Ingredients:

  • 1 (13.2 oz / 375g) Wheel of Brie Cheese
  • 1 sheet (approx. 14 oz / 400g) Ready-rolled puff pastry
  • 1 large egg, whisked with 1 tsp water (for egg wash)
  • 2 small black olives, sliced in half (for the eyes)
  • 1 Tbsp (15ml) all-purpose flour (for dusting)
  • 1 container (10 oz / 280g) high-quality store-bought hummus (classic flavour)
  • 2 Tbsp (30ml) plain Greek yogurt or sour cream, thinned slightly with water
  • 1 tsp (5ml) extra virgin olive oil
  • Pinch of paprika or chilli powder (optional, for colour)
  • 6 oz (170g) Orange Cheddar, cubed
  • 6 oz (170g) Goat Cheese, rolled in chopped chives or black sesame seeds
  • 4 oz (115g) Prosciutto or Salami, folded into 'roses'
  • 1 box assorted crackers (black charcoal crackers and water biscuits)
  • 1/2 baguette, sliced
  • 1 large orange bell pepper, sliced
  • 1 cup (240g) black grapes on the vine
  • 2 medium green apples, sliced (toss in lemon juice to prevent browning)
  • 1/2 cup (120g) mixed black and green olives
  • 1 cup (240g) Candy Corn or autumnal-coloured M&Ms
  • 1/2 cup (120g) Pretzels (small twists or sticks)
  • 8-10 Small shortbread cookies shaped like ghosts or pumpkins
  • Assortment of candy eyeballs (for garnishing fruit/cheese)

Instructions:

  1. Prepare the Mummy Brie: Preheat oven to 375°F (190°C). Dust a work surface lightly with flour. Roll the puff pastry sheet slightly thinner if needed. Cut 1/4 inch (6mm) strips of puff pastry.
  2. Wrap the Brie: Place the Brie wheel in the center of the pastry sheet. Criss-cross the pastry strips loosely over the Brie, leaving an open space for the “face” area.
  3. Brush and Bake: Brush the entire surface with egg wash. Transfer the wrapped Brie to a lined baking sheet. Bake for 10–15 minutes, or until the pastry is puffed and deeply golden brown.
  4. Add Eyes: Immediately after removing the Brie from the oven, gently press the olive halves into the “face” opening to create the mummy eyes. Set aside to cool slightly.
  5. Prep the Spider Web Hummus: Spoon the hummus into a small, shallow ramekin. Smooth the top with a spoon.
  6. Create the Web Paste: Thin the Greek yogurt (or sour cream) slightly with water until it is easily pipeable. Transfer the yogurt mixture to a small piping bag or a small zip-top bag with the corner snipped off.
  7. Pipe the Web: Starting in the center of the hummus, pipe 3–4 concentric circles. Use a clean toothpick or skewer to gently drag lines from the center outwards, creating a web effect. Drizzle with olive oil.
  8. Slice and Chop: Slice all fruits and vegetables. Cube the cheese and arrange the prosciutto/salami attractively into 'roses' or folds.
  9. Place the Anchors: Place the warm Mummy Brie (or the spot for it), the Spider Web Hummus, and the bowl of olives onto the large serving board first. Arrange the sliced fruits, vegetables, cheeses, and meats in distinct, color-blocked areas.
  10. Fill the Gaps (The Spooky Detail): Tuck in the crackers, bread slices, pretzels, and cookies. Scatter the smaller items (candy corn, candy eyeballs) into the empty spaces to complete the abundant, spooky look. Serve immediately.