To set a spooktacular stage for Halloween, we hope you pick this nose. We're snot usually so scent o'mental, but this recipe will really have your guests digging for more. It's gross-out good in the tastiest of ways. Ahhhh-choo!
Preheat your oven to the temperature stated on your pre-packaged bread dough.
Place the dough on a floured surface and squeeze a few drops of green food coloring onto the dough. Knead the food coloring into the dough until you have green streaks running throughout it. This is to give the bread the appearance of having green "veins."
Shape the bread into a nose shape. Roll aluminum foil into balls and use them to create hollows in the dough for the nostrils.
In a small bowl, beat an egg with a tablespoon of water to create an egg wash and brush it all over the dough. Bake the dough according to the package's directions.
Meanwhile, in a large bowl toss 2 tablespoons of flour with 2 cups of Swiss cheese. Then add the cheese to a pan and set on medium heat. Add 1 cup of white wine and 1 cup of chopped spinach to the pan and mix together.
Once the cheese and spinach are fully melted and combined, mix in about 5 or 6 drops of yellow food coloring and 3 or 4 drops of green food coloring. You're going for the color of snot here. Yep, eww.
Once the bread has finished cooking, allow it to cool. Hollow out a small hole above one of the nostrils and stick in a black olive to look like a wart.
Slice off a few inches from each side of the bridge of the nose to narrow it slightly. Reserve the bread you slice off so you can cube it and use it for dipping later.
Hollow out the nostrils so you have two empty pockets inside the bread. Save the scrap bread for dipping.
Set the bread on a serving platter and spoon the cheese fondue into each nostril, filling the empty cavities and allowing some fondue to run outside of each nostril.
To really bring the plate to life, add some chopped spinach on each side of the nose to look like witch's hair. Create spooky eyes by placing a slice of boiled egg on each side of the nose topped with a sliced black olive. Fill the empty portion of the platter with cubed bread for dipping.