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Best Easy Halloween Charcuterie Board with Adorable Cheese Ghosts

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This Easy Halloween Charcuterie Board with Adorable Cheese Ghosts has become our family’s official October tradition. It sits on our coffee table every Halloween night while we watch Hocus Pocus for the millionth time, and the best part is you don’t need any special equipment or artistic talent.

Ingredients

Scale
  • 8 ounces block-style cream cheese, cold
  • 1–2 tablespoons black sesame seeds
  • 8 ounces salami or prosciutto, thinly sliced
  • 6 ounces sharp cheddar cheese, cubed
  • 4 ounces gouda or brie, sliced
  • 1 cup assorted crackers
  • 1/2 cup black olives, pitted
  • 1/2 cup dried cranberries or cherries
  • 1/4 cup pumpkin seeds or pepitas, toasted
  • Fresh rosemary sprigs (optional, for garnish)
  • Red bell pepper strips (optional)
  • Pretzel sticks (optional)
  • Dark chocolate-covered almonds (optional)
  • Grape tomatoes (optional)

Instructions

  1. Make the Cheese Ghosts: Take cold cream cheese block out of the refrigerator. Unwrap and place on a clean cutting board. Using a small round cookie cutter (about 1.5 to 2 inches wide), press straight down firmly into the cream cheese without twisting. Lift straight up to get a clean round disc. Repeat to make 6-8 ghosts from one block.
  2. Place each cream cheese round on a small plate or parchment paper. Using a chopstick or skewer, poke two small holes for eyes about a quarter-inch apart, slightly above center. Then poke a slightly larger hole below for the mouth (round or oval-shaped).
  3. Gently press a black sesame seed into each eye hole so it sits snugly inside. For the mouth, leave as a hole or add a tiny piece of black sesame seed for a filled-in smile. Transfer each finished ghost to the serving board using a small offset spatula.
  4. Prepare the Meats and Cheeses: Roll salami slices into loose roses by folding one slice in half and rolling from one end. Secure with a toothpick if needed. Place in clusters on the board. For prosciutto, drape in loose, wavy folds.
  5. Cut cheddar cheese into half-inch cubes. Slice gouda or brie into thin wedges or triangles. Arrange in small groups around the board, leaving space for ghosts and other items.
  6. Arrange the Accompaniments: Pour olives, dried cranberries, and pumpkin seeds into small bowls. Place bowls on the board in different spots. Arrange crackers in small stacks or overlapping lines, creating little ‘paths’ between cheese groups.
  7. Position the Cheese Ghosts: Place cheese ghosts in a cluster near the center of the board or scatter among other items. Arrange 3-4 ghosts together in a little ‘ghost party’ scene, angling them slightly.
  8. Add fresh rosemary sprigs around the board for a spooky, forest-like feel. Fill any empty spaces with extra crackers, nuts, or fruit. If using red bell pepper strips or pretzel sticks, arrange them near the edges of the board.

Notes

Keep cream cheese cold until ready to cut. If it warms up, it gets sticky. Run cookie cutter under hot water and dry before each cut for clean results. Make extra ghosts as kids will eat them immediately. The board can be prepped a day ahead – make ghosts, cut cheeses, and store separately in fridge. Assemble in 5 minutes on party day.

Nutrition

Keywords: Halloween charcuterie board, cheese ghosts, easy Halloween snack, no-bake appetizer, spooky party food, cream cheese ghosts, Halloween party board

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