Ingredients:

  • 16 oz (450g) Full-fat Cream Cheese, softened
  • 4 oz (115g) Goat Cheese or Feta, crumbled
  • 2 Tbsp Fresh Chives, finely chopped
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Garlic Powder
  • 1/2 tsp Freshly Ground Black Pepper
  • 1/4 tsp Salt (adjust to taste)
  • 8 oz (225g) Sliced Salami (preferably large, thinly sliced rounds)
  • 4 oz (115g) Prosciutto, thinly sliced
  • 4 oz (115g) Cooked Chorizo or Pepperoni, sliced
  • 6–8 Cocktail Sausages or Small Frankfurters
  • 2 Large Pitted Black Olives, sliced in half
  • 1/4 cup Red Pepper Jelly or Cranberry Sauce
  • 1/4 cup Cornichons or small Gherkins
  • 1 cup Small Cherry Tomatoes, halved
  • 3–4 Large Basil Leaves
  • Assorted Crackers
  • 4 oz (115g) Grissini (Italian breadsticks)

Instructions:

  1. In a medium bowl, thoroughly mix the softened cream cheese, goat cheese, chives, Worcestershire sauce, garlic powder, pepper, and salt until smooth. Form the mixture into an oval dome shape resembling a skull using plastic wrap. Tightly wrap and chill for at least 60 minutes for structural integrity.
  2. Unwrap the chilled cheese form. Use a spatula or wet hands to refine the shape, creating indentations for the eyes and a slight ridge for the nose bridge. Insert the olive halves into the eye sockets. Secure cocktail sausages (if using) into the sides for 'ears' using half a toothpick.
  3. Carefully place the cheese skull onto the center of the serving platter. Begin layering the sliced salami and pepperoni around the skull, starting from the base and overlapping slices to mimic skin texture. Arrange folded or bunched prosciutto slices along the top and back for 'hair'.
  4. Arrange the assorted crackers, breadsticks, cornichons/gherkins, and cherry tomatoes around the skull, filling in empty spaces. Spoon the red pepper jelly (the 'blood') into small dishes or streak it strategically onto the board near the 'neck' for maximum dramatic effect.
  5. Inspect the board for balance. Fill any remaining large empty spaces with basil leaves or a few extra meats. Serve immediately, or keep chilled for up to 30 minutes before serving.