Halloween Charcuterie Board

Directions

1. In a food processor, combine the room-temperature cream cheese, 2 tablespoons of pepper jelly, grated garlic, and Worcestershire sauce. Process until smooth. Add 3/4 cup of shredded cheddar and pulse until the cheese is finely chopped but still visible in the mixture.
2. Lay out a large sheet of plastic wrap and sprinkle 1/2 cup of the remaining shredded cheddar onto it in a circle.
3. Scoop the cream cheese mixture onto the cheese on the plastic wrap. Sprinkle the final 1/4 cup of shredded cheddar on top. Gather the plastic wrap up and over the mixture, shaping it into a tight ball so the outside is completely coated with cheese.
4. Wrap 4 wide rubber bands around the cheese ball, spacing them evenly to create indentations like a pumpkin. Refrigerate for at least 2 hours to firm up.
5. Remove the cheese ball from the fridge, take off the rubber bands and plastic. Press the bell pepper stem into the top to mimic a pumpkin stem. Place the pumpkin cheese ball in the center of a large charcuterie board or platter, adding more shredded cheese if needed to cover any bare spots.
6. Arrange the prosciutto-wrapped mozzarella sticks around the board. Fold or roll the genoa salami slices and secure with toothpicks if desired. Spoon the remaining 1/4 cup pepper jelly into a small serving bowl.
7. Place the bowl of pepper jelly, sliced bell peppers (red and yellow), blueberry goat cheese, pimento-stuffed olives, yogurt-covered raisins, and dark grapes or blackberries on the board around the pumpkin.
8. Fill any empty spaces with the toasted pecans or Smokehouse almonds. Serve with assorted crackers.