Charcuterie Graveyard Board

This is the centerpiece guests graze from all night, so build it big and build it beautiful. The tombstone cheese labels and olive eyeballs take an ordinary charcuterie board straight into Halloween territory with almost no extra effort.

Serves 10 to 12 · 20 minutes assembly

Ingredients

• 8 oz cured meats (salami, prosciutto, soppressata)
• 12 oz assorted cheeses (aged cheddar, brie, gouda, plus rectangular slices for tombstones)
• Crackers and sliced baguette
• Dried figs, apricots, and cranberries
• 1 cup mixed nuts (almonds, walnuts, cashews; skip peanuts and pistachios)
• 12 pimento-stuffed green olives, plus 6 small mozzarella balls
• 6 black olive slices
• Fresh rosemary sprigs, for garnish
• A food-safe marker, for the tombstones

Instructions

1. Set out your largest board or a parchment-lined baking sheet.
2. Arrange the cheeses first, spacing them across the board, then fold and fan the cured meats between them.
3. Fill the gaps with crackers, dried fruit, and nuts in small piles.
4. For tombstones: write RIP or tiny epitaphs on rectangular cheese slices with the food-safe marker and prop them upright against small bowls.
5. For eyeballs: press a black olive slice into each mozzarella ball and scatter them across the board.
6. Tuck rosemary sprigs into any bare spots, set out small plates nearby, and let guests graze.