This Halloween treat, like the holiday itself, is not for the faint of heart. Since all the guests are clothed in evil spirits, then present them to them on a platter dead man. Skull will be made from cream cheese wrapped prosciutto ham, and the body – from pork ribs, in advance cooked on the grill or in the oven, and sausage swirling spiral. In the middle of the chest there will be a scarlet burnt heart from sweet pepper. Such an original meat plate can cause the most different reaction of your guests, but it’s definitely never забудут. 
Time: 1 hour. Difficulty: Easy Servings: 12 – 14 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
Skeleton head
- 4 strips of greasy bacon, chopped
- 3 packs of 240 gr. cream cheese cream room temperature
- 250 gr grated cheddar
- 4 feathers of green onion, finely chopped
- 250 gr thinly sliced prosciutto
- 1 green olive stuffed with red pepper, sliced in half
Skeleton body
- 1 medium red bell pepper, peeled
- 1 stroller (1 kg.) Hot Italian sausages
- 1 layer of pork ribs cut in half (approximately 13 ribs)
- 1 kg. finished pork shredded into pieces
- Sliced baguette and different types of crackers for serving
Recipes with similar ingredients: kupat (sausages for frying), pork, ham, prosciutto, bacon, cheddar cheese, green onion, pepper sweet, olives
Recipe preparation:
- Skeleton head: in a pan with non-stick coating on fry the bacon until golden brown and crisp, 7-8 minutes. With a slotted spoon, transfer the bacon to a plate covered with a paper towel.
- In a large bowl, put cream cheese cream, cheddar, onion, bacon, a little salt and ground pepper and mix thoroughly. Put the cheese mass on a sheet of parchment and hands give it shape of the skull, then wrap the skull in prosciutto slices.
- Make 2 holes for the eyes and stick the halves of the olives. Squeeze the middle of the face to form a nose and do below. recess to make a mouth. Put in the refrigerator until the cheese will not harden, for about 20 minutes.
- Light the grill or heat over medium heat. grill pan. Sauté whole peppers by turning periodically him until he gets softer and charred marks appear, about 10 minutes. Cut the pepper on one side from the stem to tip to make one long piece of pepper. Toast sausage in one piece on both sides until fully cooked, 10-12 minutes.
- Skeleton body: put a cheese skull on top boards or dishes. Put red pepper just below your head and lightly bend it into a heart shape. Lay out the rib layers on the sides from the heart with the bones up to look like a chest. Put a round of sausage under the chest so that it resembles intestines.
- Fill the space between the intestines, heart and chest a cell with pieces of pork, if necessary, poking them under the organs. Put in the refrigerator until ready to serve.
- Serve with baguette slices and crackers.
