Combine the cream cheese, gorgonzola cheese, sage, roasted garlic cloves and salt + pepper in a bowl. Beat together using an electric mixer until combined and whipped. Fold in the fig preserves and pistachios. Divide the mixture in half and shape into balls. Place each ball on a piece of plastic wrap. Fold the wrap around the balls.

Shape one ball into a 6 inch, flat circle and place on a plate. Place the remaining balls in the center of the circle. Shape the balls into a cone to form the top of the witch's hat. I found that using plastic wrap while shaping each piece was very helpful.

Place the plate in the fridge to chill for at least 2 hours.

After 2 hours, remove the plastic wrap and position the cheese cone in the center of the circle. Cover the entire hat in poppy seeds. I recommend doing this on a clean counter so you can save any poppy seeds that fall. Line the rim of the hat with pomegranate arils. Store in the fridge until ready to serve.

Place the mozzarella balls and the olive in a large glass jar, layering the cheese + olives with the fresh herbs, salt and pepper as you go. Pour the olive oil over top to cover. Allow the cheese to marinate at least 2 hours or up to 2 days. Serve with forks and crackers.

Stick twigs into the top of each apple and add the cheddar cracker crumbs to a shallow bowl.

Prepare the caramel as directed on the bag of caramel bits. Dip each apple in caramel and allow any excess to drip off. Working quickly, roll each apple in the cheese cheese crackers and then place on a serving plate. Repeat with the remaining apples. Let the apples sit 30 minutes before serving or store in the fridge until ready to serve.

Spread the peanut butter on the bottom side of the Ritz Crackers. Break the pretzels in half and and place 3 pretzel pieces on either side of the cracker, sicking the pretzels into the peanut butter to adhere. Place a piece of cheddar on top and then spread the remaining bottoms of the Ritz Crackers with just a little peanut butter and place peanut butter side down onto the cheese. You should now have a sandwich. Repeat with the remaining crackers.

Brush the tops of each sandwich with melted butter and then sprinkle with black lava salt (or poppy seeds OR black sesame seeds). Place a little peanut butter on each of the cranberries and stick two cranberries on the crackers to look like eyes. Place on a serving plate. Cover and store in the fridge until ready to serve.

Preheat the oven to 375 degrees F.

Place the wheel of brie on a piece of parchment paper and place in a baking dish. Bake for 20 minutes or until the cheese is warm and gooey.

Meanwhile, combine the pomegranate juice and honey in a small sauce pan and bring to a boil, boil until thickened and syrupy, 8-10 minutes. If the sauce gets too thick, just add more juice to thin.

Carefully slide the brie off the parchment paper and onto a serving plate. Drizzle the pomegranate glaze over top and then top with pomegranate arils. Enjoy warm.

Slice the apples so you have triangular wedges. Now cut a smaller triangular wedge out of those wedges (see photos for example). Spread the inside of the apple with peanut butter. Stick two cranberries on the outer edge of the mouth for the fang and then stick 4 slivered almonds (break them into smaller pieces if needed) in between the fangs for teeth. Serve within a few hours of making as the apples can get a little discolored. NOTE: I wrapped my apples in plastic wrap overnight and the color was still fine the next day.

Place the witch's hat, caramel apples, cheese eyes, black spiders, bloody brie and vampire teeth all on a table or very large cutting/cheese board. Add the sweet potatoes rounds, figs, grapes, pomegranates, pretzels/crackers and prosciutto as desired. BOOOO!