Q1: What is the absolute, number one secret to a beautiful and impressive charcuterie board or a meat platter?

The secret is abundance and variety ! The key to that stunning, professional look is to completely cover your board and to fill in all the empty gaps. Don't be afraid to let your ingredients touch and overlap. A full, overflowing board always looks more appealing. It's also a great idea to have a good variety of textures and flavors

Q2: Can I make this skeleton platter ahead of time for a party?

Yes, this is a perfect make-ahead centerpiece! You can prepare all the individual cooked components (the skull, the sausage, the pepper) and store them in separate containers in the refrigerator. Then, on the day of your party, the final assembly of the platter will take just a few minutes.

Q3: What is the best way to cook a large, coiled sausage so that it stays together?

Q3: What is the best way to cook a large, coiled sausage so that it stays together? The best and easiest way is to thread one or two long, wooden or metal skewers through the center of the coil before you cook it. This will hold the sausage together in its beautiful, round shape as it cooks on the grill. Just be sure to remove the skewers before you serve it.

Q4: Can I use different cheeses for the skull?

Of course! The base of cream cheese is fantastic for molding, but you could absolutely substitute the shredded cheddar with an equal amount of your other favorite shredded cheese, like a Gouda, a Monterey Jack, or even a spicy pepper jack for a kick.

Q5: What is bresaola?

Bresaola is a classic, Italian salumi (cured meat). It is an air-dried, salted beef that is aged for several months until it becomes hard and a deep, dark red color. It has a wonderfully rich, beefy flavor and is always served very thinly sliced.

Skeleton Meat Platter (Halloween Centerpiece!)

An elaborate and spooky ‘Skeleton Meat Platter,’ perfect as the centerpiece for a Halloween party. This creative appetizer features a ‘skeleton’ constructed from various meats and a cheese ball. The ‘head’ is a savory cheese ball made from a bacon, cheddar, and cream cheese mixture, which is then molded into a skull shape and wrapped in prosciutto. The ‘body’ is cleverly assembled on a large platter using a grilled red pepper for a ‘heart,’ cooked baby back ribs for the ‘rib cage,’ and a grilled coiled sausage for the ‘intestines,’ all surrounded by a bed of pulled pork.

Author: Evelyn

Ingredients

For the Skeleton Head:
4 strips thick-cut bacon, chopped
Three 8-ounce packages cream cheese, at room temperature
One 8-ounce bag shredded Cheddar
4 scallions, thinly sliced
Kosher salt and freshly ground black pepper
8 ounces thinly sliced prosciutto
1 pimento-stuffed green olive, cut in half
For the Skeleton Body:
1 medium red bell pepper
2 pounds coiled hot Italian sausage
1 full rack cooked ribs, cut in half
2 pounds cooked pulled pork
Sliced baguette and assorted crackers, for serving

Instructions

Make the Skeleton Head: In a medium skillet, cook the chopped bacon until crispy. Transfer it to a paper towel-lined plate.
In a large bowl, combine the room-temperature cream cheese, shredded Cheddar, scallions, and cooked bacon. Season with salt and pepper and mix until fully incorporated.
On a piece of parchment paper, mold the cheese mixture with your hands into the shape of a skull. Wrap the entire ‘head’ in the sliced prosciutto.
Make two divots for the eyes and press the olive halves into them. Pinch the prosciutto to create a nose and an indent for a mouth. Refrigerate the head for about 20 minutes to firm up.
Prepare the Body Parts: Prepare a grill or grill pan for medium-high heat.
Grill the whole red bell pepper for about 10 minutes, rotating, until charred on all sides. Let it cool, then cut it open to form one long piece.
Grill the sausage coil for 10 to 12 minutes, flipping halfway through, until completely cooked through.
Assemble the Platter: Position the chilled skeleton cheese head at the top of a large board or platter.
Place the grilled red pepper directly underneath the head and fold it to resemble a heart.
Arrange the rib racks around the ‘heart’ on each side, with the bones curving up to look like a rib cage.
Position the cooked sausage coil under the rib cage to look like intestines.
Fill the empty space around the skeleton with the pulled pork.
Refrigerate the entire platter until ready to serve with sliced baguette and crackers.

Notes

This is an impressive, showstopper appetizer platter that is perfect for a large Halloween party.
Using pre-cooked ribs and pulled pork are key time-saving shortcuts for this elaborate-looking dish.
The cheese ball ‘head’ needs to be chilled for at least 20 minutes to firm up, so it can be made ahead of time.

Find it online: https://cookupjoy.com/skeleton-meat-platter/