Scare-Cuterie Board
Sharing Dish | with Goat's Cheese Spiders, Serrano and Salami
Serve up a fright this Halloween with our fiendishly flavoursome recipes. Invite guests over to scare and share this terrifyingly tasty Scare-Cuterie Board.
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.
Ingredients
250 grams
French Camembert
(Contains Milk)
1 unit(s)
SlooOW Stone Oven White Baguette
(Contains Cereals containing gluten, Sesame, Soya May contain 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
Utensils
Instructions
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.
a) Arrange the baked sourdough 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!
