For an easy fun food for Halloween, try this The Scream cheese appetizer. It’s perfect for your Halloween party.
We all know The Scream, yes? The set of four paintings Norwegian artist Edvard Munch created between 1893 and 1910? In his diary, Munch wrote about the inspiration for the scene: “I was walking along the road with two friends – the sun was setting – suddenly the sky turned blood red – I paused, feeling exhausted, and leaned on the fence – there was blood and tongues of fire above the blue-black fjord and the city – my friends walked on, and I stood there trembling with anxiety – and I sensed an infinite scream passing through nature.” I think “blood and tongues of fire” in the sky is reason enough to have adopted this painting into Halloween pop culture. So fans of Norwegian Expressionism may want to make The Scream cheese appetizer any time of the year, but if you want something a bit… sophisticated? Can cheese heads be considered sophisticated?… different to serve at your Halloween party, then here you go.
The melting-of-the-cheese thing is not perfect, but it is super easy and super fast. Because I use cheddar here (which resets very well, and so it’s kind of a must), the oils do separate a bit. But it still works great in The Scream mold. Your hands will just get a little messy. I first used this melted-cheese-mold-idea here when I made cheese shot glasses for wine. It’s pretty much the same idea. For the shot glasses, I added some finely-chopped nuts and fresh herbs, which you can add here as well, if you like. You can also sprinkle in some spices, garlic powder, whatever other flavors you adore.
how to make The Scream cheese appetizer
you will need
- The Scream silicone mold
- 1 1/2 cups loosely packed, freshly shredded white cheddar cheese
- 1 cup loosely packed, freshly shredded Gruyere cheese
- 1 teaspoon corn starch
- vegetables, fruits, and crackers for serving*
what to do
In a microwave-safe bowl, place the cheeses and the corn starch. Heat in the microwave for 30 seconds. Stir and heat for another 30 seconds or until most of the cheese is melted. Stir well to fully melt the cheese. Spoon the cheese into the mold cavities. The oils may separate a bit and you may need to use your hands. You should fill 10 to 11 of the cavities. (If it drives you nuts to not fill all dozen of the cavities, simply add additional shredded cheese and a bit more cornstarch to the bowl.) Place the mold in the refrigerator until very well set.
Remove from the mold and arrange on a platter with vegetables, fruits, and crackers.
*Here, I arranged thin strips of red, orange, and yellow bell peppers, blueberries and Wheat Thin crackers to mimic the background of the painting.