Along with my prosciutto-wrapped skull, I enjoy offering my strong-stomached guests an array of cured meats, olives, cheese and other finger foods and allow them to mix and match their own flavor profiles. Meal worms are optional.

For this recipe you will need:

1 Pound assorted sliced deli meats (such as salami, spicy capocollo, mortadella, and bresaola but it's always dealer's choice...whatever makes you happy works.)1 Pound assorted cheeses (for this platter I used Vermont Cheddar and orange rind Muenster. Parmigiano-Reggiano is always a good choice, especially if you plan on including fruits like grapes as are other cheeses like sliced Asiago and provolone. Again, dealer's choice.)

½ Pound prosciutto, sliced

¼ Pound mozzarella pearls, drained

¼ Pound marinated olives

1 loaf Black like my Soul baguette bread, sliced

serving platter

small bowls for olives and mozzarella pearls

1 skull

Plastic food wrap (optional)

THOROUGHLY WASH AND DRY YOUR SKULL. Because you will be using it as the centerpiece to your antipasti platter and covering it with prosciutto, you want to make sure that it is clean and dry.

**SIDE NOTE: While it might be tempting to use a real skull for this project (because who doesn't have a real human skull hanging around the house?!) I would personally recommend using a plastic one. Not only will plastic be much easier to clean, (top rack dishwasher safe!) but the porous nature of real bone makes it a magnet for bacteria. However, if you do decide to go the Full Monty on this project and actually USE Uncle Monty's skull, I would strongly suggest first carefully wrapping it with clear plastic food wrap. Press the wrap onto the surface of the skull, ensuring that the bone is fully covered.