Squirrels Acorn Hoard Platter (Print Version)

Whimsical autumn platter of roasted acorns, nuts, dried fruits, and forest-foraged flavors ideal for sharing.

# Components:

→ Roasted Acorns

01 - 1 cup raw acorns, shelled, leached, and dried
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon smoked paprika

→ Platter Components

05 - 1/2 cup toasted hazelnuts
06 - 1/2 cup toasted walnuts
07 - 1/2 cup dried cranberries
08 - 1/2 cup dried apricots, halved
09 - 1/2 cup seedless red grapes
10 - 1/4 cup pumpkin seeds
11 - 3.5 ounces aged cheddar, cubed
12 - 3.5 ounces brie or camembert, sliced
13 - 1 small apple, cored and sliced
14 - 1 tablespoon fresh rosemary sprigs, for garnish

# Directions:

01 - Set the oven to 350°F and prepare for roasting.
02 - Toss the prepared acorns with olive oil, sea salt, and smoked paprika in a mixing bowl until evenly coated.
03 - Spread the seasoned acorns on a baking sheet and roast for 15 to 20 minutes, stirring halfway, until golden and aromatic. Allow to cool completely before assembling.
04 - Artfully combine roasted acorns, toasted hazelnuts, walnuts, dried cranberries, dried apricots, grapes, pumpkin seeds, cheeses, and apple slices on a large serving platter.
05 - Decorate with fresh rosemary sprigs and serve immediately to maintain freshness.

# Expert Advice:

01 -
  • Whimsical autumn flavors
  • Perfect for fall gatherings
02 -
  • Acorns must be properly leached to remove bitterness and natural toxins
  • Substitute with roasted chestnuts if acorns are unavailable
03 -
  • Ensure acorns are leached well to avoid bitterness
  • Use fresh rosemary for the best aroma
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