Something Wickedly Cheesy: Halloween Appetizers for the Grownups

by Paula Butler

Some people host elegant fall gatherings with matching napkins and tasteful little pumpkins.

Some of us would rather put a pastry spiderweb on a wheel of melted cheese and call it entertaining.

There is room for both. But tonight, we’re feeding the second group.

These Halloween appetizers bring a little mischief to the table without requiring you to sculpt a haunted mansion out of cheddar. We’re talking bubbling cheese, dramatic colors, and savory bites that look festive and actually taste good.

This is the first of our two Halloween party posts. Today, the grownups get the good cheese and something lovely in their glasses. Next up: a children’s edition filled with friendly monsters, silly spiders, and easy little bites, with serving suggestions suited to their ages.

Want to make the cheese yourself? Our recipes below include links to our own cheese making instructions. Make your cheese ahead of party day, then let the Halloween mischief begin.

For now, light the candles. Your cheese has a dark side.

The Tangled Web Baked Brie

A golden pastry web, a little blackberry jam, and a wheel of warm Brie underneath. It looks like you made a considerable effort. We will not be correcting anyone.

Makes: About 8 appetizer servings
Oven temperature: 400°F
Bake time: 25 to 30 minutes

What you’ll need

• One 8 ounce wheel of Brie
• 1 sheet frozen puff pastry, thawed according to the package
• 3 tablespoons blackberry jam
• 1 teaspoon fresh thyme leaves
• 1 egg, beaten with 1 teaspoon water
• Crackers or sliced baguette, for serving

How to make it

1. Heat your oven to 400°F. Line a baking sheet with parchment.
2. Unfold the pastry on a lightly floured surface. Cut a strip about 2 inches wide from one edge and reserve it for the web.
3. Spread the jam in the center of the remaining pastry, covering an area about the size of the Brie. Sprinkle with thyme and place the Brie on top.
4. Bring the pastry up around the cheese, gently stretching as needed. Pinch the seams closed, trim away any bulky excess, and place seam side down on the baking sheet.
5. Cut the reserved pastry into thin strips. Arrange several across the top like wheel spokes, then add short connecting pieces to suggest a spiderweb. It does not need to pass an arachnologist’s inspection.
6. Brush lightly with egg wash. Bake for 25 to 30 minutes, until deeply golden and puffed.
7. Let rest for 10 minutes before cutting. Serve warm with crackers or bread.

Pour with it: A dry sparkling wine provides a bright contrast to the rich cheese. Prefer beer? Try a Belgian style saison.

Little Tombstones with Whipped Ricotta

A cemetery you can eat is considerably more welcoming than the usual kind. These crisp little toasts get a cloud of lemony ricotta and a dark mushroom topping.

Makes: About 16 pieces
Oven temperature: 375°F
Total time: About 30 minutes

What you’ll need

• 1 small baguette, cut diagonally into 16 slices
• 3 tablespoons olive oil, divided
• 8 ounces cremini mushrooms, finely chopped
• 1 small shallot, finely chopped
• 1 garlic clove, minced
• 1 teaspoon fresh thyme leaves
• 1 cup well drained ricotta, homemade or purchased
• ½ teaspoon finely grated lemon zest
• 1 teaspoon lemon juice
• Salt and black pepper
• Finely chopped parsley, for finishing

How to make it

1. Heat your oven to 375°F. If you like, trim one end of each bread slice into a rounded tombstone shape.
2. Brush the bread with 2 tablespoons of the olive oil. Bake for 10 to 12 minutes, turning once, until crisp and lightly golden.
3. Heat the remaining tablespoon of oil in a skillet over medium high heat. Add the mushrooms and shallot. Cook for 8 to 10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
4. Add the garlic and thyme. Cook for another minute, then season with salt and pepper. Let cool slightly.
5. Whip the ricotta, lemon zest, and lemon juice in a food processor until smooth, or beat vigorously in a bowl for a more rustic texture. Season to taste.
6. Spread the ricotta over the cooled toasts. Spoon mushrooms over the lower half of each one, leaving a little pale “tombstone” showing at the top. Finish with parsley.

Make ahead: Prepare the ricotta and mushrooms a day ahead and refrigerate separately. Assemble shortly before serving so the bread stays crisp.

Pour with it: Pinot Noir works nicely with earthy mushrooms. A brown ale is a good beer companion.

The Swamp Thing Spinach and Cheese Dip

Every Halloween table deserves something green and suspicious.

Fortunately, this particular swamp contains cream cheese, mozzarella, and enough spinach to let us pretend we are making sensible decisions.

Makes: About 8 appetizer servings
Oven temperature: 375°F
Bake time: 20 to 25 minutes

What you’ll need

• One 10 ounce package frozen chopped spinach, thawed
• 8 ounces cream cheese, softened
• ½ cup sour cream
• 1 cup shredded mozzarella
• ½ cup finely grated Parmesan, divided
• 1 garlic clove, minced
• ¼ teaspoon smoked paprika
• Black pepper, to taste
• Salt, if needed
• 2 tablespoons sour cream, for the web
• Crackers, toasted bread, or vegetables, for serving

How to make it

1. Heat your oven to 375°F. Lightly grease a shallow baking dish with a capacity of about 1 quart.
2. Squeeze the spinach very thoroughly in a clean kitchen towel. Excess water makes a swamp of the wrong sort.
3. Mix the cream cheese and ½ cup sour cream until smooth. Stir in the spinach, mozzarella, ¼ cup Parmesan, garlic, smoked paprika, and pepper. Taste before adding salt.
4. Spread in the dish and scatter the remaining Parmesan over the top.
5. Bake for 20 to 25 minutes, until hot in the center and bubbling around the edges.
6. Let stand for 5 minutes. Put the remaining 2 tablespoons sour cream in a small piping bag, or a food bag with a tiny corner snipped off.
7. Pipe a spiral over the dip. Draw a toothpick from the center outward in several places to create a web. Remove the toothpick and serve warm.

Cheese making note: If using homemade fresh mozzarella, drain it well, pat it dry, and chop it finely. It may release more moisture than the firmer mozzarella sold for shredding.

Pour with it: Sauvignon Blanc brings a refreshing contrast. For beer, try a crisp pilsner.

Devilishly Good Goat Cheese Peppers

Tiny orange peppers. Creamy cheese. A little heat.

They are basically miniature jack o’ lanterns with better life choices.

Makes: About 20 pepper halves
Oven temperature: 400°F
Bake time: 15 to 18 minutes

What you’ll need

• 10 orange mini sweet peppers
• 4 ounces soft goat cheese, or chèvre, softened
• 4 ounces cream cheese, softened
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• ¼ teaspoon crushed red pepper, or less to taste
• 1 tablespoon finely chopped chives
• Black pepper, to taste
• 5 pitted black olives, cut into small triangles

How to make it

1. Heat your oven to 400°F. Line a baking sheet with parchment.
2. Halve the peppers lengthwise and remove the seeds. Pat dry.
3. Mix the goat cheese, cream cheese, olive oil, smoked paprika, crushed red pepper, chives, and black pepper.
4. Spoon the filling into the pepper halves and place them on the baking sheet.
5. Bake for 15 to 18 minutes, until the peppers soften and the filling is hot.
6. Cool for 5 minutes, then add tiny olive triangles for eyes. A crooked expression is entirely appropriate.
7. Serve warm.

Pour with it: An off dry Riesling is a lovely match for the gentle heat. A wheat beer works well too.

A Little Party Planning, Without the Horror

Make the ricotta topping and pepper filling the day before, then refrigerate until needed. Assemble the Brie a few hours ahead and keep it chilled until baking. Save the toast assembly for the last minute.

Put out smaller portions and replenish as needed, keeping backup food refrigerated. Perishable appetizers should not sit at room temperature for more than two hours, or one hour when temperatures are above 90°F.

And please, keep decorative cobwebs, plastic spiders, and anything else that is not food off the serving surfaces. The only surprise we want is how quickly the Brie disappears.

Next up: we’re letting the little monsters have their turn, with a children’s Halloween party menu that is more giggles than gore.

Because grownups should not have all the cheesy fun.

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