Description

These Spooky Halloween Boards feature seven playful, easy-to-assemble appetizers that are perfect for parties. Mix and match savory, sweet, and crunchy bites to create a festive, crowd-pleasing spread that delights kids and adults alike.

Ingredients

Scale

1 can refrigerated crescent roll dough (8 oz)
24 mini hot dogs or cocktail sausages
Yellow mustard (for eyes)
3 large ripe avocados, mashed
2 tablespoons lime juice
1/2 teaspoon salt
Blue corn chips (for serving and monster hair)
Sliced black olives (for eyes and pupils)
Cherry tomatoes (for monster noses and caprese base)
8 mozzarella string cheese sticks
Edible black marker or black sesame seeds (for eyes)
16 mini pretzel sticks
8 pieces string cheese or cheddar cheese slices (cut into broom ends)
Chives or green onion strips (for tying brooms)
16 fresh mozzarella balls
Balsamic glaze (1 tablespoon, for blood)
8 mini orange bell peppers
16 baby carrots
16 cucumber sticks
Ranch or hummus dip (for filling)
2 large red apples, cut into wedges
4 tablespoons peanut butter or sunbutter
24 mini marshmallows (for teeth)
Sunflower seeds (optional, for fangs)

Instructions

Lay parchment paper on your serving board or platter. Set out small bowls for dips and sauces.
Preheat oven to 375°F. Cut crescent roll dough into thin strips. Wrap each mini hot dog with dough, leaving gaps for faces. Bake for 10-12 minutes until golden. Dot mustard eyes when cool.
Mash avocados with lime juice and salt until smooth. Spoon into a bowl or spread on the board. Use blue corn chips for monster hair, sliced olives for eyes, and cherry tomato halves for noses.
Lay mozzarella sticks on the board. Use edible marker or press black sesame seeds in for eyes and mouths. Chill sticks for 10 minutes before decorating if needed.
Cut string cheese into 2-inch pieces and fray one end with a fork. Insert a pretzel stick into the unfrayed end and tie with a chive or green onion strip.
Place a mozzarella ball on each cherry tomato half. Top with a sliced black olive pupil. Drizzle with balsamic glaze. Secure with a toothpick if needed.
Cut tops off orange bell peppers and remove seeds. Fill with ranch or hummus. Add carrot and cucumber sticks for pumpkin stems. Stand upright on the board.
Slice apples into wedges. Spread peanut butter on one side, stick marshmallows in for teeth, and sandwich another wedge on top. Add sunflower seeds for fangs. Dip apples in lemon water to prevent browning.
Arrange all appetizers on your board, mixing colors, shapes, and heights. Place dips near matching snacks. Fill gaps with extra veggies, crackers, or candy eyeballs. Adjust until balanced and festive.

Notes

Keep ingredients chilled until assembly for best texture. Use gluten-free, vegan, or nut-free swaps as needed. Let kids help decorate for extra fun. Prep cold items ahead and bake hot dogs just before serving. Use parchment paper for easy cleanup.

Prep Time: 30 minutes
Cook Time: 12 minutes
Category: Appetizer
Cuisine: American

Nutrition

Serving Size: Varies by appetizer; approx. 2 pieces or 1 cup per person
Calories: 0.1
Sugar: 3
Sodium: 300
Fat: 6
Saturated Fat: 2
Carbohydrates: 10
Fiber: 2
Protein: 4

Keywords: Halloween, party appetizers, spooky snacks, kid-friendly, easy recipes, festive board, holiday entertaining, charcuterie, themed food