Mummy’s Marvelous Spread

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  200 grams Cream Cheese

  Choose a good quality cream cheese. For extra flavor, consider using an herb-infused cream cheese or add your own garlic powder, onion powder, and chives to plain cream cheese. Ensure it’s softened at room temperature for easy mixing and shaping.

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  40 grams Cheddar Cheese

  Finely shredded cheddar cheese will form the ghost’s “sheet.” A mild or medium cheddar works best for color and texture. You can also mix in a small amount of Monterey Jack for added meltiness and flavor.

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  1 Black Olive

  Used for the ghost’s eyes and mouth. Pitted black olives are easiest to work with. Alternatively, consider using peppercorns, small pieces of nori (seaweed), or even edible candy eyes.

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  1 Fresh Mozzarella or Cheddar Slice

  To create the white part of the ghost’s eyes. A thin slice from a block of mozzarella or cheddar will work perfectly for cutting out shapes.

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  200 grams Assorted Crackers

  A variety of crackers will offer different textures and flavors, complementing the creamy cheese ball. Think Ritz, wheat thins, vegetable crackers, or even gluten-free options.

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  1 Red Bell Pepper

  For the ghost’s charming hat. Choose a vibrant red bell pepper that is firm and fresh. The top part with the stem is ideal for shaping into a witch-like hat.

• Prepare the Cream Cheese: Begin by scooping the softened cream cheese onto a large piece of plastic wrap. Ensure the cream cheese is at room temperature to make it pliable and easy to work with. If it’s too cold, it will be stiff and prone to cracking.
• Shape Your Ghost: Using your hands, gently form the cream cheese into a ghost shape. Start with a rounded base and gradually taper it upwards to create a head. A trick to achieving a smooth, non-sticky surface is to slightly dampen your hands with water before shaping. You can also create a slight “tail” at the bottom for a more dynamic look.
• Chill for Firmness: Carefully seal the ghost tightly in the plastic wrap, ensuring no air pockets. This step is crucial for the cheese ball to firm up and hold its shape.
• Refrigerate or Freeze: Place the wrapped cheese ghost in the refrigerator for at least 20 minutes, or in the freezer for about 10-15 minutes. The goal is to make it firm enough to handle and coat without losing its shape.
• Prepare the Coating: While the cheese ball chills, finely grate the cheddar cheese. The finer the shreds, the better it will adhere to the ghost and create a smooth, “sheet-like” finish.
• Assemble the Ghost: Once chilled, unwrap the ghost cheese ball and carefully transfer it to your chosen serving platter.
• Coat with Cheddar: Gently press the shredded cheddar cheese onto the entire surface of the ghost, ensuring it is fully covered. You can do this by rolling the ghost in a bed of cheese or by carefully sprinkling and patting the cheese onto it.
• Craft the Eyes (White Part): To create the white part of the eyes, slice a thin piece of cheddar or fresh mozzarella. Aim for a slice about 1/8 to 1/4 inch thick.
• Cut Out Eye Shapes: Use your small oval-shaped cookie cutter to cut out two uniform eye shapes from the cheese slice. If you don’t have an oval cutter, a small round one or even a steady hand with a paring knife can create the desired effect.
• Add Pupils: For the pupils, take a black olive and use a metal straw to punch out two small, round pieces. The straw creates perfect circles for a clean look. Alternatively, use small capers or black peppercorns.
• Form the Mouth: Cut a thin, curved strip from the remaining black olive to create the ghost’s smiling mouth. You can also use a small piece of roasted red bell pepper for a different color.
• Decorate the Ghost: Carefully arrange the cheese eyes, olive pupils, and olive mouth onto the ghost. Position them to give your ghost a friendly or slightly spooky expression. This is where your ghost’s personality comes to life!
• Prepare the Hat: To make the bell pepper hat, slice off the bumpy top portion of the red bell pepper, the part that includes the stem. This section naturally has a good shape for a hat.
• Clean the Hat: Gently remove any seeds and white pith from the inside of the bell pepper top. Be careful not to damage the stem, as it will act as the point of the hat.
• Refine the Hat Shape: Trim the pepper piece into a neat hat shape, making sure the edges are clean. If necessary, cut a small indent or hole where the hat will sit on the ghost’s head to ensure it balances properly.
• Crown Your Ghost: Carefully place the red bell pepper hat on top of the ghost’s head. Adjust it until it looks perfectly festive.
• Serve and Enjoy: Arrange assorted crackers around your finished ghost cheese ball. For a healthier option, you can also include chopped vegetables like carrot sticks, celery sticks, cucumber slices, or additional bell pepper strips. Serve immediately or keep refrigerated until party time.

Prefer visual instructions? Check out this helpful video demonstrating each step to create your perfect ghost cheese ball.

Nutrition Information (Approximate)