Spread the guacamole onto a large wooden board. Make small black spiders using the olives (with three legs on each side) and place them on top of the guacamole like they’re walking.
Charcuterie board: Halloween edition
- 8 hot dogs
- 16 almonds
- A handful of Borges black olives
- 1 cup guacamole
- A handful of mini pretzels
- 200 g cheese sliced into triangles
- 200 g salami
- A bunch of grapes
- Googly eyes
- 1 cup hummus
- Borges Modena balsamic
- Borges extra virgin olive oil
Step by step
Set up the board with the rest of the ingredients, arranging them around the guacamole. Add googly eyes to some of the cheese triangles. Lay out the pepperoni and mini pretzels along the board.
Cook the hot dogs, slice them in half lengthwise and use a peeled almond to make a nail, so they look like fingers. Distribute them across the board.
Set the grapes, one by one, among the other ingredients.
Serve the cup of hummus alongside the board. Put the melted chocolate in a syringe (mix it with water to thin it out if necessary) and draw a spiderweb on top of the hummus. Decorate it with one or more spiders made from the black olives.