put a small bowl of pickled turnips on top of the fougasse where the heart should be. Just above the fougasse, place the small bowl of stuffed black olives. (If desired, put two of the black olives into the plastic skull's eye sockets.)
- Fill in the rest of the board with vegan cheddar cheese pumpkin cut-outs, cornichons, watermelon radish slices, rainbow carrots, bell pepper slices, and grapes.
- Finally, put the vegan butter skulls onto one or two small serving plates, and serve near the fougasse with butter knives.
Video
Nutrition
Calories: 348kcal | Carbohydrates: 35g | Protein: 7g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 3g | Sodium: 621mg | Potassium: 175mg | Fiber: 3g | Sugar: 6g | Vitamin A: 414IU | Vitamin C: 12mg | Calcium: 86mg | Iron: 3mg
