Welcome to an eerily delicious experience! Our Halloween cheeseboard is for everyone who has a taste for sweet or salty treats. And don’t worry, there’s nothing frightful about our ghosts made of Emmentaler AOP cheese – the only scare you’ll get is when you realise they’ve all been eaten. Happy Halloween!
Cut three or more ghost shapes out of slices of Emmentaler AOP. For the eyes, attach two peppercorns to each ghost with the help of a little cream cheese or mayonnaise. Use toothpicks to secure the ghosts to a perforated metal serving tray.
For the leaf-shaped Emmentaler AOP cheese crackers you will need:
- 100 g flour
- 45 g sesame seeds
- 70 g Emmentaler AOP
- 1 pinch baking powder
- 1 tsp salt
- 1 tbsp olive oil
- a little water
Mix all the ingredients together and knead into a dough. Roll the dough out between two sheets of baking paper and cut out the leaf shapes by hand or with a biscuit cutter. Bake in a preheated oven at 180°C for 15-20 minutes until crisp.
For the sweet pumpkins you will need:
- 140 g flour
- 65 g water
- ¾ tsp dried yeast
- ¾ tbsp icing sugar
- ¾ tsp salt
- 20 g soft butter
- 1 tbsp milk
- 1 egg yolk
- 1 tsp turmeric
- + 1 egg yolk and 1 tsp milk for brushing
Mix all the ingredients together and knead into a dough. Cover with a towel and leave to rise for 1 hour. Divide the dough to form approx. 10 small balls. Place a section of string under a dough ball, pull both ends upwards and cross them over. Now carefully turn the dough ball over without tightening the string too much. Repeat the process of wrapping the string around the dough ball, slightly rotating the ball each time so it ends up divided into six sections. Tie the string in a knot and place the dough ball with the knot facing down onto a baking sheet lined with baking paper. Repeat the above steps with the remaining dough balls.
Loosely cover the balls and leave to rise at room temperature for 30-40 minutes until they have almost doubled in size.
Now brush the dough pumpkins with the egg mixture and bake them in a preheated oven at 180°C for approx. 15 minutes.
Arrange the baked crackers and pumpkins on the cheeseboard with the Emmentaler AOP ghosts. Scatter some microgreens across the tray and let the spooky spectacle begin!
