Make a batch of vegan butter skulls. Refrigerate or freeze them until you're ready to add them to the charcuterie board.

Drain canned black olives. Transfer them to a clean kitchen towel to blot dry. (It's harder to stuff olives while they're damp.) Then use a butter knife or piping bag to fill the olives with vegan cream cheese. When you've finished, put them into a small serving bowl.(If you're going to put olive eyes into your plastic skull, cut two of the olives in half width-wise. It's easier for them to lay flat and stay in place without a round back.)

Put a medium-sized charcuterie-style board on your dining table. Just above the charcuterie board, place a plastic skull. Then add a row of water crackers across the top and just down the middle of the board for shoulders and a neck.

Place the warmed fougasse in the rib cage area. Just below that, make two rows of pepperoni slices to make up the intestines.

Put a small bowl of pickled turnips on top of the fougasse where the heart should be. Just above the fougasse, place the small bowl of stuffed black olives. (If desired, put two of the black olives into the plastic skull's eye sockets.)

Fill in the rest of the board with vegan cheddar cheese pumpkin cut-outs, cornichons, watermelon radish slices, rainbow carrots, bell pepper slices, and grapes.

Finally, put the vegan butter skulls onto one or two small serving plates, and serve near the fougasse with butter knives.