Scare-Cuterie Board

Name: Scare-Cuterie Board Sharing Dish | with Goat's Cheese Spiders, Serrano and Salami
Total time: 20 min
Yield: 2
Cuisine: British
Ingredients: 250 grams French Camembert; 1 unit(s) SlooOW Stone Oven White Baguette; 2 unit(s) Pear; 30 grams Olives; 75 grams Goat's Cheese; 40 grams Fig Jam; 8 slice(s) Serrano Ham; 1 pack(s) Milano Salami

Sharing Dish | with Goat's Cheese Spiders, Serrano and Salami

Recipe Development TeamPublished on September 17, 2024

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Serve up a fright this Halloween with our fiendishly flavoursome recipes. Invite guests over to scare and share this terrifyingly tasty Scare-Cuterie Board.

Allergens:

Milk

•Cereals containing gluten

•Sesame

•Soya

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active 25 minutes

DifficultyEasy

Ingredients

serving amount

250 grams

French Camembert

(Contains: Milk)

1 unit(s)

SlooOW Stone Oven White Baguette

(Contains: Cereals containing gluten, Sesame, Soya May contain traces of: Lupin, Milk, Nuts)

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

Nutritional information

Energy (kJ)3706 kJ

Energy (kcal)886 kcal

Fat52.2 g

of which saturates31.7 g

Carbohydrate42.3 g

of which sugars29.9 g

Dietary Fibre4.8 g

Protein60 g

Salt7.9 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Aluminum Foil

Cooking Instructions and Tips

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

b) Remove the Camembert from its packaging. Lay the camembert 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.

a) Meanwhile, cut the sourdough baguette 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.

a) Quarter the pear 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.

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 from the 'face'. Pop any remaining fig jam in a small bowl and pop onto your board for dipping.

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.