Aired October 31, 2011
1/4 cup basil pesto
2 tablespoons red pepper pesto
3 leaves basil
2 green olives, sliced into rounds
2 sundried tomatoes
A handful of pine nuts
1/2 cup blanched almonds
Crackers, for serving
Bring Boursin cheese to room temperature or microwave for 10 seconds to soften. In a small bowl, stir until soft and spreadable.
Line a Halloween mask with plastic wrap; make it long enough to fold over the front of the mask as well. With a rubber spatula, press the Boursin cheese into the mask to make an impression. Wrap the extra plastic wrap over the cheese and press gently with your hand to reinforce the impression. Take the wrapped cheese out of the mask, unwrap and flip the mask over onto a plate. Discard the plastic wrap.
To color the face, with a pastry brush, brush green pesto all over most of the face. Brush the rest of the mask with red pepper pesto.
To create eyes, trim two of the basil leaves the size of the eyes and place where the eyes are on the mask. Trim the other basil leaf the size of an eyebrow and place above the eyes. Place one green olive round on each eye and top with a small piece of sundried tomato stuffed into the olive hole.
To create a mouth, cut a sundried tomato in half lengthwise, to look like a top and bottom lip. Place the lips on the zombie face. In between the lips, place a few pine nuts for teeth.
For the hair, put a bunch of blanched almonds in the top of the head.
Finish by placing two pine nuts under the nose to make zombie nostrils.
Surround zombie face with crackers, vegetables or any other crudits youd like.