Zombie Skull Charcuterie (Halloween, Scary & Low Carb)

Scary! This meat platter is perfect
for a Halloween, medical school
or office party! 
(Picture shared by: Elisa Abner - Taschwer)

Ingredients:  

1 plastic skull

• • six 3-ounce packages sliced prosciutto
  • Three 8-ounce packages sliced Havarti cheese
  • large salami, ham, capicolla and mortadella
  • 1 teaspoon cream cheese
  • large pimiento stuffed green olives (well drained)
  • Method:
  • Place the plastic skull in the middle of a platter. Lay slices of the prosciutto onto the skull to completely cover the entire surface of the skull. Fill the remaining space on the platter, at the base of the skull, with rolled or folded slices of salami, ham, capicolla and mortadella, to make a "collar."  
  • Spread 1/2 teaspoon of cream cheese on the backside of a large pimiento stuffed green olive. (the side not showing the pimiento) attach to an eye socket of the prosciutto skull. Repeat with the another olive for the second eye socket. Garnish the folds of the collar with additional olives.
  • If a large platter, or additional platter is used, a full charcuterie may be assembled by including any or all of the following: 
  • baby dill pickles
  • Kalamata or black olives
  • grape tomatoes
  • a variety of sliced cheeses (such as Havarti, cheddar, pepper jack, Gouda and others)
  • brie
  • toasted pecans**
  • Brazil and/or macadamia nuts
  • sugar free dark chocolate chips
  • **For a quick and simple recipe for toasted pecans, on this blog, "KETO Friendly Toasted Pecans For Salads & Snacks (VERY LOW CARB)" 
  • https://carriekitchencreations.blogspot.com/2019/01/keto-friendly-toasted-pecans-for-salads.html
  • Note: This charcuterie is made with low carb ingredients,  The nutritional info per serving will be determined by which ingredients you choose and how much you eat!
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