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Scare-Cuterie Board

Scare-Cuterie Board

Sharing Dish | with Goat's Cheese Spiders, Serrano and Salami
3.5(18)
Recipe Development Team
Recipe Development TeamUpdated on March 28, 2026
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Calories
: 
976 kcal
Protein
: 
63.8g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Wheat
  • Barley
  • Cereals containing gluten
  • Cereals containing gluten
  • Rye
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

250 grams

French Camembert

(Contains: Milk)

2 unit(s)

Ciabatta

(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)

2 unit(s)

Pear

30 grams

Olives

75 grams

Goat's Cheese

(Contains: Milk)

40 grams

Fig Jam

8 slice(s)

Serrano Ham

1 pack(s)

Milano Salami

Energy (kJ)4082 kJ
Energy (kcal)976 kcal
Fat50.3 g
of which saturates31.4 g
Carbohydrate70.1 g
of which sugars30.4 g
Dietary Fibre4.8 g
Protein63.8 g
Salt8.1 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Baking Tray
•Aluminum Foil
•Baking Paper

Instructions

PDF
Start the Camembert Ghoul
1

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Remove the Camembert from its packaging, lay it flat, then carefully cut off the top 0.5-1cm, ensuring it stays in one piece. Set aside the top piece for now.

c) Pop the bottom part of the Camembert into a large square of foil, open-side up. Scrunch the edges of the foil together around the sides, but leave the foil open at the top.

d) Place the Camembert onto a lined baking tray. When the oven is hot, bake on the top shelf until the cheese has melted, 15-20 mins.

Bake the Bread
2

a) Meanwhile, cut the ciabattas into 1cm thick slices.

b) Pop the slices onto a large baking tray in a single layer. Drizzle with oil, season with salt and pepper and toss to coat.

c) Bake on the middle shelf until golden, 8-10 mins, then remove from the oven and set aside.

Make the Spiders
3

a) While everything is in the oven, quarter the pears lengthways (no need to peel), remove the core and thinly slice lengthways.

b) Halve the olives lengthways.

c) Reserve 6 olive halves for the spiders' bodies, then cut the remaining halves into thin slices for the legs.

d) Place an olive spider body on top of each slice of goat's cheese. Arrange the olive slices around the spiders' bodies to create the spiders' legs.

Make the Ghoul's Face
4

a) Using a small knife, cut a spooky face into the reserved Camembert lid circle. 

b) Once baked, remove the Camembert from the oven and pop the Camembert ghoul's face on top. 

c) Use kitchen scissors to snip off a small corner from the packet of fig jam to create a small hole. Squeeze the jam into the cut-out sections of the 'face'. Pop any remaining fig jam in a small bowl and pop onto your board for dipping.

Eerie Assembly
5

a) Cut each piece of Serrano ham in half lengthways. Lay 2 Serrano ham pieces end-to-end, and scrunch into a ruffle, approximately the same length as a salami slice. Repeat with the remaining Serrano ham.

b) Fold each slice of salami in half. Place the salami and Serrano ruffles in two rows in the centre of your serving board, alternating between the salami and Serrano.

c) Place the Camembert 'face' at the top of the 2 rows of salami and Serrano.

Spook and Serve
6

a) Arrange the baked ciabatta slices around the edge of the Serrano and salami rows.

b) Fan the pear slices at the top and bottom of the board.

c) Place the goat's cheese spiders around the outside of the board to finish.

Enjoy!

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