INGREDIENTS  * 13 oz brie  * 2 oz blueberry jam  * 4 yogurt covered pretzels  * string cheese * 16 oz young manchego, sliced evenly lengthwise & height wise into triangles * 12 oz @columbusmeats Italian Dry Salame  * @columbusmeats Charcuterie Tasting Board (I used the Calabrese Salame, Castelvetrano olives & chocolate covered cranberries from here) * 10 oz mild cheddar, cubed  * 30 oz dark purple grapes  * 8 dried orange slices     INSTRUCTIONS  1. Place brie in the freezer for 15-20 minutes to allow for easier cutting.  2. For the brie skull, cut wedges out of the sides of the bottom third of the cheese (to make a mushroom-like shape), then carefully slice the brie in half.  3. Using the top half of the brie, use a paring knife to cut out a rectangle for the mouth, a triangle for the nose and circles for both eyes. NOTE: suggest using a small round cookie cutter for the eyes.  4. Use one slice of the manchego to create 5 small square “teeth” to be placed in the mouth after step 5.  5. Dollop blueberry jam on bottom half of brie, then cover with the top half of the brie.  6. Place the manchego teeth in the mouth.  7. Once the skull is assembled, trim and perfect any edges of the skull before placing at the top of your board. NOTE: I took some of the sides off to make it narrower.   8. Place the yogurt covered pretzels under the brie skull to create a neck, then place string cheese directly under that.  9. On each side of the string cheese, layer manchego slices (alternating triangles) into a crescent shape to create the ribcage.  10. Fold the Italian Dry Salame into quarters and line inside of the “manchego ribcage.”  11. line the top edges of the board with Calabrese Salame. Then, fill a ramekin with Castelvetrano olives and another ramekin with chocolate cranberries and place on each side of the board. 12. Decorate the rest of the board with cheddar cubes, grapes and dried oranges. Enjoy! LTKSeasonal LTKHome LTKFindsUnder100