Halloween flayed man

    Halloween flayed man


    3 people made this

    About this recipe: This is the perfect centrepiece for a scary Halloween party! A blend of cheeses, olives and roasted red peppers are stuffed into a plastic face mask lined with thin slices of prosciutto. Serve with plenty of crackers.

    Serves: 24 

    • 1 plastic face mask
    • 175g prosciutto
    • 2 pimento-stuffed green olives
    • 680g cream cheese
    • 170g grated Cheddar cheese
    • 170g grated Havarti cheese
    • 85g pitted green olives, chopped
    • 55g roasted red peppers, drained and chopped

    Prep:1hr  ›  Extra time:30min  ›  Ready in:1hr30min 

    1. Lightly coat a plastic face mask with cooking spray. Line the face mask with cling film, taking care to press it down fully into the nose and eyes.
    2. Reserve two or three slices of prosciutto and set aside. Tear the remaining slices of prosciutto into strips and lay them into the mask to form the 'muscle tissue'. Start around the eyes, leaving eyes blank and then create the cheeks, chin and forehead.
    3. Take the two whole green olives and position them in the eye holes, pimento side-down. Set the mask aside.
    4. Combine cream cheese, Cheddar and Havarti cheeses in a mixing bowl. Add the chopped green olives and roasted red peppers. Use an electric mixer or clean hands to mix until thoroughly combined.
    5. Take a heaped spoonful of the cheese mixture and arrange it to form an eye around one olive, and then the other. Gently lay handfuls of the cheese mixture all around the mask, taking care not to move the slices of prosciutto. Press the cheese down as you work to fill in all of the crevices. When the mask is full, gently press in the cheese mixture all around the mask. Refrigerate for at least 30 minutes.
    6. Turn the mask out onto a serving platter and gently remove the mask and the cling film. You should be left with a freaky face. If there is cheese showing around the bottom edges, use the reserved prosciutto slices to cover it before serving.

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