Boursin Cheese Witch Fingers

By Chanel Dror
creepy boursin cheese witch fingers appetizer for halloween

Just a few weeks until Halloween and I swear I could celebrate this holiday forever. To me, there’s simply no challenge more fun than figuring out how to make things spooky but also beautiful (see our spine-chilling but chic Halloween dinner party for the evidence!) and today’s Halloween appetizer recipe is another example of that. Because let’s be honest, as adults, we still want to enjoy this creeptastic holiday just as much as when we were kids—we just want to elevate it a little!

Keeping in line with our black-on-black vibe, we made a cheese and crackers spread that’s tasty… and also terrifying. Keep reading to see how to recreate this Halloween appetizer for your spook-tacular bash.

*photography by Ashleigh Amoroso

I love using Boursin Cheese for this recipe. The herb-filled flavor is super satisfying, plus the consistency is perfect for creating this eye-catching presentation.

Like any party, coming up with dishes that are super simple while still delicious is the ultimate goal. I’d say we totally nailed it with this one.

Scroll down for the recipe below, and whip these Witch Fingers up in time to have guests freaking out (in a good way) all party long.

What is your favorite Halloween appetizer? Let us know below.

Boursin Cheese Witch Fingers

Serves 4-6

Boursin Cheese Witch Fingers

By Camille Styles


  • 1 pack Boursin Cheese
  • plain Greek yogurt
  • sliced almonds
  • red food coloring
  • honey
  • fresh thyme
  • crackers for serving


  1. In a mixing bowl, whisk the full pack of Boursin Cheese with 1/4 cup yogurt. If the cheese is still crumbled, carefully continue adding yogurt until you reach a peanut-butter like consistency.
  2. Spoon the mixture into a large freezer bag. Using a pair of scissors, cut the tip off the bottom corner of the bag to create an opening between 1/4-inch and 1/2-inch.
  3. In a small mixing bowl, soak the sliced almonds in red food coloring for 5 minutes. While the almonds are soaking, pipe the cheese mixture onto a serving board in 3-inch long sections.
  4. Use a fork to pull the almonds out of the food coloring and set on a paper towel. Pat dry, then place on the ends of the piped cheese "fingers."
  5. Before serving, drizzle with honey, sprinkle with fresh thyme, and pair with crackers.

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