Scare-cuterie' Halloween Platter
Build a ‘Scare-cuterie’ Halloween Platter for a spooky party spread. This fun board features prosciutto fingers and mummy brie to wow your guests.
Ingredients
Prosciutto Fingers (makes approx. 12)
- 100 grams soft goats cheese
- 125 grams cream cheese
- 1 packets prosciutto
- 12 sliced almonds
Mummy brie
- 1 sheet puff pastry, thawed
- 1 packets double cream brie
- 1 egg, lightly beaten
- 2 stuffed green olives, sliced
Mozzarella Eyeballs (makes approx. 30)
- 1 packets small mozzarella balls
- 30 leaves basil
- 10 cherry tomatoes, sliced
- 10 stuffed green olives, sliced
Platter
- 1 packets stuffed peppadew peppers
- 1 packets spicy salami
- 1 bunch red or green grapes
- 1 packets blue cheese
- 2 oranges, cut into segments
- 1 punnet blueberries
- 1 packets water crackers
- 1 packets beetroot crackers
- 1/2 cup pistachio nuts
- 1/2 cup toasted whole almonds
Prosciutto Fingers (makes approx. 12)
- 100 grams soft goats cheese
- 125 grams cream cheese
- 1 packets prosciutto
- 12 sliced almonds
Mummy brie
- 1 sheet puff pastry, thawed
- 1 packets double cream brie
- 1 egg, lightly beaten
- 2 stuffed green olives, sliced
Mozzarella Eyeballs (makes approx. 30)
- 1 packets small mozzarella balls
- 30 leaves basil
- 10 cherry tomatoes, sliced
- 10 stuffed green olives, sliced
Platter
- 1 packets stuffed peppadew peppers
- 1 packets spicy salami
- 1 bunch red or green grapes
- 1 packets blue cheese
- 2 oranges, cut into segments
- 1 punnet blueberries
- 1 packets water crackers
- 1 packets beetroot crackers
- 1/2 cup pistachio nuts
- 1/2 cup toasted whole almonds
- Step 1 of 4To make the Prosciutto Fingers, combine the goats cheese and cream cheese in a small bowl. Cut each slice of prosciutto in half widthwise and lay flat on a board. Place about 2 tsp of the cream cheese mixture along the cut end of each prosciutto half. Roll up to enclose the filling. Insert a sliced almond at one end of each roll as a fingernail. Cover and refrigerate until required.
- Step 2 of 4To make the Mummy Brie, preheat the oven to 200C. Line a baking tray with baking paper. Slice the pastry into strips about 8 – 10 mm wide. Wrap the pastry strips around the brie round to resemble a mummy, leaving space for the eyes. Brush the pastry with beaten egg, Place in the oven and bake for 20 – 22 minutes or until the pastry is golden. Remove from the oven and position the sliced olives as eyes.
- Step 3 of 4Meanwhile, make the Mozzarella Eyeballs and prepare the platter. Cut the cherry mozzarella balls into quarters. Place a cherry tomato slice onto the centre of each basil leaf, add a mozzarella quarter and top with a sliced olive. Season to taste.
- Step 4 of 4Arrange the Prosciutto Fingers and Mozzarella Eyeballs onto a large platter with the peppadew peppers, salami, grapes, blue cheese, orange segments, blueberries, water crackers and beetroot crackers. Add the Mummy Brie when ready. Fill the gaps with pistachio nuts and almonds.
Method
- Step 1 of 4To make the Prosciutto Fingers, combine the goats cheese and cream cheese in a small bowl. Cut each slice of prosciutto in half widthwise and lay flat on a board. Place about 2 tsp of the cream cheese mixture along the cut end of each prosciutto half. Roll up to enclose the filling. Insert a sliced almond at one end of each roll as a fingernail. Cover and refrigerate until required.
- Step 2 of 4To make the Mummy Brie, preheat the oven to 200C. Line a baking tray with baking paper. Slice the pastry into strips about 8 – 10 mm wide. Wrap the pastry strips around the brie round to resemble a mummy, leaving space for the eyes. Brush the pastry with beaten egg, Place in the oven and bake for 20 – 22 minutes or until the pastry is golden. Remove from the oven and position the sliced olives as eyes.
- Step 3 of 4Meanwhile, make the Mozzarella Eyeballs and prepare the platter. Cut the cherry mozzarella balls into quarters. Place a cherry tomato slice onto the centre of each basil leaf, add a mozzarella quarter and top with a sliced olive. Season to taste.
- Step 4 of 4Arrange the Prosciutto Fingers and Mozzarella Eyeballs onto a large platter with the peppadew peppers, salami, grapes, blue cheese, orange segments, blueberries, water crackers and beetroot crackers. Add the Mummy Brie when ready. Fill the gaps with pistachio nuts and almonds.
Method
- Step 1 of 4To make the Prosciutto Fingers, combine the goats cheese and cream cheese in a small bowl. Cut each slice of prosciutto in half widthwise and lay flat on a board. Place about 2 tsp of the cream cheese mixture along the cut end of each prosciutto half. Roll up to enclose the filling. Insert a sliced almond at one end of each roll as a fingernail. Cover and refrigerate until required.
- Step 2 of 4To make the Mummy Brie, preheat the oven to 200C. Line a baking tray with baking paper. Slice the pastry into strips about 8 – 10 mm wide. Wrap the pastry strips around the brie round to resemble a mummy, leaving space for the eyes. Brush the pastry with beaten egg, Place in the oven and bake for 20 – 22 minutes or until the pastry is golden. Remove from the oven and position the sliced olives as eyes.
- Step 3 of 4Meanwhile, make the Mozzarella Eyeballs and prepare the platter. Cut the cherry mozzarella balls into quarters. Place a cherry tomato slice onto the centre of each basil leaf, add a mozzarella quarter and top with a sliced olive. Season to taste.
- Step 4 of 4Arrange the Prosciutto Fingers and Mozzarella Eyeballs onto a large platter with the peppadew peppers, salami, grapes, blue cheese, orange segments, blueberries, water crackers and beetroot crackers. Add the Mummy Brie when ready. Fill the gaps with pistachio nuts and almonds.