Description

Have you ever wondered if a meat dish could make your Halloween guests laugh and scream at the same time? Picture a spooky platter shaped like a skeleton, with a cheesy skull, grilled sausage intestines, and ribs that look like a real rib cage. Sounds like a creepy treat that meat lovers will devour, right? This Skeleton Meat Platter is super easy to make, with just 40 minutes of active prep, and perfect for wowing your party crowd

Ingredients

This recipe uses simple ingredients to create a creepy, delicious platter. Here’s what you’ll need, why each one matters, and some substitutions:

Thick-Cut Bacon (4 strips, chopped): Adds smoky, crispy flavor to the skull.
- Substitution: Use turkey bacon or vegan bacon for a lighter or plant-based option.
Cream Cheese (three 8-ounce packages, room temperature): Forms the creamy base for the skull, binding the ingredients.
- Substitution: Use reduced-fat cream cheese or vegan cream cheese.
Shredded Cheddar (8-ounce bag): Adds sharp, cheesy flavor to the skull.
- Substitution: Use Colby, Monterey Jack, or vegan cheddar.
Scallions (4, thinly sliced): Brings a fresh, oniony kick to the skull.
- Substitution: Use chives or green onions.
Kosher Salt and Black Pepper: Enhances all the flavors.
- Substitution: Use table salt (half the amount) or sea salt; white pepper for a milder taste.
Sliced Prosciutto (8 ounces): Wraps the skull for a creepy, fleshy look.
- Substitution: Use deli ham, turkey slices, or omit for a vegetarian version.
Pimento-Stuffed Green Olive (1, cut in half widthwise): Creates the skull’s eerie eyes.
- Substitution: Use black olives, capers, or small mozzarella balls.
Red Bell Pepper (1, medium): Grilled to form the heart of the skeleton.
- Substitution: Use a yellow or orange bell pepper for a different color.
Coiled Hot Italian Sausage (2 pounds): Mimics intestines when grilled.
- Substitution: Use mild sausage, chorizo, or plant-based sausage.
Cooked Ribs (1 full rack, about 13 ribs, cut in half): Forms the rib cage for a realistic look.
- Substitution: Use beef ribs or pre-cooked chicken wings.
Cooked Pulled Pork (2 pounds): Fills out the skeleton’s body for a hearty touch.
- Substitution: Use pulled chicken, shredded beef, or plant-based pulled meat.
Sliced Baguette and Assorted Crackers: Perfect for scooping and dipping.
- Substitution: Use veggies (carrots, celery) or gluten-free crackers.

Why These Ingredients Matter

The meats and cheese provide protein and healthy fats, making this a filling appetizer. The bell pepper and scallions add vitamins and a fresh crunch, balancing the richness. The skeleton design is achieved with simple shaping and strategic placement, and the ingredients are widely available and easy to swap for dietary needs, ensuring versatility. This platter is both a fun visual and a hearty snack for meat lovers.

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Instructions

Step 1: Cook the Bacon

In a medium nonstick skillet, cook 4 strips of chopped thick-cut bacon over medium-high heat until golden and crispy, about 7-8 minutes.
Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain.

Tip: Stir occasionally to ensure even cooking and avoid burning.

Step 2: Make the Skull Mixture

In a large bowl, combine three 8-ounce packages of room-temperature cream cheese, one 8-ounce bag of shredded cheddar, 4 thinly sliced scallions, the cooked bacon, a pinch of kosher salt, and a few grinds of black pepper.
Mix until fully combined and smooth.

Tip: Use a spatula or hand mixer for a creamy, even mixture.

Step 3: Shape the Skull

On a piece of parchment paper, mold the cheese mixture with your hands into the shape of a skull (round head, narrower jaw).
Create 2 divots for eyes and place half a pimento-stuffed green olive in each divot.
Pinch the middle of the face to form a nose and make an indent below for a mouth.
Wrap the skull in 8 ounces of thinly sliced prosciutto, covering it completely.
Refrigerate for 20 minutes to firm up.

Tip: Wet your hands slightly to prevent sticking while shaping.

Step 4: Grill the Pepper

Prepare a grill or grill pan for medium-high heat.
Grill 1 medium red bell pepper whole, rotating occasionally, until charred on all sides and slightly soft, about 10 minutes.
Cut the pepper from stem to bottom on one side to create one long piece.

Tip: Use tongs to rotate the pepper for even charring.

Step 5: Grill the Sausage

On the same grill or grill pan, grill 2 pounds of coiled hot Italian sausage in one piece, flipping halfway through, until opaque and cooked through, about 10-12 minutes.

Tip: Check the internal temperature (160°F) to ensure the sausage is fully cooked.

Step 6: Assemble the Skeleton

Place the chilled cheese skull at the top of a large board or platter.
Position the grilled red pepper directly below the skull, folding it slightly to resemble a heart.
Place half a rack of cooked ribs (about 6-7 ribs) on each side of the pepper, bony parts facing up, to mimic a rib cage.
Position the grilled sausage coil below the ribs to look like intestines.
Fill the spaces around the heart, ribs, and intestines with 2 pounds of cooked pulled pork, tucking it under as needed for a cohesive look.

Tip: Arrange the meats tightly to maintain the skeleton shape.

Step 7: Serve

Surround the skeleton with sliced baguette and assorted crackers for serving.
Serve immediately or refrigerate until ready to enjoy.

Tip: Use a small knife or spreader for the cheese skull and tongs for the meats.