Squirrels Acorn Hoard Platter (Print Version)

A fall-inspired platter with roasted acorns, toasted nuts, dried fruits, cheeses, and fresh rosemary garnish.

# 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

# Directions:

01 - Set the oven temperature to 350°F (175°C).
02 - Combine shelled, leached, and dried acorns with olive oil, sea salt, and smoked paprika in a mixing bowl; toss thoroughly.
03 - Spread the seasoned acorns evenly on a baking sheet and roast for 15 to 20 minutes, stirring once halfway through, until golden brown and aromatic; allow to cool completely.
04 - On a large serving platter, arrange the roasted acorns, toasted hazelnuts, toasted walnuts, dried cranberries, dried apricots, seedless red grapes, pumpkin seeds, cubed cheddar, sliced brie or camembert, and apple slices in an attractive layout.
05 - Decorate the platter with fresh rosemary sprigs and serve promptly.

# Expert Advice:

01 -
  • Seasonal and festive autumn flavors
  • Combines sweet and savory tastes for a unique experience
02 -
  • Acorns must be properly leached to remove bitterness and natural toxins Substitute with roasted chestnuts if unavailable
  • Swap cheeses for your favorites or use vegan alternatives for a plant-based platter
03 -
  • Ensure acorns are fully leached to avoid any bitterness
  • Use fresh rosemary sprigs for garnish to add aroma and color
Return