Frankensteins Arm Charcuterie Recipe By Tasty

Steps:

• In a large bowl, combine the goat cheese, cream cheese, parsley, chives, and pepper. Mix with an electric hand mixer or a spatula until the herbs are evenly distributed. Cover and refrigerate until ready to use.
• Tape a piece of parchment paper to a cutting board and trace your hand and 3 inches down your wrist. Lay a sheet of plastic wrap over the parchment.
• Cut 1 string cheese in half crosswise; these pieces will be the thumb and pinky. Trim 2 of the string cheeses to be about 2 inches long; these will be the index and ring fingers. Keep the remaining string cheese whole. Wrap each piece of string cheese in prosciutto, making sure to cover the ends that will be the fingertips.
• Using a 1-ounce scoop, scoop 6 portions of the goat cheese mixture onto the wrist area of the traced arm. Add another 4 scoops to the back of the hand area. Use an offset spatula to smooth out the scoops to make a smooth surface. Use the tip of the spatula or the back of a spoon to create a ½-inch-deep divot down the center of the wrist and a well in the center of the hand. Spread some of the goat cheese mixture down each finger tracing. This will help secure the string cheese fingers and create a smoother look. Fill the divot and well with the pesto, being careful not to spill over the sides. If the cheese is becoming too warm at this point, lightly cover with plastic wrap and refrigerate for 30 minutes before proceeding.
• Place each prosciutto-wrapped string cheese on their respective finger tracing, pressing down onto the goat cheese to secure.
• Add 3 scoops of the goat cheese mixture to the wrist area in a single line and 3 more scoops to the back of the hand area. Smooth with the offset spatula to create the wrist and arm, covering the pesto. Make sure to spread the goat cheese mixture over where the string cheeses attach to the hand to create a smooth look, using your fingers as needed. You may have some excess cheese mixture leftover, depending on the size of your tracing. Fill in any patches with more of the goat cheese mixture and shape the cheese to create a realistic hand shape.
• Cover the entire hand and wrist with the remaining prosciutto. You may want to tear the prosciutto into smaller pieces for a more realistic effect.
• Cut the olives into quarters. Square off one end of each quarter and leave the other end pointy to resemble a fingernail. Trim each "fingernail" to fit the respective finger you will be placing it on (for example, make the thumbnail slightly larger than the index fingernail, and so on). You will only need 5 pieces total.
• Cut ½-inch divots into each fingertip. Add a tiny bit of the remaining goat cheese mixture to each divot, then press the olive fingernails into their respective fingers.
• Cover the arm with plastic wrap and refrigerate for at least 1 hour, or up to 5 days.
• Just before serving, remove the plastic wrap, then transfer the arm to a serving platter. Cut 2 slices off the back of the wrist. Serve with crudités and crackers.
• Enjoy!

Steps:

• Make the cheese fingers: On one end of a string cheese half, cut a small piece of cheese to create a nail bed. Carve out 3-4 more small pieces ¼ inch (6 mm) up from the first cut to create knuckle creases. Place an olive half cut-side down at the tip of a string cheese half for a fingernail. Repeat with the remaining string cheese and olive halves.
• Make the Camembert casket: Lightly press the casket cutter through the top of the wedge of Camembert cheese. Using a sharp paring knife, cut away the excess cheese from the outside of the cutter and reserve for another use. Remove the casket from the cutter.
• Make the cheese zombies: Unwrap the wax seal from around a mini cheese wheel and slightly open up the remaining wax. Dab a bit marshmallow fluff on the back of a large bloody eyeball candy, then press onto one side of the wax seal. Repeat with the remaining cheese wheels and eyeball candies.
• Make the mummy berries: Dip the strawberries in the melted white chocolate, then place on a sheet of parchment paper and let set for 2 minutes. Place 2 googly eye candies on each strawberry, then let the chocolate set completely, about 3 minutes.
• Transfer the remaining melted chocolate to a piping bag and cut a small hole at the tip. Starting right below the eyes, drizzle the chocolate over the strawberries in a zigzag pattern, first from left to right, then right to left, to make a mummy effect.
• Make the blood of Frankenstein dip: In a food processor or blender, combine the sour cream, lime juice, avocados, jalapeños, scallions, cilantro, salt, pepper, and garlic. Process until well combined, 2-4 minutes. Transfer to a mini cauldron for serving.
• Add the cherry pie filling and pimiento-stuffed green olives to mini cauldrons.
• Make the cheese cutouts: Using a pumpkin cookie cutter, cut out shapes from the sliced cheddar cheese. Use a ghost cookie cutter to cut out shapes from the sliced mozzarella cheese.
• Assemble the board: Place the plastic skull on a large board or flat platter. Set the mini cauldrons with the blood of Frankenstien dip, cherry pie filling, and green olives on the board. Arrange the pumpkin and ghost cheese cut-outs, cheese fingers, Camembert casket (with the toy shovel, if using), cheese zombies, and mummy berries on the board. Fill in empty spaces with the Halloween-shaped vegetable chips, pretzels, cheddar puffs, and Parmesan crisps. Decorate the board with the cast iron cauldron, mini orange tea lights, skeleton hand, and plastic spiders. Just before serving, use tongs to carefully add the dry ice cube to the cast iron cauldron, then fill with the water.
• Enjoy!