Forget the tricks this year. Halloween 2020 should be all about the treats, and I don’t mean just candy. I’ve put together a game plan for you to create a festive Halloween snack board filled with sweet and savory Italian goodies that grownups will swoon over. And you can also make smaller individual plates following this same model.
First, let’s talk formaggio. I like to select three different styles to keep things interesting, so think about varying milk type and texture when picking out your cheeses. On the board in these photos, you’ll see the triangular-shaped wedge of Robiola di Bosco, a washed rind cow’s milk cheese that’s meaty and pungent, with a dense, springy paste. This is a bold beauty, and I love how the orange rind fits the Halloween theme. You could also substitute Taleggio as a milder alternative that’s similar in style but not quite as intense in flavor.
Next, I went with the dramatic purple-striped Ubriacone, which translates to “big drunk.” The name is well-suited to this cow’s milk cheese made in the Veneto because it is bathed in a blend of local wines, pierced to allow the flavor and aroma of the wine to permeate the cheese, and then wrapped in grape leaves. Ubriacone is savory and nutty, and you definitely taste the vino on the finish. Another wine-washed option that could work here is Moliterno al Vino.
For the final formaggio, I chose Blu di Bufala, a buffalo milk blue cheese from Lombardia. Buffalo milk is incredibly rich—it has about twice the fat of cow’s milk—and the resulting creaminess balances the spiciness in this gorgeous blue. You could also go for a more traditional blue, such as Gorgonzola. When determining the amount of cheese to buy, keep in mind the rule of thumb is about 2 ounces of each cheese per person.
To fill out the board, start with accompaniments that pair well with the cheeses and are also delicious on their own. I opted for extra dark chocolate with the blue, spicy soppressata with the Robiola di Bosco, and red grapes with the Ubriacone. I also wanted to include a variety of candy, since it is Halloween, after all; the shiny red wrappers of the Rossana caramelle are a striking visual accent, in addition to black licorice from Calabria, choco pearls from Venice, and assorted cremini chocolates from Piemonte. The leaf-shaped cookies, Foglie Magiche, are another fun seasonal touch.
Balance out the sweet treats with a few more savory selections. I created a curvy “spine” of spicy Tarallucci al Peperoncino down the center of the board and added in Prosciutto di San Daniele, Calabrian olives, and Piemontese hazelnuts. Place a few mini pumpkins and maybe some dried peperoncini for garnish, and you’ve got a Halloween snack board that screams la dolce vita!
Note that I found almost everything on this board at D. Coluccio & Sons and A.L.C Italian Grocery in Brooklyn.