Cheese and Charcuterie on a Pumpkin

I made cheese and charcuterie on a stick and served them in a pumpkin! Easy, impressive and delicious too!

1 (2-3 lb.) pie pumpkin

20 (6 inch) bamboo skewers

40 Wisconsin cheese curds - (2 per skewer)

20 pitted olives

20 tiny tomatoes

20 slices dry Italian salami

20 fresh basil leaves

Paring knife with pointed tip

Serving platter

Insert a cheese curd on the pointed end a wooden skewer and slide it gently to the opposite flat end.

Next, grab a tiny tomato and slide it to meet with the cheese curd.

Slip a basil leaf off the plant and buddy it up to the tomato. Tomato loves basil!

Slide an olive up to the basil leaf.

Grab a piece of salami, fold it in half, then fold it in a half again. Slide the folded piece of salami up to the olive.

Finish the charcuterie skewer with a cheese curd.

Use a paring knife to stab a small hole in the pumpkin. You don’t need to go crazy and kill the pumpkin, a gentle poke will do the trick!

Insert the charcuterie pick gently but firmly into the pumpkin.

Use the rest of your supplies and repeat the steps above. Serve on a platter, as the pumpkin may weep. You’d cry too if you were stabbed with a paring knife and poked with charcuterie picks!

Enjoy!