Halloween Graze Board

Eat, Drink & Be Scary

This year’s Halloween is not going to be like year’s past… smaller groups call for new and fun inventive ways to celebrate. Check out this boo-tiful graze platter!

I will be sharing in the coming weeks how this graze platter is made! Follow me and keep an eye on my Instagram Story! This blog post is sponsored by We Heart Local BC! All recipes, comments, opinions and photos are my own.

Beet Hummus with Finger Carrots & Jack O' Cucs!

• prep time: 10 mins
• cook time: approx 1 hour
• Total time: approx 1 hour 10 minutes

Servings: Side dish for 4-6

Ingredients:

• 1 Beet
• 1 Can cooked chickpeas
• 1 Lemon
• 1 Red pepper
• Goat cheese
• Carrots
• Cucumbers
• 2 Garlic cloves
• 2 Tbsp. tahini
• Olive oil
• Salt and pepper

Instructions:

1. Preheat oven to 350F
2. Cut the root and top off of a beet
3. Place in a sheet of tinfoil and drizzle with olive oil, salt, and pepper
4. Roast for approximately 1 hour (until a fork inserted into the beet is easy pierced)
5. Wait for beet to be cool enough to touch and peel
6. Chop beet into chunks and add to a blender
7. Rinse the can of chickpeas
8. Add rinsed chickpeas to the blender
9. Add juice of one lemon, tahini and olive oil
10. Blend until consistency is smooth
11. Season with salt and pepper to taste
12. Peel carrots into the shape of a finger
13. Cut red pepper into "fingernail" shape
14. Spread goat cheese onto the tip of the "carrot finger"
15. Top with red pepper "fingernail"
16. Cut knuckles into carrots using a knife
17. Slice cucumber into slices and cut Jack O' Lantern faces into the cucumber slices
18. Serve roasted beet hummus with Jack O' Cucs and Carrot Fingers

Savoury Goat Cheese and Cranberry Pear Slices

• prep time: 10 mins
• cook time: 0
• Total time: 10 minutes

Ingredients:

• 1 Pear
• 1 Package of herb and garlic goat cheese (or cream cheese)
• Cranberries

Instructions:

1. Cut pear into slices
2. Spread the cheese onto the slices of pears
3. Slice cranberries in half
4. Place three cranberries on each pear slice, using the cheese to keep them attached

Mini Pumpkin Cheese Balls

• prep time: 10 mins
• cook time: 0
• Total time: 20 Mins

Ingredients:

• 8 ounces of cream cheese chilled
• 1/2 cup cheddar cheese, shredded
• 2 cups cheddar crackers, crushed
• Round crackers for serving
• 1 Celery stalk
• Salt and pepper

Instructions:

1. Mix cheeses in a bowl and season with salt and pepper
2. Roll cheese mix into balls and refrigerate until they harden into shape
3. Roll cheese balls into crushed crackers
4. Slice celery stalk into small strips to make the pumpkin stalk
5. Top with a small slice of celery to make the stalk
6. Serve on a round cracker

Meatball Mummies

• prep time: 10 mins
• cook time: approx 20 minutes
• Total time: approx 30 minutes

Ingredients:

• Fresh (or defrosted) pizza dough
• Meatballs (pre-cooked or you can find my recipe here) - you'll need the meatballs to be cooked prior to using them in this recipe
• Skewers
• Butter
• Mozarella cheese
• Marinara sauce

Instructions:

1. Preheat oven to 350F
2. Slice the pizza dough into strips
3. Place 3 meatballs onto a skewer
4. Wrap pizza dough around the meatballs creating a "Mummy" look
5. Remove skewer from the meatball mummy
6. Prepare a baking sheet with aluminum foil and spray with non-stick spray
7. Place meatball mummy onto the aluminum foil lined baking sheet
8. Bake for approximately 20 minutes until the dough has cooked through and begins to brown
9. Melt butter and brush onto the mummy wrapping
10. Using a straw, cut circles out of the mozzarella cheese
11. Place mozzarella onto the mummy to make eyes (you can attach with a toothpick if you warn your guests or use ketchup to attach)
12. Serve with marinara sauce

Deviled Egg Pumpkins

• Prep time: 10 minutes
• Cook time: approx 20 minutes
• Total time: approx 30 minutes

Ingredients:

• 6 Eggs
• 2 Tbsp. Dijon Mustard
• 1/4 Cup Mayonnaise
• 2 Tsp. Paprika + more for seasoning
• Chives
• Salt and pepper

Instructions:

1. Place eggs in a saucepan and cover with water
2. Bring saucepan to a roaring boil, then turn off the heat; leaving saucepan on the element
3. Cover the saucepan with a lid and allow to sit for 10 minutes
4. Place eggs until cold water and then peel
5. Slice hard boiled eggs in half
6. Add egg yolks in a bowl and mix with mustard, mayonnaise and paprika
7. Season with salt and pepper to taste
8. Place egg yolk mixture into a plastic bag and cut the corner
9. Pipe egg yolk mixture into the egg whites
10. Season with paprika
11. Top with a slice of chive to make the stem of the pumpkin

This blog post is sponsored by We Heart Local BC! All recipes, comments, opinions and photos are my own.