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A platter of spooky and creative Halloween appetizers arranged for a party.

Amazing Easy Halloween Appetizers: Mummy Brie, Jack-O'-Lantern Fruit Platter, and Boo-chetta

This collection of three easy and festive Halloween appetizers is perfect for any spooky gathering. It features a warm and gooey Mummy Brie wrapped in puff pastry, a refreshing Jack-O'-Lantern fruit platter carved from a watermelon, and adorable ghost-shaped ricotta toasts called Boo-chetta. They are designed to be fun to make, visually impressive, and delicious for guests of all ages.
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 8
Course: Appetizer, Snack
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • For the Mummy Brie Wreath: 1 wheel 8 oz
  • 1 sheet puff pastry, thawed
  • All-purpose flour, for dusting
  • 1/4 cup cranberry sauce or pepper jelly
  • 2-3 slices black olives, cut into tiny circles
  • 1 egg, beaten for egg wash
  • For the Jack-O'-Lantern Fruit Platter: 1 large round watermelon
  • Assorted fresh fruits e.g., blueberries, strawberries, pineapple chunks, green grapes, orange slices
  • Black edible food marker or pieces of dark chocolate
  • For the 'Boo'-chetta Ghost Toast
  • 1 cup ricotta cheese or goat cheese
  • 1/4 cup grated Parmesan cheese
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • Whole black peppercorns or capers for eyes

Equipment

  • Baking sheet
  • Parchment paper
  • Rolling pin
  • Pizza cutter or sharp knife
  • Pastry brush
  • Mixing bowls
  • Melon baller or ice cream scoop
  • Paring knife
  • Spoon
  • Piping bag (optional)

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. For the Mummy Brie: On a floured surface, roll out puff pastry to smooth folds. Place Brie in center. Cut pastry into long, 1/2-inch wide strips.
  3. Spoon cranberry sauce on top of Brie. Drape pastry strips over cheese, criss-crossing to look like bandages, leaving a small gap for the face. Tuck ends underneath.
  4. Place olive circles in the gap for eyes. Brush pastry lightly with beaten egg wash.
  5. Bake for 20-25 minutes until pastry is puffed and golden. Let cool for 5-10 minutes before serving with crackers.
  6. For the Jack-O'-Lantern Platter: Slice bottom off watermelon so it sits flat. Slice off top third to create a lid.
  7. Hollow out the large watermelon piece with a melon baller, saving the balls. Carve a jack-o'-lantern face into the side with a paring knife.
  8. Fill the carved watermelon with watermelon balls and assorted fruits. Add a face to the lid with food marker or chocolate if desired.
  9. For the Boo-chetta: Arrange baguette slices on a baking sheet. Toast under broiler or at 400°F for 3-5 minutes per side until golden. Let cool.
  10. Mix ricotta, Parmesan, minced garlic, salt, and pepper in a bowl until smooth.
  11. Place a dollop of cheese mixture on each toast, shaping it into a ghost form. Press two peppercorns or capers into the cheese for eyes.

Notes

MAKE-AHEAD: Assemble the Brie (unbaked) and refrigerate for a few hours; add 2-3 minutes bake time. Cheese spread for Boo-chetta can be made a day ahead. Carved watermelon bowl can be wrapped and refrigerated overnight. SHORTCUTS: Use store-bought pepper jelly and pre-cut fruit. FIXES: Patch broken pastry with another piece. If cheese spread is runny, add more Parmesan to thicken. SAFETY: Use only edible food markers designed for use on food.